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Categories:
lean ground beef onion garlic tomato sauce mushrooms tomato juice fresh basil Ricotta cheese egg salt pepper noodles Mozzarella cheese Parmesan cheese
Viewed: 38 - Published at: 9 years agoIngredients
- 1/2 lb lean ground beef (optional) or 1/2 lb turkey sausage, with casing removed (optional)
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 (15 ounce) cans tomato sauce
- 2 cups sliced mushrooms (optional)
- 1 cup tomato juice or 1 cup water
- 1/4 cup chopped fresh basil or 1 teaspoon dried basil
- 1 (15 ounce) container ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces mueller's lasagna noodles, uncooked (9-10 noodles)
- 2 cups shredded mozzarella cheese, divided (I always use closer to 4 cups)
- 1 cup grated parmesan cheese, divided
Method
- In large skillet over medium-high heat cook meat, stirring, until lightly browned.
- Add onion and garlic; cook 3 minutes.
- Stir in tomato sauce, mushrooms, tomato juice and basil.
- Bring to a boil; reduce heat and simmer 5 minutes.
- In a small bowl, combine ricotta, egg, salt and pepper.
- Spoon 1-1/2 cups sauce into 13x9x2" baking dish.
- Top with half the uncooked lasagne, all the ricotta mixture, 1 cup mozzarella, 1/2 cup Parmesan cheese, 1-1/2 cups sauce, then remaining lasagne.
- Top with remaining sauce, mozzarella and Parmesan.
- Cover tightly with foil.
- Bake in 350 degree oven for 45 minutes.
- Remove foil and bake 15 minutes longer or until lightly browned.
- Let stand 15 minutes before serving.
- TO USE PREPARED SAUCE: In steps 2 and 3, omit onion, garlic, tomato sauce and basil. Add 1 (30 ounces) jar prepared spaghetti sauce with the mushrooms and tomato juice to browned meat. Complete as directed.
