Saucy Skillet Lasagna

• 1 lb lean ground beef
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 eggs, lightly beaten
• 1 1/2 cups ricotta cheese
• 1 (8 ounce) package of softened cream cheese
• 1 cup chopped broccoli or 1 cup spinach
• 4 cups Italian sauce
• 1 (9 ounce) package no-cook lasagna noodles
• 1 cup shredded part-skim mozzarella cheese (I use about 1 1/2 cups)

1. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Transfer to a large bowl; stir in tomaoes and broccoli or spinach if using. In a small bowl, combine eggs, ricotta cheese and cream cheese.
2. Return 1 cup meat mixture to skillet; spread evenly. Layer with 1 cup ricotta mixture, 1 1/2 cups sauce and half of the noodles. Repeat layers. Top with remaining sauce.
3. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender. Remove from the heat. Sprinkle with mozzarella cheese. Let stand for 2 minutes or until cheese is melted.
4. Serve immediately.

lean ground beef, tomatoes, eggs, ricotta cheese, cream cheese, broccoli, italian sauce, noodles, mozzarella cheese

Taken from www.food.com/recipe/saucy-skillet-lasagna-356198 (may not work)