1 lb. ground beef
1 large jar spaghetti sauce with mushrooms, divided
1 can diced tomatoes, slightly drained (14 1/2 oz.)
1 c. Ricotta cheese
1 large egg, beaten
1 (9 oz.) pkg. no-boil lasagna noodles
1 c. shredded Mozzarella cheese

Cook ground beef in a large skillet over medium-high heat, stirring frequently until brown and crumbly. Drain well. Add half of the spaghetti sauce to the skillet. Pour diced tomatoes evenly over ground beef. Combine Ricotta and egg in a small bowl; mix well. Spread over tomatoes. Top with a layer of lasagna noodles. Layer the remaining spaghetti sauce and remaining noodles in the skillet. Bring to a boil; reduce heat to medium-low. Cook, covered, for 10 to 12 minutes, until noodles are tender. Sprinkle with Mozzarella and cook for 2 to 3 more minutes.

You may want to use wide egg noodles as a substitute for lasagna. Serve with garlic bread and green leafy salad.