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ANN HAZAN'S FAVORITE LASAGNA
1 medium onion, minced
2 tablespoons olive oil
1 large garlic clove, minced
1 pound lean, ground chuck
1 23.5-oz. jar Francesco Rinaldi no-salt prepared pasta sauce*
1 cup water
Salt and pepper to taste
1 pound lasagna noodles, no boil or traditional
1 15-oz. container ricotta cheese
1/4 cup freshly grated Parmesan cheese
8 ounces grated mozzarella cheese
2 eggs
Additional Parmesan and
mozzarella for sprinkling
In a large saucepan, sauté onion in oil over medium-low heat until softened. Add garlic and sauté 1 to 2 minutes longer. Add ground beef, increase heat to medium-high and cook until meat changes color.
Reduce heat to medium, add sauce, water, and salt and pepper to taste. Heat together 15-20 minutes to blend flavors. Reserve.
Meanwhile, cook noodles until al dente. Drain, separate noodles in colander or lay on a towel to prevent sticking.
(*Using no-boil noodles eliminates this step, just use as is, no boiling required, but be sure to increase sauce by a cup.)
In a bowl, combine ricotta, Parmesan, mozzarella and eggs. Season with pepper to taste.
