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.

INGREDIENTS
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 in a 6 qt. stock pot until the hamburger is browned and the onions translucent.  Add the tomatoes and seasonings, bring to a boil, then reduce heat to low.  Simmer, stirring occasionally, for 30 minutes.

Set oven to 375f.   In a smallish bowl, mix the eggs and the ricotta cheese together.

Pour a little more than half the can of tomato juice into the bottom of an oblong casserole dish.  Place 7 lasagna noodle over it.  Spoon half the ricotta and egg mixture over the noodles.  Sprinkle half the mozzarella over that. And then half the meat sauce over that.  Then the remaining lasagna noodles, the rest of the tomato juice, the ricotta, the meat sauce, and lastly the mozzarella.

Bake for  45 minutes and then let stand 10 minutes more to allow the layers to set.

Serves 8-10