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Beef Lasagna - (Make Day Ahead)

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8 servings. Lasagna tastes better the 2nd day. Assemble in advance, cover & store overnight in fridge. Bake as directed allowing a little extra cooking time. Freeze individual portions of baked lasagna, wrapped well, for tp to 3 mos. Thaw in fridge; bake as directed. Always let lasagna sit for 10 min after removing from oven. It will be easier to cut & portions will hold their shape better.

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Ingredients

  • 1 lb lean ground beef
  • 1 sm onion, chopped
  • 1 t minced garlic
  • 1 t dried basil
  • 1 t sugar
  • 15 oz can tomato sauce
  • 14.5 oz can whole tomatoes, undrained
  • 8 lasagna noodles
  • 15 oz container part-skim ricotta
  • 1/2 c freshly grated Parmesan cheese
  • 1 T chopped fresh oregano
  • 2 c grated part-skim mozzarella cheese
  • Basil or oregano leaves

Details

Preparation

Step 1

In lg skillet saute ground beef, onion & garlic about 10 min until beef is no longer pink. Darin off fat. Add dried basil, sugar, tomato sauce & tomatoes. Bring to boil stirring occassionally to break up tomatoes. Simmer for 30 min until sauce thickens,

Meanwhile cook noodles in boiling, salted water until al dente. Drain & rinse in cold water. Pat dry. In sm bowl combine ricotta, 1/2 of parmesean & the oregano. Preheat oven to 350.

In 9x13 baking pan spread thin layer of tomatoe-meat mixture, then 4 noodles, then 12 the ricotta mixture. Sprinkle with 1/2 the mozzarella. Repeat layers finishing with topping of tomato-meat mixture. Cover pan with foil & bake 30 min. Uncover & bake 20 more min until hot & bubbly. Garnish with basil or oregano leaves.

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