- 2 15-oz. containers low-fat ricotta cheese
- 2 8-oz. packages mozzarella cheese, shredded
- parmesan cheese, grated, to taste
- 1 1/2 8-oz. jars pasta sauce
- 1 hard-boiled egg, finely chopped
- 2 lbs. ground beef
- 2 Tbsp olive oil
- 1 tsp garlic powder
Preheat oven to 350 degrees.
1 Tbsp olive oil and garlic powder in pot on medium heat. Add meat and
cook until browned. Add pasta sauce, and reduce heat to low. Simmer 30
a large pot, bring water to a boil. Add pinch of salt and remaining
Tbsp olive oil. Add lasagna to water and boil 15 minutes, or until
a thin layer of meat sauce on bottom of pan, then one layer of cooked
lasagna and sprinkle half of the chopped egg. Distribute out one
container ricotta cheese then one package mozzarella cheese. Top with
with thicker layer of meat sauce (half of pot), layer of cooked
lasagna, egg, ricotta cheese, mozzarella cheese, parmesan cheese, meat
sauce and one more layer of lasagna. Leave a little sauce to put on top.
Cover with aluminum foil and cook 1 hour 15 minutes, or until cheese is melted and browned.