Ingredients
8
8 servings
- •1.5 pounds lean ground beef
- •1 onion, chopped
- •2 cloves garlic, minced
- •1 (29 ounce) can diced tomatoes
- •2 (6 ounce) cans tomato paste
- •2 tablespoons brown sugar
- •1 tablespoon chopped fresh basil
- •2.5 teaspoons salt, divided
- •1 teaspoon dried oregano
- •12 dry lasagna noodles
- •1 pint part-skim ricotta cheese
- •0.5 cup grated Parmesan cheese
- •2 large eggs, beaten
- •2 tablespoons dried parsley
- •1 pound mozzarella cheese, shredded
- •2 tablespoons grated Parmesan cheese
Instructions
- Gather all ingredients.
- Cook and stir ground beef, onion, and garlic in a large skillet over medium heat for 5 minutes; drain fat.
- Mix in diced tomatoes, tomato paste, brown sugar, basil, 1 1/2 teaspoons salt, and oregano. Simmer meat sauce, stirring occasionally, for 30 to 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Lay noodles flat on towels; blot dry.
- Mix together ricotta, 1/2 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a medium bowl.
- Layer 1/3 of the noodles in the bottom of a 9x13-inch baking dish. Cover with 1/2 of the ricotta mixture.
- Cover the ricotta mixture with 1/2 of the mozzarella cheese, and 1/3 of the meat sauce.
- Repeat. Top with remaining noodles and meat sauce. Sprinkle 2 tablespoons Parmesan cheese over the top.
- Bake in the preheated oven for 30 minutes. Let stand for 10 minutes before serving.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 664
- Carbohydrate: 48g
- Fat: 30g
- Fiber: 4g
- Protein: 51g
- Sugar: 14g
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