1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
1/2 tsp. ground red pepper
1 carton (15 ounces) part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
10 uncooked, lasagna noodles
1-1/2 cups shredded part-skim mozzarella cheese
Preheat oven to 375°F.
In large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink. Pour off drippings. Season beef with salt, stir in spaghetti sauce, tomatoes, red pepper, set aside.
If using fully cooked ground beef, stir beef into sauce, add tomatoes and red pepper and set aside.
Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese and egg.
5. Spread 2 cups of the beef and sauce mixture in a 13 x 9 inch baking dish. Arrange 4 lasagna noodles lengthwise in a single layer. Place a 5th noodle across the end of the baking dish, breaking noodle to fit dish. Press noodles into sauce.
Spread entire ricotta cheese mixture over noodles. Sprinkle with 1 cup mozzarella cheese and top with 1-1/2 cups beef sauce. Arrange remaining noodles in a single layer and press lightly into sauce. Top with remaining beef sauce.
Bake 45 minutes or until noodles are tender.
Sprinkle remaining mozzarella cheese on top and tent lightly with aluminum foil. Let stand 15 minutes. Cut into 12 (3 x 3 inch) squares.