Classic Lasagna

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This hearty, far from vegetarian lasagna, is full of layered goodness.

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Ingredients

  • 1 lb. ground beef
  • ¾ C. chopped onions
  • 2 Tbs. olive oil
  • 1 can (28 oz.) Italian tomatoes
  • 2 cans (6 oz. each) tomato paste
  • 2 C. water
  • 4 Tbs. chopped parsley
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • ½ tsp. pepper
  • ½ tsp. oregano
  • 8 oz. lasagna noodles
  • 1 lb. cottage or ricotta cheese
  • 8 oz. mozzarella cheese, shredded
  • 1 C. grated Parmesan cheese
  • 3 hard boiled eggs, sliced
  • 2 C. thinly sliced zucchini

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Directions

In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (with juice), tomato paste, water, parsley, salt, garlic powder, pepper, and oregano, and simmer uncovered about 30 minutes. Meanwhile, cook lasagna noodles as directed. In 9x13 inch baking pan, spread about 1 C. of sauce. Then alternate layers of noodles, sauce, cottage or ricotta cheese, mozzarella, Parmesan, hard boiled eggs, and zucchini, ending with sauce, mozzarella, and Parmesan. Bake at 350 degrees F. for 40 to 50 minutes, or until lightly browned and bubbling.

Serves 6 to 8.

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