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In a large sauce pan cook beef until brown; drain fat. Stir in tomato
sauce; tomato paste; water; 1 1/2 teaspoons each of oregano, basil, and Italian seasoning; sugar; garlic; 1/2 teaspoon each of the salt and pepper; and the bay leaf. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes until desired consistency. Remove from heat; discard bay leaf.
Preheat oven to 400 degrees.
In a large bowl combine egg, ricotta cheese, bread crumbs, parsley and remaining oregano, basil, Italian seasoning, salt and pepper. Stir in 2 cups of the mozzarella cheese.
Spoon about 1/2 cup of the sauce over bottom of a 3 quart rectangular baking dish; set aside.
Cut each cooked lasagna noodle in half crosswise. Place a spoonful of ricotta mixture at one end of each noodle; roll up and arrange in baking dish, seam side down.
Spoon remaining sauce over noodles. Cover loosely with foil. Bake for 30 minutes or until heated through. Uncover and sprinkle with remaining mozzarella cheese. Bake 5 minutes more to melt cheese. Let stand 5 minutes before serving.
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