This recipe is easy to make and tastes great. You can use this recipe for fresh lasagna or oven ready. You may need to use less or more sauce depending on which one you decide to use. Refrigerate any leftover sauce for a quick weeknight pasta dish. Lasagna trays may vary depending on the size of lasagna sheets you are using. Makes approx. 2 trays.
Credits :Cora Duni
Heat oil in sauce pot over medium heat. Add onions and cook until softened stirring occasionally, about 5 min. Add garlic, ground beef and parsley. Season with a pinch of salt & pepper. Cook on medium-high heat for 10-15 min. or until meat is no longer pink. Add the wine, stir and cook for another 5-8 min. or until some of the liquid has absorbed. Pour in canned tomatoes, tomato paste and water. Season with salt, pepper and sugar. Add the fresh basil and cover. Cook on low-medium heat for about 30 min., stirring occasionally. Preheat oven to 350 degrees F. Coat the bottom of the trays with the meat sauce. Place a sheet of lasagna in pan then sprinkle with mozzarella and 1/2 tsp of parmesan cheese and pour some meat sauce over top. (Make sure the sheet is covered with sauce.) Repeat this until you have 4-5 layers. (End with sauce on top.) Sprinkle top layer with mozzarella and parmesan cheese. Cover with foil and bake for 25-30 min. Uncover and bake for another 10 min. Let stand for 5 min and enjoy.