Lasagna

By bakeaholic

Ingredients

• 1 lb. ground beef
• 1 small onion, diced
• 1 28-ounce can tomatoes
• 1 12-ounce can tomato paste
• 1 tbsp. sugar
• 1 1/2 tsp. salt
• 1/2 tsp. oregano leaves
• 1/2 tsp. thyme leaves
• 1/2 tsp. crushed red pepper
• 1/4 tsp. garlic salt
• 1 bay leaf
• 2/3 16-ounce package lasagna noodles (about 14 noodles)
• 2 eggs
• 1 15-ounce container ricotta cheese (regular container, not small)
• 1 16-ounce package mozzarella cheese, diced (1 large Kraft/noname block of cheese)

Details

Servings 8

Preparation

Step 1

1. In a 5-quart Dutch oven over high heat, cook ground beef and onion until pan juices evaporate and beef is browned. Add tomatoes, their liquid, and next 8 ingredients.
2. Heat mixture to a boil, stir to break up tomatoes. Reduce heat to low; cover and simmer 30 minutes, stirring mixture occasionally.
3. Discard bay leaf. Tilt pan and spoon off any fat which accumulates on top of sauce. Cook lasagna noodles as label directs; drain well in colander.
4. In 13" by 9" baking dish, arrange half of drained noodles, overlapping to fit. Preheat oven to 375 degrees F.
5. In a small bowl with spoon, combine eggs and ricotta cheese and spoon half of this mixture over lasagna noodles in baking dish.
6. Sprinkle with one-half mozzarella; top with one-half sauce. Repeat layers. Bake in oven 45 minutes. Remove from oven and let stand 10 minutes before serving.