Shortcut Lasagna

6 servings
416 calories
14 grams fat
37 grams protein
37.2 grams carbs
2.3 grams fiber

8 ounces uncooked egg noodles
1 1/4 cups fat-free ricotta cheese
1 1/2 cups (6 ounces) shredded sharp provolone cheese, divided
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ground round
2 cups tomato sauce
cooking spray

Preheat oven to 375. Cook noodles in boiling water 5 minutes, omitting salt and fat. Combine ricotta, 1 cup provolone, basil, oregano, salt, and pepper. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in tomato sauce. Drain noodles. Combine noodles and meat. Place 3 cups mixture in an 11x7-inch baking dish coated with cooking spray. Spread ricotta mixture over noodle mixture. Top with remaining noodle mixture and 1/2 cup provolone. Bake at 375 for 15 minutes.