Preheat oven to 375 degrees. Brown the ground beef and onion in a
frying pan, and then stir in the pasta sauce. Season it to taste.
In a bowl, combine the 2 eggs, the 2 containers of ricotta, 2 cups of
mozzarella and 3/4 cup of Parmesan.
In a 9 x 13 baking dish spread and arrange the following layers.
Cover tightly with foil and bake for one hour. Remove foil and sprinkle
with a bit more mozzarella and Parmesan cheeses. Bake uncovered ten
more minutes. Let stand fifteen minutes before serving. Serves twelve.
1. 1/4 of the pasta sauce
2. 4 uncooked lasagna noodles
3. 1/4 of the pasta sauce
4. Half of the ricotta cheese mixture
5. 4 uncooked lasagna noodles
6. 1/4 of the pasta sauce
7. Half of the ricotta cheese mixture
8. 4 remaining lasagna noodles
9. Remaining 1/4 of the pasta sauce
1 pound of lean ground beef (or hot Italian sausage)
2 (26-ounce) jars of your favorite Ragu pasta sauce
(we use Tomato, Garlic and Onion flavor)
1 small onion, diced
2 (15-ounce) containers of ricotta cheese
2 cups, plus some, of shredded mozzarella cheese
3/4 cup, plus some, of grated Parmesan cheese
Garlic powder and oregano to taste
Salt and pepper to taste
12 regular lasagna noodles, uncooked
|Some assembly required,
but worth it every time.
|The Main Courses Chef presents ...
at The Fatted Café