Ingredients:
1 lb ground beef
26 ounces tomato sauce ( Tomato & Basil Healthy Choice or homemade)
6 ounces tomato paste
1 cup water
15 ounces ricotta cheese
2 tablespoons chives
1 eggs
8 ounces lasagna noodles
4 cups shredded whole milk mozzarella
4 tablespoons grated parmesan cheese
Directions:
Brown ground beef in a dab of olive oil. Season with salt, pepper, oregano, rosemary, garlic salt, and Old Bay. Drain.
Add sauce, tomato paste, and water to ground beef. Cover and simmer for 15 minute.
Mix ricotta cheese, egg, and chives with a rubber spatula.
In the bottom of a 13×9 lasagna pan (can be a disposable one), put about 1 cup of sauce mixture to cover the bottom.
Layer uncooked lasagna noodles.
Spread 1/2 ricotta cheese mixture.
Spread 2 cups of mozzarella cheese.
Spread 1/2 sauce mixture to cover all the cheese.
Layer uncooked lasagna noodles.
Spread 1/2 ricotta cheese mixture.
Spread 2 cups of mozzarella cheese.
Spread 1/2 sauce mixture to cover all the cheese.
Sprinkle parmesean cheese on top.
Cover with aluminum foil and refrigerate for 24 hours.
When ready to bake, pre-heat oven to 350 degrees. Cook for 1 hour, uncovered.
Allow to cool for 15 minutes before serving.
Enjoy with a red wine, good salad, and garlic bread.
Servings: 12
Time preparation: 30 min.
Time total: 105 min.