Saturday, January 17, 2009
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 can of mushroom pieces
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 jar of spaghetti sauce
1 1/2 teaspoons salt
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
1. In a skillet over medium heat, brown ground beef, onion, mushrooms and garlic; drain fat. Mix in basil, oregano, brown sugar. Add 1 jar of spaghetti sauce, let simmer for 30-35 minutes.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake covered in the preheated oven 30 minutes. Uncover and cook for an addition 5-10 minutes. Let stand 10 minutes before serving.
Review: The meat tasted Delicious! This recipe needed more sauce. I think next time I will attempt to make the sauce from scratch as well. If your looking to save time try this recipe with the no boil lasagna! Overall a good starter recipe. Remember this is not quick prep recipe, it does take some time!