1 lb ground beef¼ tsp salt
1 jar prepared spaghetti sauce
1 can (14 ½ oz) Italian-style diced tomatoes, undrained
¼ tsp ground red pepper
1 carton (15 oz) part-skim ricotta cheese
¼ cup grated Parmesan cheese
1 egg, beaten
10 uncooked lasagna noodles
1 ½ cups shredded mozzarella cheese
Heat oven to 375 degrees F. Brown ground beef until no longer pink, drain. Season beef with salt; stir in spaghetti sauce, tomatoes, and red pepper; set aside. In medium bowl, combine ricotta cheese, Parmesan cheese and egg. Spread 2 cups beef sauce over bottom of 9x13-inch pan. Arrange lasagna noodles lengthwise in single layer. Place 5th noodle across end of 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 ½ cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.
Bake 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes before serving.