Made easy with no cook lasagna noodles, this savory pasta dish boasts the traditional trio of cheeses--ricotta, mozzarella and parmesan, and a lovely meat sauce with tomato sauce, chopped tomatoes and Italian seasonings. Bakes in about an hour—dinner is served!
Preheat oven to 350°F. Spray lasagna pan with vegetable pan spray.
In large skillet, cook onion in olive oil until translucent. Add garlic and cook 1 minute. Add ground beef, 1/2 teaspoon salt and 1/2 teaspoon pepper; break up into bite size pieces in the pan. Cook until liquid evaporates from pan. Set aside.
In medium bowl, combine ricotta, 3 cups mozzarella cheese, eggs and 1/4 cup Parmesan; stir until smooth. In second medium bowl, combine tomato sauce, diced tomatoes, basil, oregano, garlic powder, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
To assemble lasagna, spread a thin layer of sauce over bottom of prepared dish; layer 6 strips lasagna noodles over sauce. Spread on 1/4 cheese mixture, 1/4 sauce, and 1/3 ground beef. Repeat layering process three times. Top lasagna with remaining sauce; sprinkle with remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil.
Bake 40-45 minutes or until heated through. Remove foil and cook an additional 5 minutes. Let stand 10-15 minutes before cutting.