Author Notes
lovingly edited by me —Amanda Li
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Ingredients
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1
jar Classico Tomato Basil pasta sauce
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1 pound
lean ground beef
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1 teaspoon
kosher salt
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15 ounces
ricotta
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1
package no-cook lasagna noodles
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3 cups
good mozzarella
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1 tablespoon
dried oregano
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1 tablespoon
dried basil
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1 cup
parmesan
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2
eggs
Directions
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Brown the meat. Once browned, add the pasta sauce and simmer. Season.
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In bowl, beat eggs. Add oregano, basil, and ricotta cheese.
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In 9x13" pyrex, place light covering of pasta sauce on bottom.
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Place 3 pieces of lasagna noodles on top, not touching. Top with 1/3 ricotta mix. Top with 1/4 meat sauce. Top with 1 cup mozzarella.
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Repeat previous step 2 more times, so you have at least 3 levels.
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After the last layer, skip the ricotta mix and top with remaining meat sauce and 1 cup parmesan.
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Cover with foil and bake in oven 350 for 45 mins or until bubbly. Take off the foil and bake another 10-15 mins.
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