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Classic Lasagna




Source of Recipe


Southern Living, MAY 2006






List of Ingredients



• 2 medium onions, chopped
  
• 2 tablespoons olive oil, divided
  
• 4 garlic cloves, minced
  
• 1 pound lean ground beef
  
• 1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes
  
• 2 (6-oz.) cans tomato paste
  
• 1 (8-oz.) can basil, garlic, and oregano tomato sauce
  
• 1 bay leaf
  
• 1 teaspoon Italian seasoning
  
• 1 1/4 teaspoons salt, divided
  
• 3/4 teaspoon pepper, divided
  
• 12 lasagna noodles, uncooked
  
• 8 cups boiling water
  
• 1 (16-oz.) container ricotta cheese
  
• 2 large eggs, lightly beaten
  
• 1/4 cup grated Parmesan cheese
  
• 2 (6-oz.) packages part-skim mozzarella cheese slices
  
• Garnish: chopped fresh parsley
  






Instructions



1. Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.
   
2. Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes.
   
3. Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.
   
4. Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.
   
5. Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.
   






Final Comments


Makes 8 to 10 servings