Serves 6 to 8
- 1 lb. lean ground beef
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 Tbsp. Italian seasoning
- 2 (15-oz.) cans diced tomatoes, undrained (I like to use the tomatoes with onion and garlic)
- 15 oz. tomato sauce
- 1 cup water
- 10 oz. wide egg noodles
- 4 oz. part-skim ricotta cheese
- Salt and pepper to taste
- 2 cup shredded Italian cheese blend
In a large skillet, brown ground beef over medium-low heat. Drain grease from ground beef and return it to the skillet.
Add the onion and cook, stirring occasionally, for 5 minutes. Add the garlic and Italian seasoning, and cook for 30 seconds. Stir in tomatoes, tomato sauce, water and egg noodles. Cook, stirring regularly, for about 10 minutes, or until noodles are al dente.
Stir in ricotta and add salt and pepper to taste. Remove from heat, and top with Italian cheese blend.
Let the lasagna sit for about 5 minutes for cheese to melt. If I already have the oven on, I just pop the pan in (make sure it's oven-safe first, though) and let the cheese melt. It takes about 3 to 4 minutes. Top with fresh basil just before serving.
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