Baked Penne with Italian Sausage by foodi logic. This lasagna recipe can be prepared a day in advance and refrigerated overnight to allow the spices to melt, resulting in an exceptional flavor.
Ingredients
- 1 ½ pounds lean ground beef
- 1. Onion, chopped
- 2 cloves garlic, minced
- 2 (6 ounces) cans of tomato paste
- 1 (29-ounce) can of diced tomatoes
- 2 tablespoons of brown sugar
- 1 tablespoon chopped fresh basil
- 2 ½ teaspoons salt, divided
- 1. Dried oregano
- 12. Dry lasagna noodles
- ½ cup grated Parmesan cheese
- 1 pint part-skim ricotta cheese
- 2 large eggs, beaten
- 2 tablespoons dried parsley
- 1 pound mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
Directions
Step 1
Gather all ingredients.
Step 2
Cook and stir ground beef, onion, and garlic in a large skillet over medium heat for 5 minutes; drain fat.
Step 3
Mix in diced tomatoes, tomato paste, brown sugar, basil, 1 1/2 teaspoons salt, and oregano. Simmer meat sauce, stirring occasionally, for 30 to 45 minutes.
Step 4
Preheat the oven to 375 degrees F (190 degrees C).
Step 5
Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Lay noodles flat on towels; blot dry.
Step 6
Mix together ricotta, 1/2 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a medium bowl.
Step 7
Layer 1/3 of the noodles in the bottom of a 9x13-inch baking dish. Cover with 1/2 of the ricotta mixture.
Step 8
Cover the ricotta mixture with 1/2 of the mozzarella cheese, and 1/3 of the meat sauce.
Step 9
Repeat. Top with remaining noodles and meat sauce. Sprinkle 2 tablespoons Parmesan cheese over the top.
Step 10
Bake in the preheated oven for 30 minutes. Let stand for 10 minutes before serving.
Step 11
Enjoy!