No Fuss Beef Lasagna

• 1 lb. lean ground beef
• 1/4 tsp salt
• 28 oz jar spaghetti sauce
• 14 1/2 oz can diced tomatoes, drained
• 1 tsp ground red pepper
• 15 oz. ricotta cheese
• 1/4 cup grated parmesan
• 1 egg, beaten
• 10 uncooked noodles
• 1 1/2 cup shredded mozzarella

In large skillet, brown beef, pour off drippings.  Season with salt and papper, stir in sauce, tomatoes and red pepper, set aside.  Meanwhile, in a medium bowl combine ricotta cheese, parmesan and egg.  Spread 2 cups beef sauce over bottom on 13 x 9" baking dish.  Arrange lasagna noodles lengthwise in single layer - press 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 and bake at 375 degrees for 45 minutes or til noodles are tender.  Sprinkle remaining mozzarella cheese on top and tent lightly with aluminum foil and let stand 15 mins. before cutting.