"5-Way" Lasagna

1 teaspoon vegetable oil 1 pound ground beef (93 percent lean) 1 large onion (for about 1 cup chopped) 3 cans (8 ounces each) no-salt-added tomato sauce 1 tablespoon bottled minced garlic 1 tablespoon Worcestershire sauce 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground clovesCayenne pepper to taste, optionalSalt to taste, optional 8 no-cook lasagna noodles (half a box) 1 can (15 ounces) red kidney beans 2 cups shredded sharp cheddar cheeseHeat oven to 375 degrees.In a large Dutch oven or soup pot, heat the oil on medium high just until hot. Crumble the ground beef into the skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook, stirring frequently, until the ground beef is finely crumbled and completely browned, about 5 minutes. Reduce the heat to medium. Meanwhile, rinse and drain the beans, and set aside.To the browned ground-beef mixture, add the 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 the heat to simmer, and continue to cook, stirring from time to time, until ready to assemble the lasagna. Beans are layered into the lasagna when assembling it, not stirred into the sauce.To assemble the lasagna: Spray an 8-by-8-by-3-inch glass casserole (see note) dish with cooking-oil spray. Spread about 1 cup of the meat sauce in the bottom of the dish. Top with 2 lasagna noodles, 1 cup meat sauce, one-third of the beans and 1/4 cup cheese. Repeat this layer twice. Top with the last 2 lasagna noodles, remaining meat sauce and cheese.Spray a piece of aluminum foil with cooking-oil spray (or use nonstick foil), and cover the lasagna tightly. Bake 50 minutes, then uncover and bake an additional 10 minutes, or until the cheese bubbles.Remove from the oven and let rest at least 10 minutes before serving.Serves six.Cook's note: If you do not have an 8-inch-square, 3-inch-high casserole, use a 8-by-11 1/2-by-2-inch glass casserole dish and make two layers instead of four.Nutrition values per serving: 480 calories, 20 g fat (10 g saturated), 40 g carbohydrates, 6.5 g fiber, 35 g protein, 85 mg cholesterol, 464 mg sodium.