- 1 1/2 lbs lean ground beef
- 1 cup onion, minced
- 5 cloves garlic, crushed
- 10 white mushrooms, sliced
- 28oz can crushed tomatoes
- 5oz tomato paste
- 1 tbs white sugar
- 1 1/2 tsp dried basil
- 1 1/2 tsp salt
- 1/4 tsp black pepper, ground
- 6 tbs fresh parsley, chopped
- 9 lasagna noodles
- 500 ml ricotta cheese
- 1 egg
- 3/4 lbs mozzarella cheese, sliced or grated
- 3/4 cup parmesan cheese, grated
- 1 cup red wine
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Preheat oven to 375 degrees F (190 degrees C).
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In a mixing bowl, combine ricotta cheese with egg, 4 tbs parsley, and 1/2 teaspoon salt.
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In a Dutch oven, cook onion, garlic, and ground beef over medium heat until well browned.
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Stir in crushed tomatoes, tomato paste.
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Season with sugar, basil, 1/2 tsp salt, pepper, wine, and 2 tbs parsley.
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Simmer, for about 1 1/2 hours, stirring occasionally.
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Bring a large pot of lightly salted water to a boil.
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Cook lasagna noodles in boiling water for 9 minutes.
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Drain noodles, and rinse with cold water.
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Assemble in 9x13 inch baking dish:
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1 1/2 cups of meat sauce
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3 noodles
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half ricotta mixture
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1/3 mozzarella
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1 1/2 cups meat sauce
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1/3 parmesan
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3 noodles
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1/2 ricotta mixture
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1/3 mozzarella
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1 1/2 cups meat sauce
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1/3 parmesan
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3 noodles
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1/3 mozzarella
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1/3 parmesan
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Cover with foil, make sure the foil does not touch the cheese.
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Bake in preheated oven for 25 minutes.
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Remove foil, and bake an additional 25 minutes.
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Cool for 15 minutes before serving.