Making this lasagna recipe a day ahead and refrigerating overnight allows the spices to meld and gives it exceptional flavor.
INGREDIENT :
1 ½ pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 tablespoons brown sugar
1 tablespoon chopped fresh basil
2 ½ teaspoons salt, divided
1 teaspoon dried oregano
12 dry lasagna noodles
1 pint part-skim ricotta cheese
½ cup grated Parmesan cheese
2 large eggs, beaten
2 tablespoons dried parsley
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
RECIPE DIRECTION :
Gather all ingredients.
Cook and stir ground beef, onion, and garlic in a large skillet over medium heat for 5 minutes; drain fat.
Mix in diced tomatoes, tomato paste, brown sugar, basil, 1 1/2 teaspoons salt, and oregano. Simmer meat sauce, stirring occasionally, for 30 to 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Lay noodles flat on towels; blot dry.
Mix together ricotta, 1/2 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a medium bowl.
Layer 1/3 of the noodles in the bottom of a 9x13-inch baking dish. Cover with 1/2 of the ricotta mixture.
Cover the ricotta mixture with 1/2 of the mozzarella cheese, and 1/3 of the meat sauce.
Repeat. Top with remaining noodles and meat sauce. Sprinkle 2 tablespoons Parmesan cheese over the top.
Bake in the preheated oven for 30 minutes. Let stand for 10 minutes before serving.
