American Lasagna

How to Make American Lasagna | Allrecipes.com

• Prep: 30 Mins
• Cook: 1 hr 15 mins
• Additional: 10 mins
• Total: 1 hr 55 mins
• Servings: 8
• Yield: 8 servings

Ingredients

• 1 ½ 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 ½ 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
• ½ cup grated Parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

• Step 1: In a skillet over medium heat, brown ground beef, onion and garlic for 5 minutes; 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.
• Step 2: 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.
• Step 3: In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
• Step 4: 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.
• Step 5: Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Cook's Notes: 

• If lasagna has been refrigerated, bake for 45 minutes.

Editor's Note: 

• The Video Team found that covering the lasagna with aluminum foil and baking for 1 hour, then removing the foil and and baking for an additional 20 minutes produced the best result.

Tip: 

• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.