When my husband and I first got married I was no pro in the kitchen. I was desperate to find a recipe that would impress my husband but be easy enough for a beginner cook. It can be frightening to make something new, using techniques you've never used before, and hope that it turns out right. Well, this lasagna was one of the first REAL meals I ever made after being married. Over the years I have tweaked the recipe slightly and I am very proud to introduce you to my go-to comfort lasagna that the whole family will eat!
*Recipe altered from Better Homes & Gardens
1 lb ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon dried Italian seasoning, crushed
1/4 teaspoon black pepper
6-8 dried lasagna noodles
1 beaten egg
1 (15 ounce) container ricotta cheese (go low fat if you wish)
1/4 cup grated Parmesan cheese (plus extra for topping)
6 ounces shredded mozzarella cheese
For the sauce, in a large saucepan cook beef, onion and garlic until meat is brown. Drain. Preheat oven to 375 degrees F.
Stir in undrained tomatoes, tomato sauce, tomato paste, Italian seasoning and pepper. Bring to a boiling, reduce heat and simmer, covered, for 15 minutes, stirring occasionally. Meanwhile, cook noodles for 10-12 minutes or until tender but still firm. Drain noodles, rinse with cold water, drain well, and set aside.
For filling, combine the egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
Spread about 1/2 cup of the sauce over the bottom of a 2 quart baking dish. Rectangular or square works best, but I went oval!
Layer half of the cooked noodles in the bottom of the dish, trimming and overlapping as necessary to fit.
Spread with half of the filling.
Top with half of the remaining sauce and half of the mozzarella cheese.
Repeat the layers using the remaining ingredients. Top with additional Parmesan cheese if desired. I desired it!
Bake in a 375 degree oven for 30 to 35 minutes or until heated through. You may need to place a baking sheet under it to avoid spills on the bottom of the oven. Cool 10 minutes before serving.