HOMEMADE SAUCE:
1 pound lean ground beef
1 medium onion, chopped
1 6 oz can tomato paste
1 8 oz can tomato sauce
1 15 oz can diced tomatoes
1 1/2 cups water
2 tsp basil
2 tsp oregano
2 tbsp parsley flakes
1 tbsp minced garlic
1/2 tsp salt (optional)

LAYER INGREDIENTS:
8 oz light ricotta cheese
1 egg
1/4 cup grated parmesan cheese
1 tbsp dried parsley flakes
1/2 tsp fresh ground pepper
3 or 4 cups shredded mozzarella cheese
*9 Lasagna noodles (do not boil)*

Instructions:

SAUCE MIXTURE:
Brown ground beef and onion. Drain off liquid. Add tomato paste, tomato sauce, diced tomatoes, water, parsley flakes, basil, oregano and minced garlic. Simmer 15 minutes.

RICOTTA CHEESE MIXTURE:
Combine ricotta cheese, parmesan cheese, egg, parsley flakes and fresh ground pepper and mix well.

LAYERING THE LASAGNA:
Layer sauce, ricotta cheese mixture, shredded mozzarella cheese, *uncooked lasagna noodles* (3 layers with 3 noodles across in each layer) in a 9x13 baking pan. Begin and end with the sauce mixture.

LAYERING SUGGESTION:
1) Sauce, *uncooked lasagna noodles*, ricotta
cheese mixture, shredded mozzarella cheese
2) Layer above ingredients one more time
3) Sauce, *uncooked lasagna noodles*, remaining sauce
4) Top with the remaining shredded Mozzarella cheese
during last 10 minutes of baking time
(SEE BAKING INSTRUCTIONS BELOW)

BAKING INSTRUCTIONS:
Cover the lasagna with foil and bake in 350 degree oven for 1 hour. Remove the lasagna from the oven and then remove the foil - sprinkle the top of the lasagna with the remaining shredded mozzarella cheese and bake uncovered for 10 more minutes. Cool for 20 minutes - then cut and serve.

VARIATIONS:
Replace the lean ground beef with ground turkey. You can also make a vegetable lasagna by replacing the meat with sautéed vegetables of your choice. Use whole wheat lasagna noodles instead of the white ones. I use the "no salt added" versions of the tomato sauce, tomato paste and diced tomatoes.

SERVING SUGGESTIONS:
Serve with a salad and hot garlic French bread. (TO PREPARE BREAD: Slice the French bread diagonally into 1 1/2 inch pieces and spread one side with butter or margarine. Sprinkle garlic granulates or powder on the buttered side of the slices. Reshape into loaf, wrap in aluminum foil and bake in 350 degree oven for about 10-15 minutes while the lasagna is cooling.)

* IMPORTANT NOTE *
You do not need to pay extra money for the "no boil" lasagna noodles. I use the regular enriched white or whole wheat lasagna noodles but DO NOT boil them! For this recipe use them right out of the box! I do not miss this step of making lasagna and you won't miss it either!

***Download a FREE PDF file of this recipe by clicking on this link...Homemade Lasagna Recipe PDF or use the printer friendly version below.***

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