Ingredients: |
Ingredients: 2 lbs. lean ground beef 1/2 c. onion, minced 2 cloves garlic, crushed 1 (28-oz.) can crushed tomatoes 1 1/2 c. pasta sauce 1/2 c. water 2 Tbsp. white sugar 1 1/2 tsp. dried basil 1/2 tsp. fennel seeds 1 tsp. Italian seasoning 1 Tbsp. salt 1/4 tsp. ground black pepper 4 Tbsp. chopped fresh parsley (or 1 1/4 Tbsp. dried) (divided) 9-12 lasagna noodles (depending on length) 2 c. ricotta cheese 1 egg 1/2 tsp. salt 3/4 lb. mozzarella cheese, grated 3/4 c. Parmesan cheese, grated
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Directions: |
Directions:1. In Dutch oven, cook beef, onion and garlic over medium heat until well browned. Stir in tomatoes, pasta sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 Tbsp. salt, pepper and 2 Tbsp. fresh parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally (shorten the time as necessary ... it still works). 2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 mins. Drain noodles and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, mozzarella cheese and 1/2 tsp. salt. 3. Preheat oven to 375°F. 4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13" baking dish. Arrange three to four noodles over meat sauce to cover. Spread with one half of the ricotta cheese mixture. Spoon 1 1/2 cups meat sauce over ricotta mixture and sprinkle with 1/4 c. Parmesan cheese. Repeat (a) noodle; (b) ricotta; (c) meat; and (d) Parmesan layers another time. Top with noodles and a final layer of the meat mixture topped with remaining Parmesan cheese. 5. Cover with foil. To prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. 6. Bake in preheated oven for 25 mins. Remove foil and bake an additional 25 mins. Cool for 15 mins. before serving. |