1 1/2 – lb lean (at least 80%) ground beef
2 – medium onions, chopped (1 cup)
1/4 – teaspoon salt
1/8 – teaspoon pepper
1 – can (28 oz) chunky tomato sauce
1 – cup water
1 – egg
1 – container (15 oz) ricotta cheese
1 – cup shredded Swiss cheese (4 oz)
1/4 – cup chopped fresh parsley
8 – slices bacon, crisply cooked, crumbled (1/2 cup)
12 – uncooked lasagna noodles
2 – cups shredded Cheddar cheese (8 oz)
- 1 Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 minutes.
- 2 In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.
- 3 Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4 cup of the Cheddar cheese over noodles. Repeat layers once, starting with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese and bacon. Spray 15-inch sheet of foil with cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.
- 4 Heat oven to 350°F. Bake covered 45 minutes. Uncover and bake about 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting.
Credit: Betty Crocker