2 garlic cloves, minced or may use powdered garlic
1 can (28 oz.) tomatoes
1 can (6 oz.) tomato paste
1/4 cup minced parsley or may use 2 tablespoons dried parsley
1/2 tsp dried leaf oregano
1 bay leaf
1 tub (15 oz.) ricotta cheese
1 cup grated parmesan cheese, divided
1 tsp salt
1/4 tsp pepper
1 pkg (8 oz.) lasagna noodles
12 oz mozzarella cheese grated
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Let's Make It
Sautee meat, onion, green pepper and garlic until meat is done, and vegetables are clear, stirring often. Stir in tomatoes, tomato paste, parsley, oregano and bay leaf. Simmer uncovered for 20 minutes. Remove bay leaf before combining ingredients. Combine ricotta cheese, egg, 1/4 cup parmesan cheese, salt and pepper. Cook noodles according to package directions. I cook mine only 9 minutes. Drain and add cold water to cool them down for handling. I dry mine on paper towels 3 at a time.
Spoon about 1/4 of the tomato sauce in bottom of 12" x 9" lasagna dish or baking dish, top with 3 noodles, 1/3 of ricotta cheese mixture, 1/4 tomato sauce, 1/3 mozzarella cheese, 1/4 cup parmesan cheese. Repeat all layers topping with ricotta, tomato sauce, mozzarella and parmesan until all noodles have been used.
Bake in 350 degrees F oven 45 minutes. Let stand for a few minutes before cutting.