can (14-1/2 ounces) Italian-style diced tomatoes, undrained
1/4
tsp. ground red pepper
1
carton (15 ounces) part-skim ricotta cheese
1
package (10 ounces) frozen chopped spinach, defrosted and well drained
1/4
cup grated Parmesan cheese
1
egg, beaten
10
no cook-style lasagna noodles
1-1/2
cups shredded part-skim mozzarella cheese
Heat oven to 375°F. In large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.
Meanwhile in medium bowl, combine ricotta cheese, spinach, Parmesan cheese and egg.
Spread 2 cups beef sauce over bottom of 13x9-inch baking dish. Arrange 4 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 1-1/2 cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.
Bake in 375°F oven 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3x3-inch) squares.
