Categories: Entrees

Ingredients

• 1 1/2 - 2 lbs ground chuck
• 1 small onion – finely minced
• 2 cloves garlic minced or 3/4 tsp garlic powder
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 Tsp oregano
• 4 T parsley - divided
• 1/2 tsp basil
• 8 oz can tomatoes – mashed or chopped
• 8 oz can tomato paste
• 1/2 cup grated parmesan cheese
• 1 box lasagna noodles
• 3/4 lb thin sliced mozzarella cheese (can use shredded)
• 16 oz ricotta cheese
• 2 eggs
• 1 large jar Ragu with mushrooms (or sauce of your choice)

Directions

1. Cook lasagna noodles as directed on box. Drain and rinse in cold water. Drain and dry on paper towels.

2. Brown ground chuck, onion and garlic in heavy large pot or Dutch oven. Add salt, pepper oregano, 3 T. parsley and basil. When brown, add tomatoes, tomato paste, 1 tomato can of water and Ragu. Simmer 30 -60 minutes. If too tomato tasting, add 1 tsp sugar.

3. Mix 2 eggs and remaining 1 T parsley into ricotta cheese.

4. In a 8 × 2 × 12 (spray first with cooking spray) put a thin

5. layer of sauce

6. layer of noodles

7. layer of mozzarella

8. layer of ricotta mixture

9. 2 T parmesan

10. Repeat ending with sauce and parmesan.

11. Cover with foil and bake 25 minutes at 350. Uncover and bake an additional 25-30 minutes. Let stand 15 minutes before cutting and serving.

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