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Hearty Lasagna

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons Crisco® Light Olive Oil
1 can (28 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 carrots, halved
2 celery ribs, halved

Printed from tasteofhome.com Nov 19, 2008

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Hearty Lasagna cont.

12 ounces lasagna noodles
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

In a large skillet, cook beef, onion and garlic in oil until meat is
browned and onion is tender; drain. Stir in tomatoes, tomato sauce,
tomato paste, oregano, sugar, salt and pepper. Place carrots and
celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring
occasionally. Meanwhile, cook lasagna noodles according to package
directions. Drain; rinse in cold water. Remove and discard carrots
and celery. In a greased 13-in. x 9-in. baking dish, layer

Printed from tasteofhome.com Nov 19, 2008

Hearty Lasagna

one-third of the noodles, one-third of the meat sauce, one-third of
the ricotta, one-third of the mozzarella and one-third of the
Parmesan. Repeat layers once. Top with remaining noodles and meat
sauce. Cut a heart out of aluminum foil and center on top
of sauce. Dollop and spread remaining ricotta around heart. Sprinkle
with remaining mozzarella and Parmesan. Bake, uncovered, at 350°
for 45 minutes. Remove and discard foil heart. Let stand 10-15
minutes before cutting.

Yield: 12 servings.