Categories: Casserole, Ground Beef, Lasagna, Main Dish
Ingredients
- 1 1/2 lbs lean ground beef
- 1 onion, chopped
- 2 stalks celery, chopped
- 1/2 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1 (28 ounce) can diced tomatoes with juice
- 2 (6 ounce) cans tomato paste
- 12 dry lasagna noodles
- 2 eggs, beaten
- 2 cups part-skim ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1 lb shredded mozzarella cheese
- 4 tablespoons grated parmesan cheese
Directions
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In a large skillet over medium heat, brown the ground beef, onion, celery, red pepper, and garlic; drain off fat.
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Add/mix in basil, oregano, thyme, 1 ½ teaspoons salt, diced tomatoes, and tomato paste; simmer for 30-45 minutes, stirring occasionally.
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Preheat oven to 375°.
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Bring a big pot of salted water to a boil; add in lasagna noodles, and cook for 9 minutes, or until al dente; drain.
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Lay noodles, flat on towels, and blot dry.
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In a bowl, mix the eggs, ricotta, 2 tablespoons parmesan cheese, parsley, and 1 teaspoon salt; set aside.
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Oil the bottom and sides of a 13 × 9 inch baking dish.
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Layer 1/3 of the lasagna noodles in the bottom of the pan; cover the noodles with half of the mozzarella cheese, and 1/3 of the sauce; repeat.
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Top with remaining noodles and sauce.
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Sprinkle the remaining Parmesan over the top.