Lasagna is a terrific dish
to serve a crowd. This one is flavored with an easy herb-infused
fresh tomato sauce.
Classic Lasagna
with Fresh Tomato Sauce
1 pound lean ground beef
2/3 cup peeled chopped onion
2 tablespoons olive oil
1 pound tomatoes, chopped
2 cups water
1 (6-ounce) can tomato paste
1/4 cup chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon crushed dried oregano
1 teaspoon crushed dried basil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
9 large lasagna noodles
1 (8-ounce) container ricotta cheese
4 cups (1 pound) shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
In a heavy-bottomed large
pan, lightly brown ground beef and chopped onion in olive oil,
about 5 minutes; drain. Add tomatoes, water, tomato paste, parsley,
garlic powder, oregano, basil, salt and pepper. Simmer uncovered
for 30 minutes.
Meanwhile, prepare lasagna
noodles according to package directions; rinse with cold water
and drain well.
Preheat oven to 350°F
(175°C).
Layer 3 cooked lasagna
noodles in the bottom of a 13x9x2-inch baking pan. Dot with 1/3
of the ricotta cheese. Pour 1/3 of the sauce on top. Sprinkle
with 1/3 of the mozzarella and Parmesan cheeses. Repeat twice.
Bake for 45 minutes or
until hot; cheese should be melted and sauce bubbly. Let set
up for 15 minutes before serving.
