Simple Lasagna with Meat

By MKMILLION

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (about 1 cup), chopped fine
• 6 cloves garlic (about 2 tablespoons), minced
• 1 pound italian sausage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fat free half-and-half
• 28 ounces canned tomato puree
• 28 ounces canned diced tomatoes, drained
• 15 ounces ricotta cheese
• 1 1/4 cups parmesan cheese, grated
• 1/2 cup basil leaves, chopped
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 16 each No-boil lasagna noodles, uncooked
• 4 cups mozzarella cheese, shredded

Preparation

Step 1

1. Adust oven rack to middle position. Preheat oven to 375F.
2. Heat oil in Dutch oven over medium heat until hot. Add onions and cook about 2 minutes. Add garlic and cook about 2 minutes (until fragrant).
3. Increase heat to medium-high and add meat, salt and pepper. Cook breaking meat into small pieces until meat looses it pink coloring.
4. Add half-and-half and simmer until liquid evaporates.
5. Add pureed and drained diced tomatoes and bring to simmer. Cook until ingredients are blended together. Then remove from heat and set aside.
6. Mix ricotta, 1 cup parmesan, basil, egg, salt, and pepperin bowl with fork untl creamy.
7. Smear entire bottom of 9x13 baking dish with about 1/4 cup of meat mixture (avoid using large chunks of meat).
8. Using a spatula butter 4 pieces of pasta with ricotta mix to cover lightly. Place horizontally in pan slightly overlapping. Sprinkle with 1 cup of mozzarella followed by 1 1/2 cups of meat mixture. Repeat layering process two more times. Place remaining 4 noodles on top and spread remaining sauce on them followed by remaining cup of mozzarella. Top with final 1/4 cup of parmesan cheese.
9. Cover pan with non-stick foil (or spray foil with PAM).
10. Bake 15 minutes, then remove foil. return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling (about 25 minutes). Cool for at least 10 minutes before cutting into pieces and serving.

Notes: May substitute meatloaf mix (1/3 lb ground chuck, 1/3 lb ground veal, and 1/3 lb ground pork) for Italian sausage. Can be assembled ahead. If you wrap in plastic and then foil (tightly) you can freeze for up to 2 months. To bake defrost in fridge for day or two and bake as directed, extending time by about 5 minutes.