Ingredients: |
Ingredients: ITALIAN MEAT SAUCE
2 MED ONIONS, CHOPPED
1 TBSP OLIVE OIL
4 GARLIC CLOVES, MINCED
1 LB LEAN GROUND BEEF
1 14.5 OZ CAN DICED TOMATOES
2 6 OZ. CAN TOMATO PASTE
1 8 OZ TOMATO SAUCE
1 BAY LEAF
1 TSP DRIED ITALIAN SEASONING
1 TSP SALT
1/2 TSP PEPPER
LASAGNA
12 UNCOOKED LASAGNA NOODLES
8 CUPS BOILING WATER
1 TBSP OLIVE OIL
1 16 OZ CONTAINER RICOTTA CHEESE
2 EGGS, SLIGHTLY BEATEN
1/4 CUP GRATED PARMESAN CHEESE
1/4 TSP SALT
1/4 TSP PEPPER
18 THIN PART-SKIM MOZZARELLA CHEESE SLICES, DIVIDED
|
Directions: |
Directions:PREPARE SAUCE: SAUTE ONIONS IN HOT OIL IN 3 QT SKILLET OVER MEDIUM-HIGH HEAT 5 MINUTES OR UNTIL TENDER. ADD GARLIC; SAUTE 1 MINUTE. ADD BEEF; COOK, STIRRING OCCASIONALLY, 10 MINUTES OR UNTIL BEEF CRUMBLES AND IS NO LONGER PINK. STIR IN DICED TOMATOES AND NEXT 6 INGREDIENTS. BRING TO A BOIL COVER, REDUCE HEAT, AND SIMMER, STIRRING OCCASIONALLY, 30 MINUTES.
PREPARE LASAGNA: PLACE NOODLES IN 13 X 9 INCH PAN. CAREFULLY POUR 8 CUPS BOILING WATER AND 1 TBSP OLIVE OIL OVER NOODLES. LET STAND 15 MINUTES; DRAIN AND PAT DRY. STIR TOGETHER RICOTTA CHEESE AND NEXT 4 INGREDIENTS. PREHEAT OVEN 350. DISCARD BAY LEAF FROM AUCE. SPOON 2 CUPS SAUCE INTO A LIGHTLY GREASED 13 X 9 INCH BAKING DISH. ARRANGE ONE THIRD NOODLES OVER SAUCE; TOP WITH ABOUT 3/4 CUP RICOTTA MIXTURE AND 6 MOZZARELLA CHEESE SLICES. REPEAT LAYERS TWICE. BAKE, COVERED, AT 350 FOR 55 MINUTES. UNCOVER AND BAKE 15 TO 20 MINUTES OR UNTIL BUBBLY. LET STAND 10 MINUTES. |
This recipe for CLASSIC LASAGNA is from