Submitted by Lois Hebert from Abbeville,
Louisiana.
Lois' Lasagna
8 ounces lasagna noodles
2 1/2 tablespoons vegetable oil
1 cup chopped onions
2 tablespoons minced garlic
12 ounces lean ground beef
2 cups sliced mushrooms
1 (28-ounce) can diced Italian tomatoes, drained
2 tablespoons chopped fresh basil
1 teaspoon salt
1/2 teaspoon ground black pepper, divided use
1 (15-ounce) container ricotta cheese
1 large egg, lightly beaten
1/2 cup (2 ounces) freshly grated Parmesan cheese, divided use
2 tablespoons chopped fresh parsley
1 teaspoon granulated sugar
1 1/4 cup (5 ounces) shredded mozzarella cheese
Cook lasagna noodles according
to package directions. Rinse with cold water and drain.
Meanwhile, in a 4 1/2-quart
pot, heat oil over medium-high heat. Add onion and garlic and
sauté until onions are translucent. Add beef and brown
until thoroughly cooked. Stir in mushrooms and sauté until
softened; drain, if desired. Add tomatoes, basil, salt and half
the pepper and bring to a boil. Reduce heat and simmer for 20
minutes, uncovered.
While the sauce simmers,
beat ricotta cheese, egg, half the Parmesan, all of the parsley,
sugar and remaining pepper in a small bowl, until well combined;
set aside.
Preheat oven to 375°F
(190°C).
In a 13 x 9 x 2-inch baking
pan, spread a little bit of sauce on the bottom of the pan to
coat. Top with a layer of noodles then dot with 1/3 of the ricotta
mixture. Cover ricotta with 1/3 of the remaining sauce and 1/3
of the mozzarella. Repeat two more times. Sprinkle the top with
the remaining Parmesan cheese.
Bake for 45 minutes, or
until cheese is melted and lasagna is thoroughly heated. Let
stand for 10 minutes before serving.
Submitted by Lois Hebert from Abbeville,
Louisiana.