Saucy Skillet Lasagna

1 pound ground beef
1 can (14-1/2 ounces) diced tomatoes, undrained
2 eggs, lightly beaten
1-1/2 cups ricotta cheese
4 cups Italian baking sauce
1 package (9 ounces) no-cook lasagna noodles
1 cup (4 ounces) 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 cups sauce and half of the noodles. Repeat layers. Top 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 immediately. Makes 6-8 servings.