No Fuss Beef Lasagna Name: Keri Scott Base: Little Rock Air Force Base Recipe: INGREDIENTS: 1 pound ground beef ; 1/4 teaspoon salt ; 1 (26 to 30-ounce) jar spaghetti sauce ; 1 (14.5-ounce) can Italian-style diced tomatoes, undrained ; 1/4 teaspoon ground red pepper ; 1 (15-ounce) carton ricotta cheese ; 1/4 cup freshly grated Parmesan cheese ; 1 large egg, slightly beaten ; 10 uncooked lasagna noodles ; 1 1/2 cups shredded mozzarella cheese ; DIRECTIONS: 1. Heat oven to 375°F (190°C). Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings; season with salt. Stir in spaghetti sauce, tomatoes and red pepper. 2. Combine ricotta cheese, Parmesan cheese and egg in medium bowl. 3. 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. 4. Bake in 375°F oven 45 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese. Let stand 15 minutes. Makes 8 to 12 servings.