American Lasagna

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Dinner

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American Lasagna

Prep 30 m

Cook 1 m

Ready In 31 m

8 Servings

664 Calories

Description

"Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor."

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Ingredients

  1. 1 1/2 pounds lean ground beef

  2. 1 onion, chopped

  3. 2 cloves garlic, minced

  4. 1 tablespoon chopped fresh basil

  5. 1 teaspoon dried oregano

  6. 2 tablespoons brown sugar

  7. 1 1/2 teaspoons salt

  8. 1 (29 ounce) can diced tomatoes

  9. 2 (6 ounce) cans tomato paste

  10. 12 dry lasagna noodles

  11. 2 eggs, beaten

  12. 1 pint part-skim ricotta cheese

  13. 1/2 cup grated Parmesan cheese

  14. 2 tablespoons dried parsley

  15. 1 teaspoon salt

  16. 1 pound mozzarella cheese, shredded

  17. 2 tablespoons grated Parmesan cheese

Direction

  1. In a skillet over medium heat, brown ground beef, onion and garlic for 5 minutes; 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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