Angel American Lasagna

Ingredients
1 1/2 pounds ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
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

Directions
1 In a medium skillet over medium heat, brown ground beef, onion and garlic; drain fat.
Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste.
Simmer for 30 to 45 minutes, stirring occasionally.

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.

5 Bake in the preheated oven 30 minutes.
Let stand 10 minutes before serving.


 

 

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