Who doesn’t love lasagna? This recipe is so different than the traditional Italian, but it’s just as delicious. The American Lasagna recipe includes ground beef and macaroni noodles for a hearty meal that will fill hungry bellies.
prep: 30 mins cook: 1 hr 15 mins additional: 10 mins total: 1 hr 55 mins Servings: 8 Yield: 8 servings
12 dry lasagna noodles
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese
1 pound mozzarella cheese, shredded
1 teaspoon salt
1 onion, chopped
1 ½ pounds lean ground beef
1 (29 ounce) can diced tomatoes
1 teaspoon dried oregano
1 pint part-skim ricotta cheese
2 tablespoons brown sugar
2 cloves garlic, minced
2 tablespoons dried parsley
2 (6 ounce) cans tomato paste
1 ½ teaspoons salt
½ cup grated Parmesan cheese
2 eggs, beaten
In a skillet over medium heat, brown ground beef, onion and garlic for 5 minutes; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9×13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
Per Serving: 664 calories; protein 50.9g; carbohydrates 48.3g; fat 29.5g; cholesterol 168.4mg; sodium 1899.7mg.