1 pound Ground Beef
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: 621 calories; 30 g fat (15 g saturated fat; 8 g monounsaturated fat); 132 mg cholesterol; 1233 mg sodium; 48 g carbohydrate; 3.6 g fiber; 40 g protein; 6.7 mg niacin; 0.4 mg vitamin B6; 2.7 mcg vitamin B12; 4.3 mg iron; 21.9 mcg selenium; 5.4 mg zinc.