Ingredients:
8 lasagna noodles
1 onion
2 heaping Tbsp diced garlic
1 Tbsp butter
1 lb. ground beef
1 tsp fresh ground pepper
2 15-oz. cans diced tomatoes
1 6-oz. can tomato paste
2 8-oz. cans tomato sauce
2 Tbsp Italian seasoning
1 tsp kosher salt
1 cup ricotta cheese
1 cup shredded mozzarella cheese (divided in half)
1/3-1/2 cup milk
1/2 cup Parmesan cheese |
Instructions:
1. Preheat oven to 350º.
2. Cook lasagna noodles in a large pot. Be careful not to break them.
3. Sweat onion and garlic with butter in a 3-quart pot.
4. When onion is transparent and most of the juice is gone, add ground beef and pepper. Mix thoroughly.
5. When beef is done, add diced tomatoes, tomato paste, tomato sauce, Italian seasoning, and kosher salt. Heat thoroughly. (It doesn't have to boil.)
6. Spread about 1 cup of the mixture on the bottom of a 13x9" casserole dish, covering the bottom.
7. In a bowl, combine 2 cups beef sauce mixture, ricotta cheese, half the shredded mozzarella, and milk. Mix thoroughly.
8. Spread about 1/2 cup of the mixture evenly across each lasagna noodle, and roll the noodles (they will be thick). Place rolled noodles seam-side down in the casserole dish.
9. Surround noodle rolls with any remaining cheese mixture, and top with the remaining beef sauce.
10. Bake 30-35 minutes at 350º, uncovered.
11. Top with Parmesan and the remaining mozzarella cheese.
12. Return to oven 5-10 minutes, or until cheese melts. |