No-Fuss Beef Lasagna

• 1 hr 5 min
• 8 SERVINGS
• 450 Cal
• 32 g Protein

Ingredients:

• 1 pound Ground Beef (93% lean or leaner)
• 1/4 teaspoon salt
• 1 jar (26 to 30 ounces) spaghetti sauce
• 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
• 1/4 teaspoon ground red pepper
• 1 carton (15 ounces) ricotta cheese
• 1/4 cup Parmesan cheese
• 1 egg, slightly beaten
• 10 uncooked lasagna noodles
• 1-1/2 cups shredded mozzarella cheese

Cooking:

1. Heat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with salt. Stir in spaghetti sauce, tomatoes and red pepper.
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
2. Combine ricotta cheese, Parmesan cheese and egg in medium bowl.
3. Spread 2 cups beef sauce in bottom of 13 x 9-inch baking dish. Top with 4 noodles, arranged lengthwise in single layer; place fifth noodle crosswise at end of dish, breaking noodle to fit. Press noodles lightly into sauce. Spread all the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese; top with 1-1/2 cups beef sauce. Top with remaining noodles in single layer; press into sauce. Top with remaining beef sauce.
4. Bake in 375°F oven 45 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese. Let stand 15 minutes.