Ingredients
- ½ pound ground beef
- ½ pound ground lean pork
- ¾ cup chopped onion
- 3 cloves garlic, crushed
- 1 (28-ounce) can whole tomatoes, undrained
- 2 (6-ounce) cans tomato paste
- ½ teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed dried red pepper
- 16 lasagna noodles, uncooked
- 1¾ cup ricotta or cottage cheese
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 2 eggs, lightly beaten
- ¼ teaspoon ground black pepper
How to Make It
- Preheat oven to 350˚F.
- Cook beef, pork, onion, and garlic in a large skillet over medium heat until meat is no longer pink; drain, and return to skillet. Add tomatoes, tomato paste, salt, basil, oregano, and red pepper; simmer, covered, 20 minutes.
- Meanwhile, cook lasagna according to package directions; drain. Lay noodles flat on aluminum foil to cool. Stir together ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, parsley, eggs, and black pepper in a bowl. Spread 1 cup meat mixture on bottom of a lightly greased 13x9x2-inch baking dish. Arrange 4 lasagna noodles lengthwise over meat mixture, overlapping edges.
- Layer ⅓ cheese mixture and 1 cup meat mixture on top of noodles. Repeat layers twice, beginning with noodles. Top with 1 cup mozzarella cheese. Cover with aluminum foil. Bake 30 minutes or until hot and bubbly. Remove foil; bake 10 minutes. Let stand 10 minutes before cutting. Serves 6.
