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Baked Lasagne

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  Olive oil 2 Tablespoon (Progresso)
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), crushed
  Ground beef 1 1⁄2 Pound
  Canned crushed tomatoes 56 Ounce (2 Cans, 28 Ounces Each Progresso)
  Canned tomato paste 6 Ounce (1 Can Progresso)
  Water 1⁄2 Cup (8 tbs)
  Oregano leaves 5 Teaspoon, crushed
  Salt 3 Teaspoon, divided
  Ground black pepper 1⁄4 Teaspoon, divided
  Eggs 3
  Ricotta cheese 30 Ounce (2 Containers, 15 Ounces Each)
  Lasagna 16 Ounce (1 Package)
  Mozzarella cheese 1 Pound, sliced
  Grated parmesan cheese 6 Tablespoon, divided (Progresso)

In a large skillet heat olive oil until hot.
Add onion and garlic.
Saute until tender, about 5 minutes.
Add beef.
Cook and stir until brown, about 5 minutes.
Pour off excess fat.
Stir in crushed tomatoes, tomato paste, water, oregano, 2 teaspoons of the salt and % teaspoon of the black pepper.
Bring to a boil.
Reduce heat and simmer, uncovered, until thickened, 15 to 20 minutes, stirring frequently.
Preheat oven to 350° F.
In a medium bowl lightly beat eggs.
Mix in ricotta cheese, remaining 1 teaspoon salt and 1/8 teaspoon black pepper.
Cook lasagne according to package directions until just tender; drain.
In a 13-x 9-x 2-inch baking pan spoon about one-quarter of the sauce (2 cups).
Cover with one-third of the lasagne, one-half of the ricotta mixture and one-third of the mozzarella.
Sprinkle with 2 tablespoons of the Parmesan cheese; repeal.
Cover with a final layer of lasagne and a thin coating of the sauce.
Cover and bake until hot and bubbly, about 1 hour.
Uncover; top with remaining mozzarella and 2 tablespoons Parmesan cheese.
Bake, uncovered, until cheese is melted, about 5 minutes.
Remove from oven and let stand 10 minutes before serving.

Recipe Summary

Main Dish

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Baked Lasagne Recipe