Ingredients
1 pound ground beef1 can (14-1/2 ounces) diced tomatoes, undrained2 large eggs, lightly beaten1-1/2 cups ricotta cheese4 cups marinara sauce1 package (9 ounces) no-cook lasagna noodles1 cup shredded part-skim mozzarella cheese, optional
Preparation
In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Transfer to a large bowl; stir in tomatoes. In a small bowl, combine eggs and ricotta cheese.
Return 1 cup meat mixture to the skillet; spread evenly. Layer with 1 cup ricotta mixture, 1-1/2 cups 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. If desired, sprinkle with mozzarella cheese. Let stand 2 minutes or until cheese is melted.
