Beef Lasagna

Beef Lasagna is always a family favorite. It’s also great for a dinner party and goes a long way with a nice side salad and garlic bread.

  • 1 1/2 pounds lean ground beef
  • 1/2 cup onion, chopped fine
  • 2 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 2 6 oz cans tomato paste
  • 2 6 1/2 oz cans tomato sauce
  • 1/2 cup warm water
  • 1 1/2 teaspoons dried basil leaves
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons fresh parsley, chopped
  • 12 lasagna noodles
  • 16 oz ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound fresh mozzarella cheese, shredded (not the bag kind)
  • 3/4 cup Parmesan cheese, shredded
Preheat oven 350
In a large pot like a Dutch oven, cook ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and  warm water. Stir in basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer covered for at least 1 hour, stirring occasionally. In a large bowl mix ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Place 4 uncooked noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Sprinkle with 1/3 of mozzarella cheese.  Spoon 1 1/2 cups meat sauce over mozzarella and repeat. Sprinkle with remaining mozzarella and Parmesan cheese. Cover with nonstick foil and bake for 40 minutes. Uncover, and bake another 15 minutes. Let stand for 15 minutes before serving.

1 Comment (+add yours?)

  1. Liz mcelduff
    Dec 22, 2011 @ 10:58:45

    Looks great! Thanks 🙂


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