We had this wonderful lasagna on New Year’s Day, along with a fresh salad and that wonderful Chocolate Dump it Cake. This was a great and very filling meal, that I only usually make on special occasions. A lovely way to start the New Year.
1 lb lean ground beef or turkey(browned, I like to saute 1/2 onion and 1 clove garlic and then add beef )
1 Jar spaghetti sauce (Classico Spicy Tomato and Pesto, Traditional Ragu)
1 can tomato sauce
2 tsp dried basil or Italian seasoning
15 oz Ricotta
1 tsp pepper
1 cup parmesan cheese
2 cup part skim mozzarella cheese
8 whole wheat lasagna noodles (Ronzoni Healthy Harvest)
Preheat oven 350*.
Combine beef, basil, spaghetti sauce, tomato sauce. Simmer for as long as you like, I usually do 30-45 min depending on how much time I have.
Combine ricotta, egg, pepper and ½ the parmesan cheese until thoroughly mixed.
Grease casserole dish.
In the prepared casserole dish layer 1 cup (or more if needed) sauce, add 4 noodles, more sauce, top with the cheese mixture. Repeat sequence one more time. Top with mozzarella cheese and the rest of the parmesan. The key is to make sure there is enough sauce covering the noodles complete so they cook all the way through.
Cover with foil and place in the oven for 45-60min. Remove foil the last 10 min of cooking. If the cheese does not brown broil (keeping a very watchful eye on it.)