Ingredients for American Lasagna
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 12 uncooked lasagna noodles (or 1 box no-boil lasagna noodles)
- 2 large eggs
- 1 (15 ounce) container part-skim ricotta cheese
- 1 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 16 ounces shredded mozzarella cheese
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How to Make American Lasagna
- In a large skillet, brown 1 lb ground beef, 1 medium chopped onion, and 2 minced garlic cloves over medium-high heat. Drain excess grease.
- Stir in 1 tbsp dried basil, 1 tbsp dried oregano, 1 tbsp brown sugar, 1 1/2 tsp salt, 28 oz can crushed tomatoes, and 6 oz can tomato paste.
- Bring to a simmer and cook for 30-40 minutes, stirring occasionally, until the sauce has thickened.
- Preheat oven to 375°F (190°C).
- If using regular lasagna noodles, bring a large pot of salted water to a boil. Add lasagna noodles and cook for 5-8 minutes, or until al dente. Drain and set aside. (If using no-boil noodles, skip this step.)
- In a medium bowl, whisk together 2 large eggs, 15 oz ricotta cheese, 3/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, and 1/2 tsp salt.
- Spread 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish.
- Spread 1/2 of the ricotta mixture evenly over the noodles.
- Top with 1/2 of the mozzarella cheese and 1/3 of the meat sauce.
- Repeat layers: noodles, ricotta mixture, mozzarella, and sauce.
- Top with remaining noodles and sauce.
- Sprinkle with the remaining 1/4 cup of Parmesan cheese.
- Bake for 30-35 minutes, or until bubbly and golden brown.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
73g
Fat
104g
Carbs
10g
