Traditional Meat Lasagna
(Serves 8-10)
16 dry lasagna noodles
1 pound ground beef
3 cups Traditional tomato sauce
2 pounds ricotta cheese
8 ounces mozzarella cheese, grated
1/2 cup plus 2 tablespoons Parmesan cheese, grated
2 eggs, lightly beaten
2 tablespoons chopped fresh parsley
Preheat oven to 375 degrees F.
Cook lasagna in salted boiling water for 10 minutes. Drain and rinse.
In a large skillet, break up the ground beef with a fork and sauté until no pink remains.
Drain the fat from the meat. Add the meat into a large saucepan with the tomato sauce.
Simmer the sauce 15-20 minutes.
In a large bowl, combine the ricotta, mozzarella, 1/2 cup Parmesan, eggs, and parsley.
In a 13x9-inch baking dish, spread 1/2 cup of the meat sauce.
Place 4 lasagna noodles lengthwise over the sauce, overlapping the edges.
Spread one-third of the ricotta mixture over the noodles, cover with one-fourth sauce.
Repeat layers 2 more times ending with a layer of noodles.
Spread remaining sauce on top and sprinkle with 2 TB. Parmesan cheese.
Cover with foil and bake for 30 minutes or until hot and bubbly.
Remove the foil and bake an additional 10 minutes.
Remove from the oven and let stand 10 minutes before serving.
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