All that great lasagna taste without the hour in the oven, here is a perfect weeknight meal! Serve a simple salad with it for extra veggies.
1 pound lean ground beef
1 can diced tomatoes, undrained
2 eggs, lightly beaten
1 1/2 cups ricotta cheese
4 cups Italian baking sauce (like Barilla Al Forno)
1 package no cook lasagna noodles
1 cup (4oz) shredded part-skim mozzarella, optional
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large bowl; stir in tomatoes. In a small bowl, combine eggs and ricotta cheese.
2. Return one cup of the meat mixture to the skillet; spread evenly. Layer with 1 cup ricotta mixture, 1 1/2 cups sauce and hald the noodles. Repear layers. Top with remaining sauce.
3. Bring to a boil. Reduce heat; cover and simmer 15-17 minutes or until noodles are tender. Remove from the heat. Sprinkle with mozzarella cheese if desired; let stand for 2 minutes or until cheese is melted.