Lasagna
16 pieces (about 16 oz.) Lasagna noodles, uncooked
1 lb. ground beef
1 medium onion, chopped
3 cloves garlic, minced
4 cups (1 quart) tomato sauce or spaghetti sauce
15 oz. can diced tomatoes, undrained
1 tsp. dried basil
1 tsp. Dried rosemary, chopped
1 tsp. paprika
1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. ground black pepper
2 lb. container ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese (or more), divided
1/4 cup grated Parmesan cheese (plus additional, if desired)
2 eggs
2 tsp. chopped fresh oregano
2 tsp. chopped fresh basil
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
In large skillet, brown meat with onions. Add garlic, cook another minute.
Stir in spaghetti sauce, diced tomatoes and seasonings. Simmer, covered, for 30 minutes.
In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.
Preheat oven to 350 F.
Spread about 1/3 cup meat sauce on bottom of greased 13 x 9 x 2-inch baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 1 cup meat sauce.
Repeat layers twice, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with additional Parmesan cheese (if desired) and remaining mozzarella cheese.
Cover with foil. Bake 50 - 60 minutes or until hot and bubbly. Remove foil; bake about 15 - 20 minutes longer, or until lightly browned. Let stand 10 minutes before cutting.
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