• 1 pound ground beef

• 1 can (14 1/2 ounces) diced tomatoes, undrained

• 2 large eggs, lightly beaten

• 1 1/2 C ricotta cheese

• 4 C marinara sauce

• 1 package (9 ounces) no-cook lasagna noodles

• 1 C shredded part-skim mozzarella cheese, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, stir in tomatoes. In a small bowl, combine eggs and ricotta cheese. Return 1 C of the meat mixture to the skillet; spread evenly. Layer with 1 C ricotta mixture, marinara sauce and half of the noodles, breaking noodles to fit as necessary. Repeat layers. Top with remaining marinara sauce. Bring to a boil. Reduce heat; simmer, covered, 15-17 minutes or until noodles are tender. Remove from heat. Sprinkle with mozzarella cheese.


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