american lasagna

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Filed Under: beef, pasta

Servs: 8   Prep:   Cook:

"Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor."

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  • add   1 (29 ounce) can diced tomatoes
  • add   12 dry lasagna noodles
  • add   1 1/2 teaspoons salt
  • add   1 pound mozzarella cheese, shredded
  • add   1 pint part-skim ricotta cheese
  • add   2 (6 ounce) cans tomato paste
  • add   2 tablespoons brown sugar
  • add   2 tablespoons grated Parmesan cheese
  • add   1/2 cup grated Parmesan cheese
  • add   1 1/2 pounds lean ground beef
  • add   2 cloves garlic, minced
  • add   2 eggs, beaten
  • add   1 tablespoon chopped fresh basil
  • add   1 teaspoon salt
  • add   2 tablespoons dried parsley
  • add   1 teaspoon dried oregano
  • add   1 onion, chopped


  1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
  2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
  3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
  4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
  5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

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