- 12
- 30 mins
- 73 mins
Ingredients
- 1 Tbs olive oil
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 2 1/4 pounds ground meat loaf mix (beef, pork, veal)
- 1 can (28.5 oz) crushed tomatoes
- 1 can (15.5 oz) crushed tomatoes
- 2 Tbs tomato paste
- 1 tsp dried Italian seasoning
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp black pepper
- 5 Tbs chopped fresh basil
- 12 lasagna noodles
- 1 container (15 oz) ricotta cheese
- 2 eggs
- 1/3 cup shredded parmesan cheese
- 3 cups shredded mozzarella cheese
- 2 cups shredded Italian cheese blend
Preparation
Step 1
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 5 minutes, stirring occasionally.
Crumble in ground meat an cook for an additional 8 minutes, breaking up with a wooden spoon. Add tomatoes, tomato paste, Italian seasoning, sugar ,salt and pepper. Simmer with cover slightly ajar for 15 minutes, stirring occasionally. Uncover and simmer for 15 more minutes. Stir in 3 Tbs of the basil.
Meanwhile, cook lasagna noodles following package directions. Drain and rinse briefly under cold water. Heat oven to 350. Coat 13x9x2 inch baking dish with cooking spray.
In a medium bowl combine the ricotta cheese, eggs, parmesan cheese and remaining 2 Tbs of the basil. Set aside.
Spread 1 cup of sauce over the bottom of the prepared baking dish. Place 3 cooked noodles over the sauce. Evenly spoon the ricotta mixture over the noodles. Top with 3 more noodles and 3 cups of the meat sauce. Layer 3 noodles over sauce, then sprinkle on shredded mozzarella. Top with the 3 remaining noodles and 2 cups of the meat sauce.
Sprinkle shredded Italian cheese blend evenly over the last meat sauce layer and loosely cover with foil. Bake at 350 for 30 minutes. Uncover and bake for 30 additional minutes, until bubbly.
Cool 10 minutes before serving. Reheat extra sauce and serve on the side.