Tex-Mex Lasagna

In a large skillet, make the sauce by browning the beef with the onion, drain the liquid; add the tomato paste, picante sauce, water, oregano and basil.

Mix well and set aside.

In a large bowl, combine the Ricotta cheese and 3/4 cup of Mozzarella cheese; set aside.

Coat a 7 x 11-inch baking pan with non-stick vegetable spray.

1/3 cup of sauce, half of the uncooked noodles and half of the Ricotta cheese mixture; repeat the layers and top with remaining sauce then the remaining 1 1/2 cups Mozzarella cheese.

Cover and refrigerate overnight.

The next day, uncover and bake in a pre-heated 350° oven for 1 hour, or until light golden, remove from the oven and let stand for 20 minutes for easier serving.