Ingredients:
- 1 pound ground beef
- 1 15oz container ricotta cheese
- 1 8oz package "no boil" lasagna noodles, broken into 2 inch lengths
- 3 cups tomato sauce (one 29-ounce can)
- 2 cups shredded mozzarella cheese (8 ounces)
- 1/4 cup parmesan cheese
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 1/2 tablespoons dried basil
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Directions:
- Preheat oven to 375° F. Heat oil in a skillet over medium high heat and add the onion and garlic. Sauté for a few minutes until the onion softens. Add the ground beef, breaking up the meat with the back of a wooden spoon, until the beef is no longer pink, about 5 minutes. Drain off liquid. Season to taste with salt and pepper.
- Mix the basil, oregano, noodles, tomato sauce, ricotta cheese, and parmesan cheese into the meat mixture. Pour the mixture into a 9x13 inch casserole dish, and sprinkle the cheese on top. Cover loosely with aluminum foil.
- Bake in preheated oven for 30 minutes, until the noodles have softened and cheese is melted.
