2 tablespoons vegetable oil
1 pound ground beef
2 (14-ounce) cans chopped tomatoes
2 (6-ounce) cans tomato paste
1 teaspoon salt
2 teaspoons Italian seasoning
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1 (8-ounce) package no-boil lasagna noodles
1 cup mozzarella cheese, shredded
1 cup ricotta or small curd cottage cheese
1/4 cup parmesan cheese, grated
6 slices fresh mozzarella cheese
parsley, to taste, chopped, for garnish
Step 1 - Preheat the oven to 350 degrees F.
Step 2 - Lightly grease a 12x8x2-inch baking dish.
Step 3 - Heat the oil in a large skillet over medium heat.
Step 4 - Add the ground beef to the oil and cook, while crumbling, until it is no longer pink, about 5-7 minutes. Drain the excess grease.
Step 5 - Add the tomatoes, the tomato paste, the salt, the Italian seasoning, the black pepper, the red pepper flakes, and the garlic powder to the ground beef and simmer for 5 minutes.
Step 6 - Place 1/2 of the noodles in the bottom of the prepared baking dish, slightly overlapping lengthwise edges.
Step 7 - Evenly spoon 1/3 of the meat mixture over the noodles, and then evenly top with 1/2 of the shredded mozzarella, 1/2 of the ricotta, and 1/2 of the parmesan cheese.
Step 8 - Repeat the layers once, starting with the noodles and ending with the parmesan cheese.
Step 9 - Spoon the remaining meat mixture on top of the parmesan cheese, then arrange the mozzarella slices on top.
Step 10 - Cover the baking dish with foil and bake the lasagna, about 35-45 minutes.
Step 11 - Discard the foil and bake the lasagna until bubbly, about 10 minutes.
Step 12 - Let the lasagna rest for 10 minutes.
Step 13 - Serve the lasagna garnished with the parsley.
Time: 1 hour 15 minutes
Yield: 6 servings