Friday, October 19, 2007

American Lasagna

1 1/2 pound ground beef
1/2 chopped onion
2 cloves garlic, minced (I used the stuff that you can buy already minced, much easier)
1 Tbs basil
1 tsp oregano
2 Tbs brown sugar
1 1/2 tsp salt
1 (29 oz) can diced tomatoes
2 (6 oz) cans tomato paste
12 lasagna noodles
2 eggs, beaten
1 pint part skim ricotta cheese
1/2 cup grate Parmesan cheese
2 tbs dried parsley
1 tsp salt
1 pound mozzarella cheese, shredded
2 Tbs grate Parmesan cheese

1. In a skillet, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 ½ tsp salt, diced tomatoes, and tomato paste. Simmer for 30-45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until al dente; drain and lay flat on a non-stick surface.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 tsp salt
4. Layer 1/3 of the noodles in the bottom of a 9x13 inch pyrex. Cover noodles with ½ ricotta mix, ½ mozzarella cheese and 1/3 sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven for 30 minutes. Let stand 10 minutes before serving.

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