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8 servings
Ingredients:
1 1/2 pounds lean ground beef1 onion, chopped2 cloves garlic, minced1 tablespoon chopped fresh basil1 teaspoon dried oregano2 tablespoons brown sugar1 1/2 teaspoons salt1 (29 ounce) can diced tomatoes2 (6 ounce) cans tomato paste12 dry lasagna noodles2 eggs, beaten1 pint part-skim ricotta cheese1/2 cup grated Parmesan cheese2 tablespoons dried parsley1 teaspoon salt1 pound mozzarella cheese, shredded2 tablespoons grated Parmesan cheese
Instructions:
In a 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.Preheat oven to 375 degrees F (190 degrees C).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.In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.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.Bake in the preheated oven 30 minutes.Let stand 10 minutes before serving.
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