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Tuesday, May 10, 2016

Amazing Lasagna

Sooooo delicious!
 
1 1/2pound lean ground beef
1 tablespoon onion powder
1 tablespoon garlic powder
1 (28 ounce) can ragu (garlic and herb0
2 (8 ounce) cans tomato sauce
½ cup water
2 tablespoons sugar
1½ t dried basil leaves
1 tablespoon salt
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles (regular or no cook. I usually use no cook noodles.)
16 ounces (2 cups) ricotta cheese
1 egg
½ teaspoon salt
¾ pound mozzarella cheese, shredded
¾ cup grated Parmesan cheese

In a large Dutch oven cook ground beef, onion powder, and garlic powder over medium heat until cooked through and browned.
Add the Ragu, tomato sauce, and water, and stir.
Next add sugar, basil, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
Simmer, covered, for 1½ hours, stirring occasionally.
Cook lasagna noodles according to package, drain and let cool.
In a medium sized bowl, combine ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
Preheat oven to 375°F.
To assemble:
Spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish.
Arrange a single layer of noodles over meat sauce.
Spread with one half of the ricotta cheese mixture.
Top with a third of mozzarella cheese.
Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil and bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 25 minutes.
Cool for about 10 minutes before serving.