1lbground beefchicken or turkey (making it with ground chicken or turkey still tastes great and has less calories)
3Tbspparsley
½tsporegano
½ tspsalt
¼tspground black pepper
12roma tomatoeschopped, or 2 14.5-ounce cans of diced tomatoes
1 14.5-ouncecan of tomato sauce
½lbmozzarella cheese
1½cupsof ricotta or cottage cheese
Instructions
Boiling the Noodles:
Bring water to a boil in the first large stock pot
Add the lasagna noodles and boil until al dente, usually about 8 minutes (but read the instructions on the package for more details)
Remove the noodles from the water and set aside.
Making The Sauce:
Heat the olive oil in the second large stock pot over medium heat.
Add the chopped onion and minced garlic
Cook until tender and translucent.
Add the ground meat.
Cook until the meat is brown.
Mix in the parsley, oregano, salt and pepper.
Add the tomatoes and tomato sauce.
Bring to a boil.
Lower the heat to medium low and simmer for 30 minutes.
Putting The Traditional Lasagna Together:
Lasagna ready to go in the oven (or freezer)
Heat the oven to 375º F.
Spread half of the meat sauce in the bottom of the glass baking dish.
Use 3 of the lasagna noodles to create a single layer across the meat sauce.
Spread half of the ricotta cheese over the noodles.
Sprinkle half of the mozzarella cheese over the top.
Repeat steps 1 to 4 with the rest of the meat sauce, lasagna noodles, ricotta cheese and mozzarella.
Bake for 45 minutes.
Notes
Note: If you wanted to store the lasagna for future use, you can cover it and put it in the freezer at this point. Just thaw and add an extra 15 minutes of baking time when you are ready to eat it.