No-Fuss Lasagna

• 1 lb. ground beef
• 1 (26 to 32 oz.) jar spicy spaghetti sauce
• 1 (4 1/2 oz.) can diced tomatoes
• 15 oz. carton part skim Ricotta
• 1 egg, well beaten
• 1/4 c. grated Parmesan cheese
• 1 tsp. dried basil leaves
• 6 uncooked lasagna noodles
• 2 c. shredded Mozzarella

1. Heat oven to 375u0b0.
2. Cook ground beef in preheated large skillet over medium heat until no longer pink.
3. Pour off drippings.
4. Add spaghetti sauce and tomatoes with liquid to skillet.
5. Stir and set aside.
6. Meanwhile, combine Ricotta, egg, Parmesan and basil.
7. Spread 2 cups beef sauce over bottom of 11 x 7-inch baking dish.
8. Arrange 3 lasagna noodles in single layer, pressing into sauce.
9. Spoon cheese mixture on top of noodles. Sprinkle with 1 cup Mozzarella and top with 2 cups sauce.
10. Arrange remaining noodles in a single layer, pressing lightly into sauce. Top with remaining sauce.
11. Spread evenly.
12. Bake at 375u0b0 for 45 minutes or until noodles are fork-tender.
13. Sprinkle with remaining Mozzarella; tent lightly with foil.
14. Let stand at least 15 minutes.
15. Makes 8 servings.

ground beef, tomatoes, ricotta, egg, parmesan cheese, basil, lasagna noodles, mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=854822 (may not work)