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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I love lasagna because it is so saucy, rich and comforting and this recipe is no exception! There's no Italian sausage in it making it American . I found this recipe online. Hope you'll give it a try! Ingredients:
1 1/2 lbs lean ground beef |
1 onion, chopped |
2 garlic cloves, minced |
1 tablespoon chopped fresh basil |
1 teaspoon dried oregano |
2 tablespoons brown sugar, not packed down |
1 1/2 teaspoons salt |
28 ounces diced tomatoes |
2 (6 ounce) cans tomato paste |
9 -12 dry lasagna noodles |
2 eggs, lightly beaten |
1 pint part-skim ricotta cheese |
1/2 cup grated parmesan cheese |
2 tablespoons dried parsley |
1 teaspoon salt |
1 lb mozzarella cheese, shredded |
2 tablespoons grated parmesan cheese |
Directions:
1. In a skillet, brown ground beef, onions and garlic; drain fat.
2. Stir in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomatoes paste. Simmer for 30-40 minutes.
3. Preheat oven to 375°F (190°C). Bring large pot of salted water to a boil. Add lasagna noodles and cook for 5-8 minutes, or until al dente; drain.
4. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley, and 1 teaspoon salt.
5. Layer 1/3 of noodles (3-4) in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 of ricotta mixture, 1/2 of mozzarella and 1/3 of sauce. Repeat. Top with remaining noodles and sauce. Sprinkle with 2 tablespoons Parmesan.
6. Bake for 30 minutes. Let stand 10 minutes before serving.
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