Lasagna

1 lb lean beef
½ (8 oz) red onion, chopped
1 tablespoon minced garlic
1 tablespoon italian seasoning
1 ½ teaspoon salt
1 (29 oz) can diced tomatoes
2 (6 oz) cans tomato paste
9 lasagna noodles, cooked al dente
2 eggs, beaten
2 tablespoons parsley flakes
1 (15 oz) container ricotta cheese
½ cup shaved parmesan cheese
1 lb mozzarella cheese, shredded
1. Preheat oven to 375 degrees F
2. In a large skillet, brown beef, onion, and garlic, then drain fat
3. Add Italian seasoning, salt, diced tomatoes, tomato paste to beef, continuing cooking until hot
4. Combine eggs, parsley, ricotta, ¼ cup parmesan, and mozzarella cheese
5. Lightly grease a 9×13 casserole dish, layer 3 noodles on the bottom, top with ½ beef mixture & 1/3 cheese mixture
6. Layer 3 more noodles, remaining beef mixture & 1/3 cheese mixture
7. Layer last 3 noodles, top with remaining cheese mixture, and sprinkle ¼ cup parmesan over the top, bake for 30 minutes, then let stand for 10 before serving
 
Makes 12 servings, approx. 350 calories each
 
Posted 10/31/13 in New 2 Me Cooking Challenge October
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