|Ground beef||1⁄2 Pound|
|Onion||1 Medium, chopped fine|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||3 Teaspoon|
|Canned tomatoes||16 Ounce (1 Can)|
|Tomato paste||1⁄2 Can (5 oz)|
|Chopped basil||1 Tablespoon|
|Lasagna||16 Ounce (1 Package)|
|Ricotta cheese||1 Pound|
|Mozzarella cheese||1 Pound, sliced|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Brown the ground beef, onion and garlic in olive oil in a large frypan.
Press the tomatoes through a strainer and add to ground beef mixture.
Add the tomato paste, sugar, basil, salt, pepper and 1 cup water and mix well.
Simmer for 30 minutes.
Cook the lasagna in 4 quarts of rapidly boiling, salted water for 10 to 12 minutes or until tender.
Drain, rinse in cold water and drain again.
Layer the ground beef sauce, noodles, ricotta cheese, mozzarella cheese and Parmesan cheese in a large casserole until all ingredients are used, ending with Parmesan cheese.
Bake at 375 degrees for 30 minutes.