Beefed-Up Broccoli Lasagna

Ingredients:

1 pound lean ground beef
1 (28-ounce) jar spaghetti sauce
1 (14-1/2-ounce) can Italian-style diced tomatoes
1/4 teaspoon salt
1 (10-ounce) package frozen chopped broccoli, thawed and well drained
1 (15-ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
10 uncooked lasagna noodles
1 1/2 cups (6 ounces) shredded mozzarella cheese

Method:

Preheat oven to 375 degrees F(190 C). Coat a 9- x 13-inch baking dish with cooking spray.
 

In a large skillet, brown ground beef over medium heat for 8 to 10 minutes, until no pink remains, crumbling meat as it cooks. Drain off excess liquid. Add spaghetti sauce, tomatoes, and salt; stir until well blended then set aside.
 

In a medium bowl, combine broccoli, ricotta and Parmesan cheeses, and the egg; mix well.
 

Spread 2 cups sauce mixture over bottom of prepared baking dish. Press 4 noodles lengthwise over sauce and 1 noodle crosswise across end of baking dish, completely covering sauce mixture. Spread ricotta mixture evenly over noodles then sprinkle with 1 cup mozzarella cheese. Top with 1-1/2 cups sauce mixture then arrange remaining noodles over sauce, pressing lightly into sauce. Spread remaining sauce over top.
 

Bake 55 minutes, or until noodles are tender. Remove from oven and sprinkle with remaining 1/2 cup mozzarella; cover with aluminum foil. Let sit 10 minutes then cut and serve.