This is a nice dish to entertain with, not only because it tastes good, but because it makes such a big pan. There is always plenty to go around. When I had my parents over for dinner not that long ago I followed this recipe. Mom said, “This isn’t the lasagna I make, but it’s pretty darn good!” She’s pretty partial to her own ways of doing things, but I think I got her seal of approval for this change up. Check out what they are saying about this recipe over at All Recipes:
“This was a great tasting lasagna. My only complaint was that it didn’t seem cheesy enough — some lasagna’s are just dripping with cheese. Other than that, YUM!”
Feel free to add in as much cheese as you would like… you can never have too much!
Ingredients
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can Hunt’s diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Kraft Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound Sargento mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Instructions
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9×13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
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Quick Tip: Keep an eye on how well this is done. It make take a longer cooking time.
Thanks again to All Recipes for this traditional and tasty dish.
