American Lasagna

admin 24/04/20 Recipes


8 servings

Prep Time


Cook Time



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 ounce) 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


In a skillet over medium heat, brown ground beef, onion and garlic; 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.

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.

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

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 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.

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


Calories: 664 kcal

Carbohydrates: 48.3 g

Cholesterol: 175 mg

Fat: 29.5 g

Fiber: 4.2 g

Protein: 50.9 g

Sodium: 1900 mg

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