- Yield
- 4-8, depending on hunger and side dishes
Ingredients
- 8 lasagna noodles
- 1 onion
- 2 heaping Tbsp diced garlic
- 1 Tbsp butter
- 1 lb. ground beef
- 1 tsp fresh ground pepper
- 2 15-oz. cans diced tomatoes
- 1 6-oz. can tomato paste
- 2 8-oz. cans tomato sauce
- 2 Tbsp Italian seasoning
- 1 tsp kosher salt
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided in half)
- 1/3-1/2 cup milk
- 1/2 cup Parmesan cheese
Instructions
- 1
Preheat oven to 350º.
- 2
Cook lasagna noodles in a large pot. Be careful not to break them.
- 3
Sweat onion and garlic with butter in a 3-quart pot.
- 4
When onion is transparent and most of the juice is gone, add ground beef and pepper. Mix thoroughly.
- 5
When beef is done, add diced tomatoes, tomato paste, tomato sauce, Italian seasoning, and kosher salt. Heat thoroughly. (It doesn't have to boil.)
- 6
Spread about 1 cup of the mixture on the bottom of a 13x9" casserole dish, covering the bottom.
- 7
In a bowl, combine 2 cups beef sauce mixture, ricotta cheese, half the shredded mozzarella, and milk. Mix thoroughly.
- 8
Spread about 1/2 cup of the mixture evenly across each lasagna noodle, and roll the noodles (they will be thick). Place rolled noodles seam-side down in the casserole dish.
- 9
Surround noodle rolls with any remaining cheese mixture, and top with the remaining beef sauce.
- 10
Bake 30-35 minutes at 350º, uncovered.
- 11
Top with Parmesan and the remaining mozzarella cheese.
- 12
Return to oven 5-10 minutes, or until cheese melts.