American Lasagna 2 Recipe

  • 1 pound Ground Beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon basil, chopped
  • 1 teaspoon dried oregano
  • 2 1/2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 can diced tomatoes (29 ounce can)
  • 2 cans tomato paste (6 ounce cans)
  • 10 lasagna noodles
  • 2 Eggs, beaten
  • 1 pint part-skim Ricotta cheese
  • 3/4 cup Parmesan cheese, grated
  • 2 tablespoons dried parsley
  • 1 pound Mozzarella cheese, shredded
In a large skillet over medium heat, brown beef, onion, and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 teaspoon salt, diced tomatoes, and tomato paste. Simmer for 30 minutes. Preheat oven to 375°. In a large pot of boiling water, cook lasagna noodles for 8 minutes; drain. Lay noodles flat on towels, and blot dry. In a medium bowl, mix eggs, Ricotta, 1/2 cup Parmesan, parsley, and 1 teaspoon salt. Layer 1/3 of noodles in the bottom of a 9x13 baking dish. Cover the noodles with 1/2 Ricotta mixture, 1/2 Mozzarella, and 1/3 meat sauce. Repeat layers. Top with remaining noodles and meat sauce. Sprinkle with additional 1/4 cup Parmesan. Bake in preheated oven 30 minutes.
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