1-1/4
pounds ground beef
1
medium onion, minced
1
garlic clove, minced
1
jar (48 ounces) spaghetti sauce
2
cups (15 ounces) Sargento Whole Milk Ricotta Cheese
1/4
cup (1 ounce) Sargento Fancy Shredded or Grated Parmesan Cheese
2
tablespoons chopped fresh parsley
Salt and dried oregano to taste
2
Eggs
1
pound lasagna noodles, cooked and drained
6
cups (24 ounces) Sargento ChefStyle Mozzarella Shredded Cheese
2
cups croutons, optional
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In a large skillet, cook beef, onion and garlic until meat is no longer pink; drain. Stir in the spaghetti sauce and heat.
In a medium bowl, combine Ricotta cheese, Parmesan cheese, parsley, salt, oregano and eggs. Spread a thin layer of meat sauce in a 13-inch x 9-inch x 2-inch pan. Layer one-third of lasagna noodles, 1/3 of the cheese mixture, 1/3 of the meat sauce and 1/3 of the Mozzarella cheese. Repeat layering two times.
Bake at 350° for 45 minutes. Let lasagna stand for 15 minutes before serving.
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