Categories: Pasta- Pizza- Sauces
Ingredients
- 1 lb. 80% lean ground beef
- 1 small onion, chopped
- 1 tsp. minced garlic
- 1 tsp. dried basil
- 1 tsp. sugar
- 1 (15 oz.) can tomato sauce
- 1 (14.5 oz.) can whole tomatoes, undrained
- 8 lasagna noodles
- 1 (15 oz.) container part-skim ricotta
- 1/2 cup freshly grated Parmesan cheese
- 1 Tbsp. chopped fresh oregano
- 2 cups grated part-skim mozzarella cheese
- Fresh Basil or oregano leaves for garnish
Directions
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In a large skillet, saute ground beef, onion, and garlic for about 10 minutes or until beef is no longer pink. Drain off fat. Add dried basil, sugar, tomato sauce, and tomatoes. Bring to a boil, stirring occasionally to break up tomatoes. Simmer for about 1/2 hour or until sauce thickens.
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Meanwhile, cook noodles in boiling, salted water until al dente. Drain and rinse in cold water. Pat dry.
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In a small bowl, combine ricotta, half the Parmesan, ricotta, half the Parmesan, and oregano.
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Preheat oven to 350 degrees.
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In a 9 × 12-inch baking pan, spread a thin layer of tomato-meat mixture, then 4 noodles, then half the ricotta mixture. Sprinkle with half the mozzarella. Repeat layers, finishing with a topping of tomato-meat mixture.
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Cover pan with foil and bake for 1/2 hour. Uncover and bake for 20 more minutes, or until hot and bubbly. Garnish with basil or oregano leaves.