Beef and Cheese Italian Lasagna
Serving Size / Yield
- 1 cup chopped onion
- 3 lbs ground beef
- 1 pkg. dry French onion soup mix
- 1 tbs dried basil, minced
- 2 cups Italian Sauce
- 3 cans diced tomatoes
- 4 cups ricotta cheese
- 7 ounces grated mozzarella
- 12 uncooked lasagna noodles
Heat the oven to 400
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce and half off the soup mix.
Layer half the beef mixture 3 lasagna noodles in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with both cheeses. Cover the baking dish
Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
Heat the broiler. Boil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
Garnish with minced basil.