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1
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lb
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ground beef chuck
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1
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onion (medium, 1/2 cup), chopped
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1
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garlic clove, minced
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1
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can
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tomato paste (6 oz.), Muir Glen Organic recommended
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1 1/2
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cups
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water
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2
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tsp
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salt
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1
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tsp
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dried oregano, crumbled in fingers
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1/4
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tsp
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pepper
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1/2
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lb
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lasagna noodles, cooked per package, about 9 noodles (Barilla brand works well)
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1
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container
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ricotta cheese (15 oz, regular or low-fat)
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3/4
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lb
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mozzarella cheese slices (about 12 slices, 1/8" thick)
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1/4
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cup
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Parmesan cheese
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|
|
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1
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Preheat oven to 375°.
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2
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Brown ground beef in a large skillet over medium-high heat, breaking up with the side of a spoon until no trace of pink remains. Remove to a small bowl with a slotted spoon and set aside.
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3
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In fat remaining in skillet, cook onion and garlic over medium heat, stirring, until softened. Return reserved meat to skillet. Stir in tomato paste, water, salt, oregano, and pepper. Cover and simmer 30 minutes.
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4
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Spread 1/3 cup of the meat sauce on the bottom of a 12 x 8" baking dish. Reserve the 2nd 1/3 cup of meat sauce for the top. Layer noodles, 1/2 of the remaining meat sauce, 1/2 ricotta cheese, and 1/2 mozzarella cheese. Repeat layers. Top with 3 remaining noodles, then spread remaining 1/3 cup of meat sauce over top and then sprinkle with Parmesan cheese.
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5
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Bake, covered with foil, for 30 minutes. Remove foil and bake for 5-10 minutes longer. Remove from oven. Using a paper towel, blot grease that has pooled on top. Cool slightly and cut into 9 rectangles to serve.
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