- 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
- Remaining Ingredients
- 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
- 1/3 cup grated Parmesan cheese
Start sauce about 30 to 45 minutes in advance.
In a large deep saucepan over medium heat, sauté onion and garlic in 3 tablespoons of olive oil until onions are soft. Add ground beef and brown, stirring frequently. Pour off excess fat. Add remaining ingredients; stir well. Reduce heat to low and simmer slowly, uncovered, for 1 hour.
Cook noodles in salted boiling water as package directs, stirring frequently to prevent sticking. Drain; add 1 tablespoon olive oil.
Spoon some of the sauce into a large 3-quart baking dish. Top with a layer of noodles. Spoon about one third of the sauce over the noodles and follow with about half of the ricotta, a few tablespoons of Parmesan, and about one third of the Mozzarella cheese. Repeat with another one third of noodles, another one third of the sauce, the remaining ricotta, another one third of the mozzarella and a few tablespoons of Parmesan cheese. Finish with the last layer of noodles, the remaining sauce, Parmesan, and mozzarella cheese..
Bake, uncovered, at 325° for 45 minutes.