1 1/2 pounds ground beef
2 cloves garlic, minced
1 tablespoon chopped
1 teaspoon dried oregano
2 tablespoons brown
1 1/2 teaspoons salt
1 (29 ounce) can diced
2 (6 ounce) cans tomato paste
12 dry lasagna
2 eggs, beaten
1 pint part-skim ricotta cheese
cup grated Parmesan cheese
2 tablespoons dried parsley
1 pound mozzarella cheese, shredded
tablespoons grated Parmesan cheese
1 In a medium skillet over
medium heat, brown ground beef, onion and garlic; drain fat.
in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes
and tomato paste.
Simmer for 30 to 45 minutes, stirring
2 Preheat oven to 375 degrees F (190 degrees
Bring a large pot of lightly salted water to a boil.
lasagna noodles, and cook for 5 to 8 minutes, or until al dente;
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.
Top with remaining noodles and sauce.
additional Parmesan cheese over the top.
5 Bake in the
preheated oven 30 minutes.
Let stand 10 minutes before
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