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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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I've made this for years and everyone loves it. You might want to try a variation on this that I've tried recently. Try adding in 1/2 lb of sweet italian sausage. I use the natural casing kind. Take the stuffing out of the casing and brown it with the ground beef - yum! Ingredients:
1 lb ground beef |
1 small onion, diced |
1 (28 ounce) can diced tomatoes |
1 (12 ounce) can tomato paste |
1 tablespoon sugar |
1 1/2 teaspoons salt |
1/2 teaspoon oregano leaves |
1/2 teaspoon thyme leaves |
1/2 teaspoon crushed red pepper flakes |
2 garlic cloves, minced |
1 bay leaf |
10 1/2 ounces lasagna noodles (12 noodles) |
2 eggs |
1 (15 ounce) container ricotta cheese |
1 (16 ounce) package mozzarella cheese, diced |
Directions:
1. In a large pot, cook ground beef and onions until ground beef is browned and onions are tender. Drain fat.
2. Add tomatoes and their liquid and next 8 ingredients; bring to a boil. Reduce heat, cover and simmer for 30 minutes stirring occasionally.
3. Discard bay leaf. Cook lasagna noodles as directed on the label; drain.
4. In a 13 by 9 baking dish, arrange half of lasagna noodles overlapping to fit. Preheat oven to 375 degrees F.
5. In small bowl, combine eggs and ricotta cheese. Spoon half of this mixture on top of noodles in baking dish and smooth out.
6. Sprinkle 1/2 of the mozzarella and 1/2 of the sauce on top of the noodles. Repeat layers.
7. Place in oven for 45 minutes. Remove and let stand for 10 minutes before serving.
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