This was my first “go” at making lasagna. I had made it with my mom before when I lived at home, but never by myself. So I was a little bit nervous! It turned out GREAT though! And there is plenty to have leftovers for the rest of the week!
1 1/2 lb. drained ground beef
chopped onion (I use the spice)
1 – 28 oz. can whole tomatoes
1 – 12 oz. can tomato paste
1 1/2 Tbsp. chopped parsley
1 Tbsp. salt
2 tsp. sugar
2 tsp. garlic powder
3/4 tsp. pepper
1 tsp. Italian seasoning
Directions: (for sauce)
In large heavy pan, brown beef. Drain. Add onion, spices, tomatoes (I put the whole can in the blended and mix that so there are no “chunks”), and paste. Simmer, uncovered, stirring occasionally for about 30-45 minutes.
Ingredients: (for lasagna)
Spaghetti sauce (above mixture)
1 box lasagna noodles
16 oz. shredded Mozzarella cheese
1/2 c. Parmesan cheese
1/2 of 15 oz. Ricotta cheese
Combine egg, 1/4 c. Parmesan cheese, 1/2 of the 15 oz. Ricotta cheese (I just cut a line through the middle of the cheese and scoop out half) in bowl. Stir with spoon.
Put sauce in bottom of the pan, then a layer of noodles, sauce, 1/2 of the cheese mixture ,(get a spoon full and rake it off in dots with your finger) 1/3 of the Mozzarella cheese, then noodles again, sauce, the rest of the cheese mixture, 1/3 of the Mozzarella cheese, noodles, sauce, then the other 1/4 c. Parmesan cheese and then last sprinkle with remaining mozzarella cheese.
Put in the oven and bake at 350 for 45 minutes.
*Cover with tin foil for first 30 minutes and then uncover for the remaining 15 minutes.