Recipe Wednesday- Homemade Lasagna

Mom's Lasagna

from

My Kitchen Cafe

1 package oven-ready lasagna noodles

1 to 1 ½ pounds ground beef

1 cup chopped onion

1 28-ounce can tomatoes (undrained)

2 6-ounce cans tomato paste

2 teaspoons sugar

2 ½ teaspoons dried basil

¼ teaspoon pepper

1 container (15 ounce) ricotta cheese

1 egg, beaten

1 tablespoon parsley flakes

1/2 teaspoon salt

¾ cup grated parmesan cheese

4 cups shredded mozzarella cheese

Cook ground beef and onion, drain. Stir in tomatoes (undrained), tomato paste, sugar, 2 teaspoons of the basil and pepper. Bring to boil then reduce heat and simmer uncovered for 20-30 minutes. In a small bowl blend ricotta, egg, parsley, parmesan cheese and ½ teaspoon salt. Put a layer of noodles in a 9 X 13 pan, a layer of meat sauce, layer of ricotta mixture and a layer of the cheese then repeat all the layers two more times. Cover with foil. Bake at 375 degrees for 30 minutes. Uncover, bake 20 minutes more. Let stand 10 minutes before cutting. (you must do this, I did not and it was a little runny)