American Lasagna
ingredients
12 dry lasagna noodles
2 eggs, beaten
2 tablespoons dried parsley
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 pound mozzarella cheese, shredded
1 1/2 pounds lean ground beef
2 tablespoons grated Parmesan cheese
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 tablespoon chopped fresh basil
2 tablespoons brown sugar
1 1/2 teaspoons salt
2 (6 ounce) cans tomato paste
1 (29 ounce) can diced tomatoes
preparation
Firstly, In a skillet over medium heat, brown ground beef, garlic and onion ; drain fat. Mix in basil, oregano,1 1/2 teaspoons salt, brown sugar, diced tomatoes and tomato paste. Simmer for thirty to forty-five minutes, stirring from time to time.
Secondly, Preheat oven to 375 degrees F (190 degrees C).After that Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or till al dente; drain. Lay noodles flat on towels, and blot dry.
Thirdly, In a medium bowl, mix together eggs, ricotta, parsley, Parmesan cheese and 1 teaspoon salt.
Fourthly, Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, and 1/3 of the sauce and 1/2 of the mozzarella cheese. Repeat. Top with left noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Fifthly, Bake in the preheated oven 30 mins. Let stand 10 mins before serving.
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