- 1-½ lb. lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 teaspoon oregano, dried
- 2 tablespoons brown sugar
- 1 ½ teaspoons salt
- 1 29 oz can diced tomatoes
- 2 6 oz can tomato paste
- 12 lasagna noodles
- 2 eggs, beaten
- 1 pint part-skim ricotta cheese
- ½ cup grated parmesan cheese
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1 lb mozzarella cheese, shredded
- 2 tablespoons grated parmesan cheese
ingredients
directions
1. In a medium skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally. |
2. Preheat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry. |
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt. |
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top. |
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving. |
Categories
Beef, Entrees, Fresh Herbs
