Lasagna
- 8 ounces lasagna noodles
- 2 tablespoons salt for cooking water
- 1 tablespoon olive oil
- 16 ounces low fat ricotta cheese
- 8 ounces sliced Mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 pound ground chuck or round
- 1 large can (28 ounces) tomatoes
- 1 can (6 ounces) tomato paste
- 2 teaspoons salt
- pinch cayenne petter
- 1 teaspoon sugar
- 1/4 teaspoon dried basil
- 1 bay leaf
- 2 cups water
- Start sauce about 30 to 45 minutes in advance. Saute onion and garlic in olive oil until onions are soft; ass ground beef and brown. Pour off excess fat. Add remaining ingredients; stir well. Simmer slowly, uncoverd, for 1 hour.
- Cook noodles in boiling water with 2 tablespoons of salt for about 25 munutes, or until tender, stirring frequently to prevent sticking. Drain; ass 1 tablespoon olive oil. Arrange noodles in a shallow 2 1/2-quart baking dish. Make 3 layers of each noodles, ricotta cheese, Mozzarella cheese, meat sauce, and Parmesan cheese. Bake, uncovered, at 325 degrees for 45 minutes. Serves 6.
lasagna noodles, salt, olive oil, ricotta cheese, mozzarella cheese, parmesan cheese, onion, garlic, olive oil, ground chuck, tomatoes, tomato paste, salt, cayenne petter, sugar, dried basil, bay leaf, water
Taken from www.epicurious.com/recipes/member/views/lasagna-50077035 (may not work)