1/2 lb ground beef
half an onion, diced
3 cloves garlic, minced
large can of diced tomatoes
8 oz can tomato sauce
handful each of chopped fresh basil & parsley
1 TBSP sugar
salt to taste
1 container ricotta
handful of grated parmesan
about 1 TBSP each chopped fresh basil & parsley
sprinkle of dried oregano
6 no-boil lasagna noodles
2 cups shredded mozzarella
-Heat oven to 350 and get out a 8x8" pan.
-Sauté the onions & garlic in a little bit of olive oil until they soften (but don't fully brown).
-Add ground beef, season with salt, and cook through.
-Add the rest of the sauce ingredients and simmer for about 1/2 hour. Prepare ricotta mixture while you're waiting.
-Lasagna assembly (from bottom to top):
—spread a spoonful of sauce in the bottom of the pan
—2 noodles topped with 1/2 of the ricotta mixture, layer of sauce, and sprinkle of mozzarella
—2 noodles covered with sauce and the rest of the mozzarella
-Cover loosely with foil and bake for 30 minutes.
-Uncover and bake 15 minutes more.