Classic Italian-American Lasagna |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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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:
1. In a large skillet over medium heat, brown the ground beef, onion, celery, red pepper, and garlic; drain off fat.
2. Add/mix in basil, oregano, thyme, 1 1/2 teaspoons salt, diced tomatoes, and tomato paste; simmer for 30-45 minutes, stirring occasionally.
3. Preheat oven to 375°.
4. Bring a big pot of salted water to a boil; add in lasagna noodles, and cook for 9 minutes, or until al dente; drain.
5. Lay noodles, flat on towels, and blot dry.
6. In a bowl, mix the eggs, ricotta, 2 tablespoons parmesan cheese, parsley, and 1 teaspoon salt; set aside.
7. Oil the bottom and sides of a 13 x 9 inch baking dish.
8. 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.
9. Top with remaining noodles and sauce.
10. Sprinkle the remaining Parmesan over the top.
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