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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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I took this off a Mueller's spaghetti box a long time ago. It takes a while to prepare, but it is worth it. Ingredients:
1 lb ground beef or 1 lb ground chuck |
3/4 cup chopped onion |
2 tablespoons salad oil or 2 tablespoons olive oil |
1 (16 ounce) can tomatoes |
2 (6 ounce) cans tomato paste |
2 cups water |
1 tablespoon parsley |
2 teaspoons salt |
1 teaspoon sugar |
1 teaspoon garlic powder |
1/2 teaspoon pepper |
1/2 teaspoon oregano leaves |
8 ounces lasagna noodles |
1 lb ricotta cheese |
8 ounces shredded or thinly sliced mozzarella cheese |
1 cup grated parmesan cheese |
Directions:
1. In a large heavy pan, lightly brown beef and onion in oil.
2. Add tomatoes (cut with a knife), paste, water, parsley, salt, sugar, garlic powder, pepper and oregano.
3. Simmer uncovered, stirring occasionally, about 30 minutes.
4. Meanwhile, cook lasagna noodles, as directed.
5. Drain.
6. In a 13 x 9 x 2 inch baking pan, spread 1 cup sauce.
7. Then alternate layers of lasagna noodles, sauce, ricotta, mozzarella and parmesan cheese, ending with sauce, mozzarella and parmesan.
8. Bake at 350°F for 40-45 minutes until lightly browned and bubbling.
9. Allow to stand for 15 minutes.
10. Cut into squares to serve.
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