Lasagna Casserole

We have had a busy couple of weeks and I have been neglecting my kitchen! This casserole is really yummy and it is great to bring for weekday work meals. Today is the Packer/Cowboy game! Go Pack Go!!
1 lb ground beef (I use 95/5)
1/2 medium onion, finely chopped
2 15 oz cans diced tomatoes
4 1/2 cups uncooked egg noodles
2 garlic cloves, minced
1 1/2 cup fat free ricotta
1/3 cup reduced fat sour cream
1 1/4 cup reduced fat mozzarella cheese
1 1/2 Tbl italian seasoning
1/2 tsp rosemary
1 tsp salt
1/2 tsp black pepper
1/2 tsp sugar

Preheat oven to 350 degrees. Grease 9x13 pan with cooking spray. Cook noodles according to package directions- drain and set aside. Meanwhile, in a large nonstick skillet over medium-high heat, cook beef, garlic, salt, pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, sugar, salt, pepper and dried herbs; heat through on low heat. Stir noodles into mixture. In a small bowl, mix ricotta cheese and sour cream until blended and smooth. Spoon half of the noodle mixture into baking dish. Top with cheese mixture and remaining noodle mixture. Top with mozzarella cheese. Cover with foil and bake for 35-40 minutes.

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