Lasagna recipe

lasagna

* (Meat Sauce)
* 1 pound lean ground beef
* 2 tablespoons olive oil
* 1 medium yellow onion, chopped
* Salt to taste
* 1 teaspoon Garlic powder
* 1/2 teaspoon salt, (optional)
* 1 cancrushed tomatoes
* 1 can (14 1/2 ounces) petite diced tomatoes
* 3 tablespoons tomato paste
* 1/2 cup grated Parmesan cheese
* 1/2 Teaspoon of oregano, basil, parsley

(Lasagna)
* 1 container (32 ounces) ricotta cheese
* 2 cups shredded mozzarella cheese, divided
* 1/2 cup grated Parmesan cheese, divided
* 2 eggs, lightly beaten
* 1 teaspoon salt, (optional)
* 1/2 teaspoon
* 1 package (8 ounces) no-boil lasagna noodles

Instructions

INSTRUCTIONS
1-Preheat oven to 375°F. For the Meat Sauce, brown beef in large skillet. Remove meat from skillet and drain; set aside. Heat oil in same skillet on medium heat. Add onion, Seasoning, garlic powder and salt (if desired); cook and stir 5 to 10 minutes until onions are softened.

2-Stir in crushed tomatoes, diced tomatoes, tomato paste and Parmesan cheese. Bring to boil. Reduce heat to medium-low; simmer 20 minutes. Remove from heat. Return beef to skillet and stir into sauce. Set aside.

3-Meanwhile, for the Lasagna, mix ricotta, 1 1/2 cups of the mozzarella, 1/4 cup of the Parmesan cheese, eggs, Seasoning, salt (if desired) and pepper in a large bowl.

4-Spread 1 1/2 cups of the sauce in bottom of 13x9-inch baking dish. Top with 1/4 of the lasagna noodles. Spread 1/3 of the cheese mixture over noodles. Top with 1 1/2 cups of sauce. Repeat layers two more times, ending with a layer of pasta and remaining sauce. Spray one side of a large sheet of foil with no stick cooking spray. Cover lasagna with foil, sprayed-side down.

5-Bake 35 minutes. Remove foil. Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Increase oven temperature to 475°F. Bake 7-10minutes longer, or until cheese is lightly browned. Let stand 15 minutes before serving.
Ready to eat!!!