American Lasagna

*Pictured using no boil noodles and part fresh tomatoes.  We love lasagna--when I was little, my brother used to call me lasagna-head.  Every time I've made this for someone else, I've been asked for the recipe.  Jeff loves lasagna, too--unfortunately we have different ideas of what lasagna is supposed to taste like.  To put it another way, my mother makes the best spaghetti in existence--loaded with chunks of tomatoes, onions; rich and hearty.  She makes it for big family gatherings and I can't help but have multiple servings.  Jeff, on the other hand, politely pushes the tomatoes, onions, and mushrooms to the side.  He's the only person I know who doesn't rave over it.  It might be the only thing they clash about.  As a result, one of my mother's very best recipes isn't part of my recipe book.  This lasagna is her spaghetti--real, hearty, delicious.  Jeff eats it too, but I have to admit, last time I made this he asked, "Can't you use spaghetti sauce instead of tomatoes?"  You decide......


Prep Time: 30 Min
Cook Time: 40 Min
Ready In: 1 Hour 15 Min

Ingredients
1 1/2 pounds lean ground beef (or use part Italian sausage)
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Directions

1.  In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

2.  Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

3.  In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

4.  Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

5.  Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.