The Best Lasagna Den & Donna

Den's critically acclaimed, award-winning lasagna!

1 pound ground beef
1 28-ounce can tomatoes
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon crushed red pepper
1 bay leaf
1 15-ounce package Ricotta cheese
1 16-ounce package Mozzarella cheese, diced
1/2 of a 16-ounce package of lasagna noodles (8-9 noodles)
1 small onion, (1/2 cup), diced
1 12-ounce can tomato paste
1 tablespoon sugar
1 & 1/2 teaspoons salt
1/4 teaspoon garlic salt
2 eggs

About 2 & 1/2 hours before serving:
In a 5-quart Dutch oven over high heat, cook ground beef and onion until all pan juices evaporate and beef is well browned, stirring frequently. Add tomatoes and their liquid, tomato paste, sugar, salt, oregano, thyme, red pepper, garlic salt and bay leaf.
Heat to boiling, stirring to break up tomatoes. Reduce heat to low and cover.
Simmer 30 minutes, stirring occasionally.
Discard bay leaf.
Spoon off any fat from sauce.

Prepare lasagna noodles as label directs. Drain.

In a 13 x 9 x 2-inch baking dish, arrange half the noodles, overlapping to fit.
Combine eggs and Ricotta cheese. Spoon half the mixture over noodles. Sprinkle with half of the Mozzarella, top with half of the sauce. Repeat the layers.

Bake in a 375-degree oven for 45 minutes or until heated through.
Remove from oven. Let stand for 10-15 minutes for easier serving.

8 servings

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