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Heat a large Dutch oven or pot heat ton medium heat. Add the olive oil.
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Add the onion and garlic and saute until soft, about 3 minutes.
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Add the ground beef and cook until brown.
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Add the puree, sauce, diced tomatoes, paste, sugar, basil, salt, oregano, pepper, and bay leaves. Stir until well combined.
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Reduce heat. Cover and simmer for at least 45 minutes, stirring occasionally.
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Preheat oven to 350° F.
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Place a few long sheets of wax paper onto a clean work surface, and spray with cooking spray. In a large pot, cook lasagna noodles according to manufacturer’s directions. Drain and place noodles flat onto the wax paper while the sauce continues to cook.
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In a large bowl, beat the egg.
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Add the ricotta, 3/4 cup of the Parmesan cheese, and parsley. Mix until well combined.
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Generously coat a deep 9 X 13-inch baking dish with cooking spray, and layer a rimmed baking pan with tin foil.Remove the bay leaves from the meat sauce.
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Place a thin layer of sauce on the bottom of the pan.
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Put 4 lasagna noodles on top of the meat sauce.
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Spread 1/3 of the ricotta mixture over the noodles.
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Completely cover with about 2 cups of sauce, making sure to spread the sauce into the corners and along the edges.
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Sprinkle 1/2 cup of the mozzarella over the sauce.
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Place 4 lasagna noodles over the mozzarella and repeat the order of layering.
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Place lasagna noodles over the final ricotta/mozzarella layer and cover with sauce.
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Sprinkle remaining mozzarella and parmesan cheeses over the sauce.
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Place the pan of lasagna onto the foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting into at the table.
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Bake for 50 minutes or until bubbly. If you should notice cheese beginning to brown, cover lightly with a sheet of aluminum foil.
Enjoy !!