- 12
Ingredients
- 1 Tbsp. olive oil
- 1 large onion, chopped
- 4 cloves of garlic, finely chopped
- 1 package sliced mushrooms
- 2 1/4 lbs. of ground meat
- 1 can (28.5 oz) crushed tomatoes
- 1 can (15.5 oz. crushed tomoates
- 2 Tbsp. tomato paste
- 1 tsp. dried Italian seasoning
- 1 tsp. sugar
- 1 tsp. salt
- 1/4 tsp. pepper
- 5 Tbsp. chopped fresh basil
- 16 lasagna noodles
- 1 15oz. container ricotta cheese
- 2 Eggs
- 3 c. shredded mozzerella
- 2 c. shredded Italian cheese blend
Preparation
Step 1
Heat oil in a large saucepan over medium heat. Add onion and garlic, cook for 5 mins. Crumble in ground meat and cook for an additional 8 minutes, breaking up with a wooden spoon. Add tomatoes, paste, Italian seasoning, sugar, salt and pepper. Simmer with cover ajar for 15 mins. Uncover and simmer for 15 additional minutes. Stir in 3 Tablespoons of the basil. Meanwhile, cook lasagna noodles. Drain and rinse under cold water. Heat oven to 350' Coat a 13x9x2 baking dish with spray. In a medium bowl, combine the ricotta, eggs, Parmesan cheese and remaining 2 Tablespoons of the basil. Set aside. Spread 1 c. of the sauce over the bottom of the pan. Place 4 cooked noodles over the sauce. Evenly spoon the ricotta mixture of the noodles. Top with 4 more noodles and 3 cups of sauce. Layer 4 more noodles over the sauce, then sprinkle on shredded mozzerella. Top with 4 remaining noodles and 2 cups of sauce. Sprinkle shredded Italian cheese blend oevenly over the last meat sauce layer and loosely cover with foil. Bake for 30 mins. Uncover and bake 30 mins. more or until bubbly. Cook 10 minutes before serviing. Reheat extra sauce and serve on the side.