Lasagna

Ingredients

• For a cheesy, vegetarian lasagna, see page 159.
• 3/4 pound ground beef, ground pork, bulk pork sausage, or bulk Italian sausage
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 7 1/2-ounce can tomatoes, cut up
• 1 8-ounce can tomato sauce
• 1 6-ounce can tomato paste
• 2 teaspoons dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 1 teaspoon fennel seed, crushed (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 5 ounces lasagna noodles (6 noodles)
• 1 beaten egg
• 2 cups ricotta cheese or cream-style cottage cheese, drained
• 1/2 cup grated Parmesan or Romano cheese
• 1 tablespoon dried parsley flakes
• 1 8-ounce package sliced mozzarella cheese

Instructions

1. For meat sauce, in a large saucepan cook meat, onion, and garlic till meat is brown and onion tender. Drain fat. Stir in undrained tomatoes, tomato sauce; tomato paste; basil; oregano; fennel, if desired; salt; and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes; stir occasionally. Meanwhile, cook lasagna noodles according to package directions. Drain.
2. For filling, combine egg, ricotta or cottage cheese, 1/4 cup of the Parmesan or Romano cheese, and the parsley flakes.
3. Layer half of the cooked noodles in a 12x7 1/2x2-inch baking dish. Spread with half of the filling. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers. Sprinkle the remaining Parmesan cheese atop.
4. Bake in a 375° oven for 30 to 35 minutes or till heated through. Let stand 10 minutes.
5. To make ahead: Prepare as above, except after assembling, cover with plastic wrap and refrigerate up to 24 hours. Remove plastic wrap and cover with foil. Bake in a 375° oven for 35 minutes. Uncover and bake about 20 minutes more or till heated through.