1 16 oz. jar of spaghetti sauce
1 6 oz. can of tomato paste
1 lb. ricotta cheese
1 lb. shredded mozzarella cheese
1 lb. lasagna noodles (12 noodles)
1 lb. lean ground beef
1 large onion, chopped
2 tbsp. fresh garlic, chopped
1 cup Parmesan cheese
1 tbsp. dried parsley
1 tbsp. dried chives
2 tsp. dried basil
1 tsp. dried oregano
2 eggs, beaten
Salt and pepper
In a large skillet, cook the ground beef,
onion and garlic until the meat is brown.
Drain the fat. Stir in the spaghetti sauce,
tomato paste, basil and oregano. Add salt
and pepper to taste. Bring to a boil, then
reduce heat and simmer on low for 10 minutes,
stirring occasionally.
Bring water to a boil in a large pot, enough
to cover the lasagna noodles without breaking
them. Add the noodles and cook for 10-12
minutes, or until tender but still firm.
Drain the noodles, rinse with cold water,
drain well.
To make the filling, in a bowl combine the
beaten eggs, ricotta cheese, parmesan cheese,
parsley and chives. Mix well.
Lightly grease a 13" x 9" glass
baking dish. Arrange four noodles in the
bottom of the baking dish, three lengthwise
and one widthwise. Spread 1/3 of the filling
evenly over the noodles. Spread 1/3 of the
meat sauce over the filling and noodles.
Top with half of the shredded mozzarella cheese. Add a
second layer of noodles, then filling, then
meat sauce, then the other half of the mozzarella
cheese. Finally, add the third layer of noodles,
then the rest of the filling, then the rest
of the meat sauce. (Optional: Sprinkle some
additional parmesan cheese over the top.)
Bake in a 350º oven for 30-35 minutes, until
heated through. Let stand for 10 minutes
before serving.