Categories: Casserole, Ground Beef, Lasagna, Main Dish

Ingredients

• 1 1/2 lbs lean ground beef
• 1 onion, chopped
• 2 stalks celery, chopped
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1 (28 ounce) can diced tomatoes with juice
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 2 cups part-skim ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 lb shredded mozzarella cheese
• 4 tablespoons grated parmesan cheese

Directions

1. In a large skillet over medium heat, brown the ground beef, onion, celery, red pepper, and garlic; drain off fat.

2. Add/mix in basil, oregano, thyme, 1 ½ teaspoons salt, diced tomatoes, and tomato paste; simmer for 30-45 minutes, stirring occasionally.

3. Preheat oven to 375°.

4. Bring a big pot of salted water to a boil; add in lasagna noodles, and cook for 9 minutes, or until al dente; drain.

5. Lay noodles, flat on towels, and blot dry.

6. In a bowl, mix the eggs, ricotta, 2 tablespoons parmesan cheese, parsley, and 1 teaspoon salt; set aside.

7. Oil the bottom and sides of a 13 × 9 inch baking dish.

8. Layer 1/3 of the lasagna noodles in the bottom of the pan; cover the noodles with half of the mozzarella cheese, and 1/3 of the sauce; repeat.

9. Top with remaining noodles and sauce.

10. Sprinkle the remaining Parmesan over the top.

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