Ingredients
Scale
- 1lb ground beef
- 1 small purple onion chopped fine or a large shallot
- 3 cloves garlic, minced
- 1 can tomato paste
- 1– 15 oz can tomato sauce
- 1– 15 oz can diced tomato
- 1 1/2 cup chicken or veggie broth
- 3 tsp Italian seasoning
- 1 tsp garlic & herb (I use McCormick)
- 1/4 tsp red pepper
- 1 1/2 tsp honey or granulated sugar
- salt and pepper to taste (I use about 1/2 tsp of each)
- 15 oz ricotta cheese
- 1 egg
- 1 package of oven ready lasagna noodles or prepared noodles
- 3/4 –1 lbs. shredded mozzarella cheese ( I use about 3/4 of a pound)
- Parmesan cheese
Instructions
- In a large stock pot brown ground beef, chopped onions, and minced garlic. If your beef is fatty drain the grease.
- Next add tomato paste, tomato sauce, diced tomatoes, broth, Italian seasoning, garlic and herb sugar, red pepper, salt and pepper.
- Cover and simmer for 20 minutes.
- While the sauce is simmering beat an egg in a medium bowl.
- Then add ricotta cheese and add a sprinkle in about 1 tsp of Italian seasonings, then mix well.
- Now you are ready to put your lasagna together!
- Place a small amount of sauce (so the lasagna noodles do not touch the bottom of the pan) in a greased 9 x 13 casserole dish. Spread layers of noodles, ricotta cheese, sauce, and mozzarella cheese for 3 layers.
- Next, add the last layer of noodles ( creating layer 4) and then pour the remaining sauce over the top
- Sprinkle the top of the lasagna with mozzarella cheese, Parmesan cheese, and oregano.
- Bake at 375 degrees for 30 minutes covered with foil. Then remove foil for an additional 10-15 minutes.