Calories Per Serving
Fat Per Serving
1 pound ground beef
1 large onion, chopped
1 clove garlic, minced (or ¼ teaspoon garlic powder)
2 cups red pasta sauce
4 tablespoons fresh parsley (or 4 teaspoons dried)
1 teaspoon oregano
1 teaspoon basil
2 cups ricotta cheese
⅔ cup shredded mozzarella cheese
6 uncooked lasagna noodles
⅓ cup grated Parmesan cheese
In a 10-inch skillet or large saucepan (with cover), cook ground beef over medium-high heat until it is no longer pink.
Drain the fat. Add the chopped onion and cook until soft.
Add garlic, 1 cup of the pasta sauce, and herbs. Stir. Spread evenly in the skillet.
Reduce heat to low, spread ricotta cheese over mixture, and sprinkle with half of the mozzarella. Top with 4 noodles, breaking remaining 2 to fill in open spaces.
Pour remaining pasta sauce evenly over the top of noodles. Press noodles down to moisten.
Cover and simmer 15-20 minutes until noodles are tender. Top with remaining cheeses, cover, and simmer 2 more minutes or until cheeses are melted.
Let stand, covered, 5-10 minutes before serving.
Don’t pour excess fat down your drain. This can cause clogs. Pour the excess liquid into a metal can and dispose of it in the garbage.