Ingredients
- 3 tbsp. olive oil
- 1 onion, chopped
- 5 cloves garlic
- 2 cans (28 oz. ea,) diced tomatoes
- 1 can (14 oz.) tomato pureé
- 1 tbsp. dried oregano
- 1/2 c. fresh basil
- 1 1/4 lb. ground beef
- 2 eggs, beaten
- 1 container (15 oz.) ricotta cheese
- 1 box (8 oz.) no-boil lasagna noodles
- 8 oz. mozzarella
Preparation
Step 1
Heat 1½ tsp. olive oil in a medium saucepan. Add half of onions to pot and cook until soft, about 5 min. Mince garlic; add to pot and cook 2 min. Add tomatoes, pureé and oregano. Chop basil and add half to mixture; simmer 30 min. Heat remaining oil in a medium skillet over medium heat. Add remaining onions and cook until soft, about 3 min. Add beef and cook until browned, about 7 min. Add salt and pepper to taste. Set aside. Preheat oven to 350°. Grease a 13 x 9 in. baking pan. Place eggs in a medium bowl. Stir in ricotta and remaining basil, add salt and pepper as desired. Add thin layer of tomato mixture in baking pan. Cover with layer of noodles, half of beef, third of tomato mixture, second layer of noodles, ricotta mixture, remaining beef, a third of tomato mixture, top layer of noodles and remaining tomato mixture. Bake 1 hr. Slice mozzarella and place on top. Bake just until cheese is golden and bubbly, about 10 min.