American Lasagna

A family favorite.  I usually cut this recipe in half.  To cut down time you can substitute the herbs, diced tomatoes and tomato paste with your favorite jar pasta sauce.

Ingredients

1 1/2 lbs. lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 T. chopped fresh basil

1 tsp. dried oregano

2 T. brown sugar

1 1/2 teaspoons salt

1 (29 ounce) can diced tomatoes

2 (6 ounce) cans tomato paste

12 dry lasagna noodles

2 eggs, beaten

1 pint part-skim ricotta cheese

1/2 cup grated Parmesan cheese

2 T. dried parsley

1 tsp. salt

1 lb. mozzarella cheese, shredded

2 T. grated Parmesan cheese

Directions

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

Credit:  All Recipes