Hearty Lasagna

17 ingredients
4 steps

Ingredients

  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 1 can (28 ounces) Italian diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 carrots, halved
  • 2 celery ribs, halved
  • 12 ounces lasagna noodles
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Directions

  1. 1
    In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally.
  2. 2
    Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery.
  3. 3
    In a greased 13x9-in. baking dish, layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce.
  4. 4
    Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting.

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