Easy Lasagna

- 1 pack (about 1lbs) of lean ground beef

- 1 box of no boil lasagna plates

- 1 large can of tomatoe sauce or your favorite pasta sauce from a glass

- veggies of choice, I like to use a can of red beans and some fresh mushroom, or peas and corn, maybe some olives, fresh onions if desired

- 3/4 of a 16 oz container Ricotta (or sour cream) .. I use the fat free or low fat versions

- spices of choice, I use lots of basil, oregano, garlic powder or minced garlic, minced dried onions (if not fresh), pepper, salt, parmesan cheese

- Some grated cheese, as much as you like

Fry beef, breaking it up into small crumbs, adding fresh onions if you use them. Add spices (including some parmesan cheese) and Ricotta. Then add veggies. Cook on medium heat for about 5 min.

Spray coat your oven safe pan and spread tomatoe sauce on the bottom. Top with lasagna plates.

Add meat-veggy mix, them more tomatoe sauce and lasagna plates.

Repeat ones more, topping the last layer of lasagna plates with tomatoe sauce and grated cheese.

Preheat oven to the temp that the lasagna pack tells you and bake (loosely covered with aluminium foil) for 50 minutes, removing the foil after 40 minutes.