Sep
07
The BEST Lasagna!
The BEST Lasagna!
Ingredients
- 1 pound ground chuck
- 1 large onion chopped
- 4 cloves of garlic minced
- 2 tablespoons Italian seasoning
- 1/4 cup brown sugar
- 1.5 teaspoons salt
- 1/2 teaspoon black pepper
- 1 29 oz can diced tomatoes
- 2 6oz cans tomato paste
- 2 8oz cans sauce
- 12 no-boil lasagna noodles or 9 of the longer ones you have to boil – already cooked
- 2 eggs beaten
- 28 oz container of ricotta cheese
- 1 cup shredded Parmesan cheese plus extra for sprinkling
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 pound shredded mozzarella cheese
- 12 slices fresh mozzarella cheese
Instructions
- In a skillet over medium heat, brown the ground beef, onion, & garlic. Drain the fat. Mix in the Italian seasoning, brown sugar, 1.5 teaspoons of salt, diced tomatoes, tomato paste, & tomato sauce. Simmer for 45 minutes, stirring occasionally.
- Preheat your oven to 375 degrees.
- In a medium bowl, mix together the eggs, ricotta, Parmesan cheese, Italian seasoning, & 1 teaspoon salt. Spoon some sauce in the bottom of a 9×13 baking dish, enough to cover the bottom of the dish. Layer 1/3 of the lasagna noodles over the sauce. Cover the noodles with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese, & 1/3 of the sauce. Repeat. Top with the remaining noodles & sauce. Sprinkle with shredded Parmesan cheese & *8 slices of fresh mozzarella. Bake in preheated oven for 40-45 minutes. Let stand 10 minutes before serving.
- *can sub 8 slices of fresh mozzarella cheese with an additional 1/2 cup shredded mozzarella.
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this sounds amazing. i absolutely love lasagna especially with a ricotta/egg mixture as part of the filling. I’m not a fan of the the cottage cheese filling as a “low fat substitute.”
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there is 4 tablespoon of italian seasoning. that sounds like a lot to me. is that a misprint?
No, it’s not. I happen to love Italian seasoning but if you don’t like it as much, please feel free to use less!
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