Ingredients
8 ounces lasagna noodles
2 tablespoons salt for cooking water
1 tablespoon olive oil
16 ounces low fat ricotta cheese
8 ounces sliced Mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 cup finely chopped onion
2 cloves garlic, minced
3 tablespoons olive oil
1 pound ground chuck or round
1 large can (28 ounces) tomatoes
1 can (6 ounces) tomato paste
2 teaspoons salt
pinch cayenne petter
1 teaspoon sugar
1/4 teaspoon dried basil
1 bay leaf
2 cups water
Preparation
Start sauce about 30 to 45 minutes in advance. Saute onion and garlic in olive oil until onions are soft; ass ground beef and brown. Pour off excess fat. Add remaining ingredients; stir well. Simmer slowly, uncoverd, for 1 hour. Cook noodles in boiling water with 2 tablespoons of salt for about 25 munutes, or until tender, stirring frequently to prevent sticking. Drain; ass 1 tablespoon olive oil. Arrange noodles in a shallow 2 1/2-quart baking dish. Make 3 layers of each noodles, ricotta cheese, Mozzarella cheese, meat sauce, and Parmesan cheese. Bake, uncovered, at 325 degrees for 45 minutes. Serves 6.
