Creamy Baked American-Style Lasagna

“This is by far the quickest and easiest, but there is no skimping on taste! Making this creamy baked American-style lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor.”

Prep: 30 m Cook: 1 h 15 m Ready In 1�h�55�m

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To make this Creamy Baked American-Style Lasagna, You’ll need the following Ingredients:

Ingredients:

1 1/2 pounds lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 tablespoon chopped fresh basil

1 teaspoon dried oregano

2 tablespoons brown sugar

1 1/2 teaspoons salt

1 (29 ounces) can diced tomatoes

2 (6 ounce) cans tomato paste

12 dry lasagna noodles

2 eggs, beaten

1-pint part-skim ricotta cheese

1/2 cup grated Parmesan cheese

2 tablespoons dried parsley

1 teaspoon salt

1 pound mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

Directions:

1. 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.

2. 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.

3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

4. 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.

5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

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