Ingredients
1-1/2 pounds ground beef1 medium onion, chopped1 garlic clove, minced3 tablespoons olive oil1 can (28 ounces) Italian diced tomatoes, undrained1 can (8 ounces) tomato sauce1 can (6 ounces) tomato paste1 teaspoon dried oregano1 teaspoon sugar1 teaspoon salt1/4 teaspoon pepper2 carrots, halved2 celery ribs, halved12 ounces lasagna noodles1 carton (15 ounces) ricotta cheese2 cups shredded part-skim mozzarella cheese1/2 cup grated Parmesan cheese
Preparation
In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery.
In a greased 13x9-in. baking dish, layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce.
Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting.
