- 1 pound lean ground beef
- ½ cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (8 ounce) cans tomato sauce
- ½ cup water
- 2 tablespoons sugar
- 1 ½ teaspoons dried basil leaves
- 1 teaspoon Italian seasoning
- 1 ½ teaspoons salt to taste
- ¼ teaspoon ground black pepper
- 2 tablespoons dried parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- ¾ pound mozzarella cheese, shredded
- ¾ cup Parmesan cheese
- Cook ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 teaspoon salt, pepper, and 1 tablespoon parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
- In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F.
- To assemble, spread sauce in the bottom of a baking dish. Arrange 6 noodles lengthwise over sauce. Spread with ricotta cheese mixture. Top with mozzarella cheese and a little parmesan cheese. Repeat layers to finish with mozzarella and Parmesan cheese. Cover with foil.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Recetas de Merci 