Makes eight servings.
Reprinted with the permission of Cabot.
Cook Time: 35 minutes
Total Time: 35 minutes
Ingredients:
- 1 medium onion, minced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1-1/2 pounds ground beef
- 1 package lasagna
- 1 32-ounce jar spaghetti sauce
- 2 pounds Cabot Ricotta Cheese
- 2-1/2 cups shredded Cabot Tomato Basil Cheddar Cheese, divided
- 1/4 cup plus 2 tablespoons Grated Parmesan Cheese, divided
- 2 eggs, beaten
- Salt and pepper to taste
Preparation:
Preheat oven to 350°. In a skillet, sauté onion and garlic in olive oil until golden. Add ground beef and cook thoroughly. Drain off excess fat. Stir in spaghetti sauce and simmer five minutes. Cook noodles per package directions. In a separate bowl, combine ricotta, 2 cups Tomato Basil Cheddar and 1/4 cup Parmesan cheese. Blend in eggs, add salt and pepper to taste. Spread a thin layer of spaghetti sauce on bottom of a 13" x 9" pan and cover with noodles. Spread 1/2 of cheese mixture on top of noodles, cover with 1/3 of spaghetti sauce. Repeat layers and top with final layer of noodles. Spread remaining sauce on noodles and sprinkle with remaining Parmesan and Tomato Basil Cheddar Cheese. Cover pan with foil, bake at 350° for 35 minutes, remove foil and bake five minutes or until cheese is melted and bubbling.
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