Meat Lasagna with Meaty Sauce

Meat Lasagna

Meat Lasagna


  • 8 ounces lasagna noodles
  • 2 tablespoons salt for cooking water
  • 1 tablespoon olive oil
  • 16 ounces low fat ricotta cheese
  • 8 ounces sliced Mozzarella cheese
  • Sauce
  • 1/3 cup grated Parmesan cheese


  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 pound ground chuck or round
  • 1 large can (28 ounces) tomatoes
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons salt
  • pinch cayenne pepper
  • 1 teaspoon sugar
  • 1/4 teaspoon dried basil
  • 1 bay leaf
  • 2 cups water


  1. Start sauce about 30 to 45 minutes in advance. Sauté onion and garlic in olive oil until onions are soft; add ground beef and brown. Pour off excess fat. Add remaining ingredients; stir well. Simmer slowly, uncovered, for 1 hour.
  2. Cook noodles in boiling water with 2 tablespoons of salt for about 25 minutes, or until tender, stirring frequently to prevent sticking. Drain; add 1 tablespoon olive oil. Arrange noodles in a shallow 2 1/2-quart baking dish. Make 3 layers each of noodles, ricotta cheese, Mozzarella cheese, meat sauce, and Parmesan cheese. Bake, uncovered, at 325° for 45 minutes.

2 comments on “Meat Lasagna with Meaty Sauce

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