- 1 pound [454 g] ground beef
- 1 clove garlic
- 1 teaspoon [5 mL] dried parsley flakes
- 1 teaspoon [5 mL] dried whole basil
- 1 [16-ounce / 454-mL] can tomatoes, undrained
- 2 [6-ounce / 170-mL each] cans tomato paste
- 8 ounces [227 g] lasagna noodles
- 2 eggs, beaten
- 2 [12-ounce / 340-mL] ricotta or cottage cheese
- 1/2 teaspoon [2.5 mL] pepper
- 1/2 cup [115 g] grated Parmesan cheese
- 1 pound [454 g] Mozzarella cheese
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- Cook beef until browned, stirring to crumble; drain.
- Add garlic, parsley flakes, basil, tomatoes and tomato paste; simmer for 15 minutes, until thick; reserve.
- Cook lasagna noodles according to package directions;`drain.
- Combine eggs, ricotta cheese, pepper and Parmesan cheese, stirring well.
- Spread about 1/2 cup [125 mL] reserved meat sauce in a greased 13 x 9 x 2-inch [33 x 23 x 5-cm] pan.
- Layer half of noodles, of cheese mixture, of meat sauce and of Mozzarella cheese.
- Repeat layers, sprinkling remaining Mozzarella cheese on top.
- Cover and bake in preheated 350°F [180°C] oven for 30 minutes.
- Let stand for 10 minutes before serving.
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