No-fuss Beef Lasagna

1 lb. 85% lean ground beef
1 jar (26 to 30 oz.) spaghetti sauce
1/4 tsp. salt
1 container (15oz.) ricotta cheese
1/4 C. grated Parmesan cheese
1 egg, lightly beaten
10 uncooked lasagna noodles
1 1/2 C. shredded mozzarella cheese

Preheat oven to 375 degrees. Cook the beef in a large nonstick skillet over medium heat for 8 to 10 minutes, or until no longer pink, breaking it up with a spoon. Drain off any fat. Stir in the next 2 ingredients.
Combine the ricotta, Parmesan and egg in a medium bowl and stir to mix well. Spread 2 Cups of the beef sauce in the bottom of a 13X9 in. baking dish. Top with 4 of the noodles, arranged lengthwise in a single layer. Place a fifth noodle crosswise at the end of the dish, breaking the noodle to fit. Press the noodles lightly into the sauce. Spread all the ricotta mixture over the noodles. Sprinkle ricotta with 1 C. of the mozzarella and top with 1 1/2 C. of the beef sauce. Top with the remaining noodles in a single layer, pressing noodles into the sauce. Top the noodles with remaining beef sauce.
Bake the lasagna for 45 minutes or until the noodles are tender. Sprinkle with remaining 1/2 C. mozzarella and let stand for 15 minutes for easier cutting.

Serving Size: 9 servings