Last Minute Red Lasagna
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Category
Main Course
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Cusine
American Italian
What do you need?
How to make?
Ingredients
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can crushed tomatoes
2 cans tomato paste
2 tablespoons white sugar
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
3 tablespoons chopped fresh parsley
12 lasagna noodles, cooked according to package directions
16 ounces ricotta cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
4 cups shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F . Grease a 9x13 inch baking dish. In a medium bowl, mix together the mozzarella cheese, Parmesan cheese, eggs and ricotta cheese. Set aside. Spread 1/4 of the tomato paste in the bottom of the prepared baking dish. Arrange 6 of the lasagna noodles over the tomato paste. Spread 1/2 of the ricotta cheese mixture over the noodles, then top with 1/4 of the crushed tomatoes and 1/4 of the remaining tomato paste. Sprinkle with half of the parsley, oregano, sugar, pepper and onion. Top with another layer of noodles, then spread with remaining ricotta cheese mixture and top with remaining crushed tomatoes and tomato paste. Sprinkle with remaining parsley, oregano, sugar, pepper and onion. Top with remaining noodles and sprinkle with remaining mozzarella cheese. In a large skillet over medium heat, cook ground beef until evenly browned; drain off excess fat if necessary. Add garlic to beef; cook for an additional minute or two before stirring in crushed tomatoes and tomato paste; simmer for 10 minutes.
