Ingredients: |
Ingredients: 1 Box of Lasagna noodles 1 1/2 lbs lean ground beef 1 onion, chopped 2 cloves garlic, minced 1 tbsp chopped fresh basil 1 tsp dried oregano 2 tbsp brown sugar 1 1/2 tsp salt 1 (29 ounce) can diced tomatoes 2 (6 ounce) cans tomato paste 2 eggs, beaten 1 pint part-skim ricotta cheese 1/2 cup grated Parmesan cheese 2 tbsp dried parsley 1 tsp salt 1 lb mozzarella cheese, shredded 2 tbsp grated Parmesan cheese
|
Directions: |
Directions:1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. 2. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. 3. Simmer for 30 to 45 minutes, stirring occasionally. 4. 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. 5. Lay noodles flat on towels, and blot dry. 6. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt. 7. 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. 8. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving. |