American Lasagna

By á-534

A lovely tomatoe based lasagna that is sure to please a crowd. Can easily make ahead and bake a day or two later...extra tasty!

Ingredients

• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 + cloves garlic, minced
• 1 tbsp chopped fresh or dried basil
• 1 tsp dried oregano
• 2 tbsp brown sugar
• 1 1/2 tsp salt
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 2 cups part-skim ricotta cheese or cottage cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp dried parsley
• 1 tsp salt
• 1 pound mozzarella cheese, shredded
• 2 tbsp grated Parmesan cheese

Preparation

Step 1

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 9x13 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.