8 servingsPrep 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