Ingredients
The following ingredients have 4 Servings
- 10 ounces ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounce can tomato sauce
- 1-2/3 pounds large vine ripe tomatoes ((about three, thinly sliced))
- 4-5 ounces Barilla oven-ready lasagne noodles ((half of box))
- 2-1/2 cups shredded mozzarella cheese
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
Instruction
- Preheat oven to 375F.
- Spray a 10-inch square baking dish with nonstick spray.
- Brown ground beef with seasonings and drain fat.
- Add tomato sauce and simmer ten minutes.
- Place half the tomatoes in the bottom of the dish (enough to cover)
- Cover this part of lasagna with a single layer of noodles, breaking noodles to fit, if needed.
- Spread meat sauce over noodle layer, then sprinkle with one cup mozzarella.
- Top cheese with another layer of lasagna noodles.
- Cover noodles with remaining sliced tomatoes.
- Stir together the ricotta cheese with the egg, salt and Parmesan cheese until smooth.
- Evenly spread ricotta mixture over the tomatoes with a spatula.
- Top with remaining mozzarella to cover.
- Cover lasagna with foil and bake for 30 minutes, then uncover and bake for thirty minutes more, or until cheese is nicely browned.
- Rest for 15 minutes before slicing and serving.
