Here is a simple, traditional and tasty lasagna recipe! Left overs are even better than the first day served! If you want to spice it up, I recommend adding spicy italian sausage to the beef, and chopped sauteed white onion (1/2 cup) and green peppers (1/4 cup) to the sauce.
- 9 lasagna pieces
- 1 lb ground beef
- 2 bottles of traditional spaghetti sauce
- 1 tsp of white sugar
- 1 tbsp of Italian seasoning
- 16 oz whole milk ricotta cheese
- 4 cups of shredded mozzarella cheese
- 1/2 cup of grated parmesan cheese
- 1 egg
- 3 garlic cloves (finely chopped)
- Dash of salt and black pepper
- Additional parmesan cheese, italian season and bread crumbs (Optional garnish)
Cook lasagna pasta according to box instructions (Usually 8-9 minutes in large boiling pot of water uncovered).
Brown ground beef in a pan and drain.
Add spaghetti sauce, white sugar, 1/2 tbsp italian seasoning, and dash of salt and pepper to ground beef. Stir, cover and let simmer for 5 minutes.
In a large bowl beat egg, add ricotta cheese, 1/2 teaspoon italian seasoning and dash of salt and pepper, mix. Add chopped garlic, parmesan cheese, 2 cups mozzarella cheese and dash of salt and pepper. Mix well.
In a 14x9 greased baking pan, spread 1/2 cup of sauce on bottom of pan (this should lightly coat the bottom). Place 3 lasagna pieces lengthwise in pan (they may slightly overlap). Dollop half of the cheese mixture on top of noodles and evenly spread. Pour about 3/4-1 cup of sauce on top of the cheese mixture and evenly spread. Repeat this layering process one more time. Top the last layer of sauce with the remaining 2 cups of mozzarella cheese. Sprinkle with bread crumbs, italian seasoning and grated parmesan cheese (Optional).
Cover with foil and bake at 375 degree F for 20 minutes. Remove foil and bake for an additional 10 minutes. Let cool and serve.