Ingredients 1 tablespoon olive oil 1 large onion 4 cloves garlic, diced 2 pounds ground beef 1 1/2 teaspoons dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepper 2 jars (about 24 ounces each) spaghetti sauce 1 container (15 ounces) ricotta cheese 3/4 cup grated Parmesan cheese 1/2 cup chopped fresh parsley 2 Eggs 1 1/2 teaspoons dried basil 1/4 cup milk 2 packages (8 ounces each) no-boil lasagna noodles 8 ounces (about 2 cups) shredded mozzarella cheese Tools 15 x 11 Lasagna Pan Instructions Click to mark complete - Preheat oven to 350°F. Spray 15 in. x11 in. pan with vegetable cooking spray. - In large sauce pan, heat oil on medium heat; add onions and cook until softened, about 5 minutes. Add garlic and cook an additional 3 minutes. Increase heat to medium-high and add the ground beef, oregano, salt and pepper; break up meat into small pieces with spatula. Cook until no longer pink; drain well. Stir in sauce. - In medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, parsley, eggs, basil, salt, pepper and milk; stir until smooth. - To assemble lasagna, spread a thin layer of sauce mixture over bottom of prepared pan; place 1 layer uncooked lasagna noodles over sauce. Spread on 1/2 of ricotta cheese mixture, 1/3 of mozzarella cheese, 1/3 of sauce; top with uncooked lasagna noodles. Repeat layering one more time. Top with remaining sauce. Sprinkle with remaining mozzarella and 1/4 cup Parmesan cheeses. - Lightly spray aluminum foil with vegetable pan spray. Cover lasagna tightly with foil, sprayed side down. Bake 1 hour or until hot and bubbly; remove foil during last 15 minutes. Remove from oven and let stand 15 minutes before serving.
