3 tablespoons olive oil

1 cup finely chopped onion

1 garlic clove, crushed

1 pound ground beef

2 teaspoons salt

1 (14-ounce) can tomatoes

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

¾ cup water

½ teaspoon dried basil

½ teaspoon dried oregano

1 teaspoon sugar

1 tablespoon parsley flakes

1 (16-ounce) package lasagna noodles

1 pound ricotta cheese

1 egg

1 pound mozzarella cheese, thinly sliced

1 cup grated Parmesan cheese


In a Dutch oven or large heavy saucepan, heat 2 tablespoons of the olive oil and sauté the onion and garlic for 5 minutes. Stir in the beef and cook over medium heat until browned. Drain off the fat. Add the salt, tomatoes, tomato sauce, tomato paste, water, basil, oregano, sugar, and parsley flakes. Bring the sauce to a boil, then simmer for 15 minutes. Meanwhile, cook the lasagna according to the package directions. Add the remaining oil to the noodles while cooking to prevent them from sticking. Drain, rinse, and cool. In a bowl, blend the ricotta cheese and egg. Preheat the oven to 375°. Grease a 13 x 9 x 2-inch baking pan and arrange alternate layers of sauce, lasagna, ricotta cheese, and mozzarella cheese, finishing with sauce. Sprinkle with Parmesan cheese. Bake for 35 minutes. Let stand for 10 minutes before serving.

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