Easy Lasagna

• 1 pound(s) lean ground beef
• 1 jar(s) (26 oz) marinara sauce
• 12 no-cook (oven-ready) lasagna noodles
• 1 tub(s) (32 oz) part-skim ricotta cheese
• 1 large egg
• 6 tablespoon(s) purchased pesto, preferably reduced-fat
• 1 jar(s) (12 oz) roasted yellow or red peppers, drained and torn in strips
• 1 package(s) (8 oz) shredded part-skim mozzarella cheese (2 cups)

1. Have ready a 13 x 9-in. baking dish.
2. Heat a large nonstick skillet over medium heat. Add beef and cook, breaking up chunks, until no longer pink. Stir in marinara sauce.
3. Spread 1 cup meat sauce in baking dish. Place 3 noodles crosswise on sauce (don't overlap noodles). Scrape ricotta into a bowl, add egg and stir until blended.
4. Drop spoonfuls of 1⁄3 the ricotta mixture and 1⁄3 the pesto over the noodles. Top with 1⁄3 the pepper strips, 1⁄2 cup mozzarella, then 3 more noodles. Spread 1 cup meat sauce on top to cover noodles. Repeat layers twice, starting with ricotta and pesto. Sprinkle with remaining mozzarella. Cover with plastic wrap, then foil, and refrigerate up to 1 day.
5. To bake: Heat oven to 375°F. Remove foil and plastic wrap; re-cover with foil. Bake 50 minutes, or until edges bubble and center is hot.

Recipe Source     Woman's Day