03 July 2011


This recipe has become a tradition the past few years.  On Christmas Eve we get together with our next-door neighbors, and after church enjoy this lasagna and the Artichoke Spinach Lasagna.  Christmas Eve has become one of my favorite times of Christmas...

I also use this tomato sauce recipe as the sauce in my spaghetti.


1 1/2 lbs lean ground beef or turkey
1 onion, chopped
2 cloves of garlic, minced
1 Tbsp chopped fresh basil
1 tsp dried oregano
2 Tbsp brown sugar
1 1/2 tsp salt
3 (14 oz.) cans diced tomatoes
2 (6 oz.) cans tomato paste
2 eggs, beaten
1 pint art-skim ricotta cheese
1/2 cup grated parmesan cheese
2 Tbsp dried parsley
1 tsp salt
1 lb mozzerella cheese
2 Tbsp grated Parmesan cheese
12 dry lasagna noodles (I use the oven-ready kind)

In a skillet over medium heat, brown the meat, onion and garlic.  Drain the fat.  Mix in the basil, oregano, brown sugar, 1 1/2 tsp salt, diced tomatoes and tomato paste.  SImmer for 30 to 45 minutes, stirring occasionally.

Preheat the overn to 375.  If not using oven-ready noodles - cook the noodles and lay on a towel to dry.

In a medium bowl, mix the eggs, ricotta, parmesan cheese, parsley and 1 tsp salt.

Cover the bottom of a 9 X 13 pan with a very thin layer of sauce.  Then layer 1/3 lasagna noodles, then 1/2 of the ricotta mixture, 1/2 of the Parmesan cheese, and 1/3 of the sauce.  Repeat.  Top with remaining noodles and sauce.  Sprinkle additional parmesan cheese over the top.

Bake in preheated oven for 30 - 40 minutes.  Let stand for 10 minutes before serving.

Source: Ayn Laherty

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