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Meat Lasagna

This recipe is quite similar to a veggie lasagna I blogged a few years ago, in fact that one was really a variation on this.  Nonetheless, I’m blogging it because it’s darn good.  It’s based on a recipe from the Good Housekeeping Illustrated Cookbook.  I use oven ready lasagna because it saves a step and is much easier to use than cooked, slippery lasagna noodles.  The tomato juice is actually there to help the noodle reach the correct texture.  If you used regular, boiled lasagna noodles, you won’t need the juice either.

1 lb. ground beef
1 medium onion, chopped
1 28 oz can crushed tomatoes
2 6 oz. cans tomato paste
1 T sugar
1 1/2 t salt (adjust according to taste, and how much salt is in the tomatoes and tomato paste)
1- 1 1/2 t dried oregano
1 t dried thyme
1/2 t red pepper flakes
1-2 cloves garlic, minced
1 bay leaf
14 sheets oven ready lasagna noodles
1 small can tomato juice
2 eggs
15 oz ricotta cheese
16 oz. mozzarella cheese, grated

Cook the hamburger and onion i…

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