Italian lasagna
Serves: 6 to 8
Ingredients:
- 2 pounds ground beef
- 6 cups gravy (see recipe in sauces section) or 2 jars of you favorite tomato sauce
- 8 hardboiled eggs chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 large eggs
- 3 tablespoons minced fresh parsley
- 2 cartons (16 ounces) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 box lasagna noodles cooked and drained
- 3 cups shredded part skim mozzarella cheese divided
Preparation:
In a large skillet over medium heat, crumble beef and cook until browned and no longer pink; drain. Add approximately 1/3 of the tomato sauce (enough to fully immerse the ground beef). Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Season with additional salt and pepper, if desired. In a large bowl, lightly beat eggs the eggs. Add parsley; stir in ricotta, half of the Parmesan cheese, salt and pepper. Preheat oven to 375°. To prepare the lasagna, spread enough tomato sauce to thoroughly cover the bottom of an ungreased baking pan. Layer with lasagna noodles; add cheese mixture, ground beef mixture, chopped hardboiled egg, mozzarella and Parmesan cheeses, and tomato sauce. Repeat the layering process (you should get about three layers for an average sized pan). The final should have the remaining lasagna noodles, tomato sauce, and mozzarella and Parmesan cheeses to top. Cover; baked approximately 35-45 minutes or until thoroughly heated through. Let stand 15 minutes before serving.
