Restaurant Style Lasagna

March 3, 2010

Ingredients

9 lasagna noodles

2 1/2 cups ricotta cheese

1 1/2 cups mozzarella cheese, shredded

1/4 cup grated Parmesan cheese

2 eggs, beaten

1/2 pound lean ground beef

2 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

1/2 teaspoon garlic powder

2 teaspoons white sugar

salt and pepper to taste

3 (6.5 ounce) cans tomato sauce

Directions

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

Preheat oven to 350 degrees F (175 degrees C).

To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.

To make sauce- In a skillet, brown the ground beef until cooked through; drain grease. Combine in skillet, browned ground beef, oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.

In a 9×13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. If desired, top with more mozzarella cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.

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