- Olive Oil
Small yellow onion, diced
2 lbs ground beef
15 oz diced tomatoes
15 oz - 30 oz tomato sauce
1 small can tomato paste
16 oz Ricotta Cheese
*5 Cups shredded Mozarella Cheese
9 Lasagna noodles, already prepared
In a deep skillet saute onions in about 1 Tbspn of Olive Oil until golden brown. Add in beef and brown. Season with Salt and Pepper. Drain meat and return to skillet. Add in the diced tomatoes, tomato sauce, and 2 Tblspns of the tomato paste. Stir Well. Put in 1 - 2 Tblspns sugar. Season with basil and oregano while cooking over medium heat. Reduce heat and simmer about 30 minutes, stirring every 5 - 10 minutes to keep from sticking. While that cooks, in a bowl mix Ricotta cheese, 1 cup of the shredded cheese and 1 egg. Stir well.
In a 9x13 glass baking dish (spray with cooking oil) put enough sauce in the bottom to lightly cover it. Put in 3 noodles. Spread on 1/3 of the cheese mixture. Then put on 1/3 of the sauce. Repeat two more times. Cover the top with shredded cheese.
Bake for 30 - 45 minutes.
Let cool for 15 - 20 minutes.
|*Andrea says for extra flavor, mix in shredded Provolone, Asiago, and Romano Cheese and the Italian Blend in the cheese aisle works great.|