•  2 medium onions, chopped
  •  2 tablespoons olive oil, divided
  •  4 garlic cloves, minced
  •  1 pound lean ground beef
  •  1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes
  •  2 (6-oz.) cans tomato paste
  •  1 (8-oz.) can basil, garlic, and oregano tomato sauce
  •  1 bay leaf
  •  1 teaspoon Italian seasoning
  •  1 1/4 teaspoons salt, divided
  •  3/4 teaspoon pepper, divided
  •  12 lasagna noodles, uncooked
  •  8 cups boiling water
  •  1 (16-oz.) container ricotta cheese
  •  2 large eggs, lightly beaten
  •  1/4 cup grated Parmesan cheese
  •  2 (6-oz.) packages part-skim mozzarella cheese slices
  •  Garnish: chopped fresh parsley


  1. Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.
  2. Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes.
  3. Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.
  4. Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.
  5. Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.

PREP TIME: 15 min
TOTAL TIME: 1hr 20min