Ingredients:
1 lb lasagna noodles, cooked
2 (16 ounce) jars meatless sauce
1 lb ricotta cheese
1/2 cup grated parmesan cheese
1 lb mozzarella cheese, sliced thin
3/4 cup chopped onions
2 garlic cloves, chopped or minced
2 teaspoons salt
2 eggs, beaten
2 lbs ground beef
2 teaspoons italian seasoning
Directions:
Cook lasagna noodles according to package directions or until tender but still firm.
Drain, keep warm.
Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done.
Add sauce, salt, and Italian seasoning and mix well.
Simmer on low heat 12-15 minutes .
In a separate bowl, combine eggs and ricotta cheese.
Grease a 9″ x 12″ or larger, baking pan.
Arrange a first layer of noodles so the ends hang over the sides of the pan.
(The ends will be laid back-over the top for the final layer).
Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese.
Add a second alternating layer of pasta, the meat sauce and cheese mixture.
Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce.
Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes , or till cheese is bubbly.
Allow to set for 5-10 minutes before cutting.
This Lasagna recipe can be modified to suit individual preferences. I have also made it using Italian sausage instead of beef, and I have added a can of chopped tomatoes to the sauce mixture with good results. Sometimes I mix in shredded parmesan cheese to the ricotta for an extra boost :).
Servings: 15
Time preparation: 5 min.
Time total: 75 min.