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Ingredients
| uncooked lasagna noodles: 9 |
| olive oil: 1 tsp |
| ground beef: 1 lb |
| white mushrooms (sliced): 1 cup |
| garlic salt: 1 Tbl |
| dried oregano (ground): 1 Tbl |
| fresh thyme: 1/2 tsp |
| dried basil (ground): 1/4 tsp |
| tomato sauce: 4 cups |
| ricotta cheese (whole milk): 1 cup |
| eggs: 3 |
| mozzarella cheese, nonfat (shredded): 2 cups |
Classic Lasagna
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
105 min -
Servings
10 serving(s)
Tags
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
- Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
- Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
- Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
- Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.