Skillet Lasagna
1 pound ground beef
1 can diced tomatoes, untrained (14 - 1/2 ounces)
2 eggs, lightly beaten
1 - 1/2 cups ricotta cheese
4 cups Italian baking sauce (pasta sauce)
1 package no - cook lasagna noodles (9ounce)
1 cup shredded mozzarella cheese (optional)
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large bowl; stir in tomatoes. In a small bowl, combine eggs and ricotta cheese.
Return 1 cup meat mixture to the skillet; spread evenly. Layer with 1 cup ricotta mixture, 1 - 1/2 cup sauce and half of the noodles. Repeat layers. To with remaining sauce.
Bring to a boil. Reduce heat; cover and simmer for 15 - 17 minutes or until noodles are tender. Remove from the heat. Sprinkle with mozzarella cheese if desired; Let stand for 2 minutes or until cheese is melted. Serve and enjoy
