Tomato-Rich Lasagna


  • 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
  1. 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.
  2. 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.
  3. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  4. Preheat oven to 375 degrees F.
  5. 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.
  6. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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