1 (14.5 oz) can basil, garlic, and oregano dices tomatoes
2 (6 oz) cans tomato paste
1 (8 oz) can basil, garlc, and oregano tomato sauce
1 bay leaft
1 teaspoon Italian seasoning
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
12 lasagna noodles uncooked
8 cups boiling water
1 (16 oz) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
Garnish- chopped fresh parsley
Instructions
Saute onion in 1 Tbsp. hot oil in a large skillet over medium-high heat for 5 minutes or until tender. Add garlic, and saute 1 minute. Add beef, and cook, stirrin goccasionally, for 10 minutes or until beef crumbles and is not longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes,tomato paste, bay leaf and Italian seasoning, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Remove and discard bay leaf; set meat sauce aside.
Place lasagna noodles in a 13 x 9 inch pan. Carefully pour 8 cups boiling water and remainin g 1 Tbsp. olive oil over noodles. Let stand for 15 minutes.
Stir together ricotta chees, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.
Spoon half of the meat sause mixture in a lightly greased 13 x 9 inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.
Bake, covered, at 350 for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.
Originally Submitted
4/12/2012
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