Kovac Lasagna

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Lasagna
Contributed by	Kovac
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Ingredients

• 510 g lean ground beef
• 3/4 onion, chopped
• 1-1/2 cloves garlic, minced
• 2-1/4 teaspoons chopped fresh basil
• 3/4 teaspoon dried oregano
• 1 tablespoon and 1-1/2 teaspoons brown sugar
• 1 teaspoon salt
• 3/4 (29 ounce) can diced tomatoes
• 1-1/2 (6 ounce) cans tomato paste
• 9 dry lasagna noodles
• 1-1/2 eggs, beaten
• 1-1/2 cups part-skim ricotta cheese
• 1/4 cup and 2 tablespoons grated Parmesan cheese
• 1 tablespoon and 1-1/2 teaspoons dried parsley
• 3/4 teaspoon salt
• 3/4 pound mozzarella cheese, shredded
• 1 tablespoon and 1-1/2 teaspoons grated Parmesan cheese

Preparation

1. In a skillet over medium heat, brown ground beef, onion and garlic.
2. Drain fat, mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste.
3. Simmer for 30 to 45 minutes, stirring occasionally.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain.
6. Lay noodles flat on towels, and blot dry.
7. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
8. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish.
9. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

I prefer to make this the night before serving, but if you don’t want to wait that long you should at least let it stand for 30 minutes