- 12
- 90 mins
Ingredients
- 1 lb. lasagna pasta
- 1 onion, chopped
- 1-1/2 lbs. ground chuck
- 2 (1 lb.) jars spaghetti sauce
- 2 lbs. ricotta or cottage cheese
- 1 lb. mozzarella cheese, thinly sliced
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
Boil 6 quarts of water. Add 1 tablespoon salt and 1 tablespoon oil. Cook lasagna pasta at a boil about 15 minutes. Drain and over with cold water to keep from sticking.
Brown onions and chuck until crumbly. Drain excess fat. Stir in spaghetti sauce. Spoon 1/2 cup of the mixture into the bottom of a 9x13-inch baking pan.
Drain noodles. Layer noodles, ricotta, mozzarella cheese, meat sauce and Parmesan cheese. End with a layer of noodles and meat sauce. Sprinkle top with Parmesan cheese. Cover with greased foil.
Bake in a 375 degree oven for one hour. Let stand for 15 minutes and then cut into 12 pieces. Remove pieces with a pancake turner.
NOTE: This dish can be made ahead and reheated. Reheating only makes it taste even better.