Ingredients

  • Marinara sauce
  • 1 lb. ground beef browned and drained
  • 28 ounces canned tomatoes chopped
  • 6 ounces tomato paste
  • 15 ounces tomato sauce
  • 3 cloves garlic chopped
  • 1 tablespoon dried oregano
  • 1 Bay leaf
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 9 lasagna noodles cooked al dente
  • 2 tablespoons salt
  • 2 tablespoons olive oil
  • 15 ounces ricotta cheese
  • 2 cheese, mozzarella Frigo "balls", grate
  • ½ cup cheese, parmesan Regiano grate w/ small holes
  • 2 eggs
  • Optional
  • 9 ounces frozen spinach unthawed & squeezed
  • 1 zucchini shredded

Directions

1. Marinara Sauce: Brown beef in large pot, make sure beef is in small bits. Drain off fat. Add remaining ingredients. Cook, uncovered, on low heat for 1 hour. Stir occasionally to prevent scorching. Taste and adjust seasoning. If too tart, add more salt.
2. Cook lasagna noodles in a large pot of boiling, salted and oiled, water until al dente (soft but still a bit chewy).
3. Combine ricotta, mozzarella, and parmesan cheeses with eggs.
4. Squeeze dry vegetables, if using.
5. Assemble: Preheat oven to 375*F/GM 5/190*C. Coat bottom of large baking dish with marinara sauce. Place noodles to cover bottom. Add one third of cheese mixture in a layer on top of noodles. Add one third of vegetables, if using. Ladle more sauce, just enough to cover, not soak. Repeat layering with noodles, cheese, vegetables and sauce two more times. I usually make cheese balls for the top layer. Add enough sauce at the end so noodles are completely covered.
6. Bake in oven for 25 minutes until sauce is bubbling at sides. Remove from heat and let rest for 10 minutes. Slice and serve.

Notes
Serving Ideas:Original serves 8.


Categories
Vegetarian Main coursePastaBeef, main course
Keywords
Vegetarian Main coursePastaBeef, main course
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