Ingredients:

• 1 teaspoon vegetable oil

• 1 pound ground beef (93 percent lean), defrosted if frozen

• 1 large onion (1 cup chopped)

• 3 (8-ounce) cans no-salt-added tomato sauce

• 1 tablespoon bottled minced garlic

• 1 (15-ounce) can red kidney beans

• 1 tablespoon Worcestershire sauce

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon cinnamon

• ½ teaspoon allspice

• ½ teaspoon ground cloves

• Cayenne pepper to taste (optional)

• Salt to taste (optional)

• 8 no-cook lasagna noodles (1/2 box)

• 2 cups shredded sharp cheddar

Preparation:

1. Preheat the oven to 375 F. In a large Dutch oven or soup pot, heat oil on medium-high just until hot. Crumble ground beef into skillet. Peel and coarsely chop onion, adding it to skillet as you chop. Cook, stirring frequently, until ground beef is finely crumbled and completely browned, about 5 minutes. Reduce heat to medium. Meanwhile, rinse and drain beans and set aside.

2. To browned ground-beef mixture, add tomato sauce, garlic, Worcestershire sauce, chili powder, cumin, cinnamon, allspice and cloves. Stir to mix well. Adjust to taste with cayenne pepper and salt, if desired. Reduce heat to simmer, and continue to cook, stirring occasionally, until ready to assemble the lasagna. Beans are layered into lasagna when assembling it, not stirred into sauce.

3. Assembling lasagna: Spray an 8x8x3-inch glass casserole dish (see note) with nonstick cooking spray. Spread about 1 cup of meat sauce in bottom of dish. Top with 2 lasagna noodles, 1 cup meat sauce, 1/3 of the beans and 1/4 cup cheese. Repeat this layer twice.

4. Top with the last 2 lasagna noodles, remaining meat sauce and cheese.

5. Spray a piece of aluminum foil with nonstick cooking spray (or use nonstick foil), and cover lasagna tightly. Bake 50 minutes, then uncover and bake an additional 10 minutes, or until cheese bubbles.  Remove from oven and let rest at least 10 minutes before serving.