Description
Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor.
Ingredients
- 1 ½ pounds lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- 1 teaspoon dried oregano
- 2 tablespoons brown sugar
- 1 ½ teaspoons salt
- 1 (29 ounce) can diced tomatoes
- 2 (6 ounce) cans tomato paste
- 12 dry lasagna noodles
- 2 eggs, beaten
- 1 pint part-skim ricotta cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1 pound mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
Instructions
- In a skillet over medium heat
- brown ground beef
- onion and garlic for 5 minutes; 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 9×13 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.
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 55 mins
Servings: 8