1 pound ground beef

1 medium onion, chopped

1 clove garlic, crushed

2 tbsp olive oil

1 (16 oz) can tomatoes

1 can (15 oz) tomato sauce

1 tsp basil, dried

1/2 tsp salt

1 tsp sugar

1 & 1/2 dried oregano

12-14 oz cooked lasagna noodles

1 carton (16 oz) ricotta cheese, softned

1/2 cup parmesan cheese

1 tbsp parsley flakes

3 cups shredded mozzarella cheese

Sauté onion and garlic in 1 tbsp olive oil until onion is translucent. Brown ground beef, drain off fat. Add ground beef to onion and garlic. Add tomatoes, tomato sauce, basil, salt, sugar, oregano. Break up tomatoes. Heat to boiling, stirring occasionally. Reduce heat to low and simmer until thickened, about 1 hour.

Cook noodles with amount of water directed on package, adding 1 tbsp olive oil to water before adding noodles.

Mix softened ricotta cheese with 1/4 cup parmesan cheese and the parsley flakes.

Spread 1 cup of sauce in rectangular ungreased baking dish (13x9x2″). Layer with 4 noodles, then 1 cup ricotta mixture. Spread on 1 cup of sauce, and sprinkle with 1 cup of mozzarella. Layer 4 more noodles, the rest of the ricotta, 1 cup sauce and 1 cup mozzarella. Layer last 4 noodles, then top with remaining sauce and mozzarella and parmesan cheese.

Bake uncovered in 350 degree oven for about 45 minutes. Let stand 20 minutes before cutting.

Makes 8 servings

Recipe by John L. Gioiello

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