This is the standard lasagna recipe that has been in my family for years. Serve with a green salad and crusty bread…perfect winter night meal!
1 lb. ground beef
1 small onion, diced
1-28 oz. can tomatoes
1-12 ounce can tomato paste
1 1/2 teaspoons salt
1/2 teaspoon oregano leaves
1/2 teaspoon thyme leaves
1/2 teaspoon crushed red pepper
1-16 oz. mozzarella cheese, shredded
1/4 teaspoon garlic salt
14 lasagna noodles
1-15 ounce container ricotta cheese
In a 5 quart Dutch oven over high heat, cook ground beef and onion until all pan juices evaporate and beef is well browned, stirring frequently. Add tomatoes and their liquid, tomato paste, sugar, salt, oregano, thyme, pepper, garlic, salt, and bay leaf. Heat to boiling, stirring to break up tomatoes. Reduce heat to low, cover, simmer 30 minutes, stirring occasionally. Discard bay leaf. Spoon off any fat from sauce. Prepare lasagna noodles as label directs. Drain. In a 13″ x 9″ pan, arrange half of noodles, overlapping to fit. Combine eggs and ricotta, spoon 1/2 of mixture over noodles, sprinkle 1/2 of mozzarella, top with 1/2 of sauce. Repeat. Bake at 375 degrees for 45 minutes. Let stand for 10 minutes.