1 pound Ground Beef (93% lean or leaner)
1/4 teaspoon salt
1 jar (26 to 30 ounces) spaghetti sauce
1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
1/4 teaspoon ground red pepper
1 carton (15 ounces) ricotta cheese
1/4 cup Parmesan cheese
1 egg, slightly beaten
10 uncooked lasagna noodles
1-1/2 cups shredded mozzarella cheese
Heat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with salt. Stir in spaghetti sauce, tomatoes and red pepper.
Combine ricotta cheese, Parmesan cheese and egg in medium bowl.
Spread 2 cups beef sauce in bottom of 13 x 9-inch baking dish. Top with 4 noodles, arranged lengthwise in single layer; place fifth noodle crosswise at end of dish, breaking noodle to fit. Press noodles lightly into sauce. Spread all the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese; top with 1-1/2 cups beef sauce. Top with remaining noodles in single layer; press into sauce. Top with remaining beef sauce.
Bake in 375°F oven 45 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese. Let stand 15 minutes.
Nutrition information per serving: 445 Calories; 144 kcal Calories from fat; 16 g Total Fat; 7.6 g Saturated Fat; 0.2 g Trans Fat; 1.6 g Polyunsaturated Fat; 4.9 g Monounsaturated Fat; 99 mg Cholesterol; 924 mg Sodium; 43 g Total Carbohydrate; 3.7 g Dietary Fiber; 32 g Protein; 3.9 mg Iron; 639 mg Potassium; 8.2 mg Niacin; 0.4 mg Vitamin B6; 2 mcg Vitamin B12; 5.5 mg Zinc; 52.1 mcg Selenium; 95.6 mg Choline;