Lasagna

Gianni's Lasagna

This is comfort food from the first to the last bite. While the casserole bakes, toss a green salad and heat crusty Italian bread. Dinner is served.

Ingredients

• 2 tablespoons vegetable oil (we used canola)
• 2 pounds ground lean beef (we used round)
• 4 cups (32-ounces) canned tomato sauce (we used Contadina brand), divided
• Salt and fresh-ground black pepper, to taste
• 2 eggs
• 2 pounds ricotta cheese
• 8 ounces shredded mozzarella cheese (about 2 cups)
• 4 ounces grated parmesan cheese (about 1 1 / 4 cups)
• 2 tablespoons chopped fresh parsley
• 20 precooked pasta sheets (we used 1 1 / 4 boxes Barilla brand)

Method

Preheat the oven to 350 degrees. Very lightly oil the bottom of a 13 1 / 2-by-9 5 / 8-by-2 3 / 4-inch lasagna pan. Feel free to use a disposable aluminum pan. Set aside.

In a nonreactive large skillet, heat the vegetable oil over medium-high heat. Add the beef and cook, breaking up the meat into as small chunks as possible, until nicely browned. Drain well (this is important).

Add 2 cups tomato sauce to the meat. Season with salt and pepper and continue to cook to heat through.

In a large bowl, lightly beat the eggs. Add the ricotta, mozzarella cheese and parmesan cheeses; the parsley, salt and pepper.

Lightly coat the bottom of the prepared pan with about 1 / 3 cup tomato sauce. Layer 4 lasagna sheets very slightly overlapping on top of the sauce. Spread half the cheese mixture on the noodles, spreading to the edges.

Lightly coat with about 1 / 2 cup tomato sauce. Layer another 4 lasagna sheets on top and spread half the meat mixture on the sheets. Repeat these layers with the remaining cheese and meat mixtures. Top with the last 4 lasagna sheets and cover with the remaining 2 / 3 cup sauce.

Cover the pan with aluminum foil and place in the center of the oven about 1 hour. Remove from oven and let stand at least 15 minutes before cutting and serving. Makes 8 servings.