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Skillet Lasagna

1 pound ground beef1 can diced tomatoes, untrained (14 - 1/2 ounces)2 eggs, lightly beaten1 - 1/2 cups ricotta cheese4 cups Italian baking sauce (pasta sauce)1 package no - cook lasagna noodles (9ounce)1 cup shredded mozzarella cheese (optional)In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large bowl; stir in tomatoes. In a small bowl, combine eggs and ricotta cheese.

Return 1 cup meat mixture to the skillet; spread evenly. Layer with 1 cup ricotta mixture, 1 - 1/2 cup sauce and half of the noodles. Repeat layers. To with remaining sauce.Bring to a boil. Reduce heat; cover and simmer for 15 - 17 minutes or until noodles are tender. Remove from the heat. Sprinkle with mozzarella cheese if desired; Let stand for 2 minutes or until cheese is melted. Serve and enjoy