Thursday, January 25, 2007



1.5 lbs lean ground beef
1 onion (chopped)
2 cloves garlic (minced)
1 tbs fresh basil (chopped)
1 tsp dried oregano
2 tbs brown sugar
1.5 tsp salt
1 (29oz) can diced tomatoes
2 (60z) cans tomato paste
12 dry lasagna noodles
2 eggs (beaten)
1 pint part skim ricotta cheese
1/2 c grated Parmesan Cheese
2 tbs dried parsley
1 tsp salt
1 lb mozzarella cheese (shredded)
2 tbs grated Parmesan Cheese

1. In a skillet over medium heat, brown ground beef. Add onion and garlic. Drain excess oil. Mix in basil, oregano, brown sugar, 1.5 tsp salt, diced tomatoes and tomato paste. Simmer for 30-45 minutes, stirring occasionally.

2. Preheat oven to 375 degrees F. 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 (not too soft), drain. Lay noodles flat on towels, and blot dry.

3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 tsp salt.

4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 baking pan. 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 for 30 minutes. Let stand for about 10 minutes before serving.

1 comment:

May | Filipino food said...

Your Lasagna is delicious. I prepared it last night and everybody loves it!