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