Printable | Taste of Home

Hearty Lasagna

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons 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
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,

Printed from tasteofhome.com Sep 6, 2008

-----------------------Fold------------------------

Hearty Lasagna cont.

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 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.