After 7 years I cannot believe I have not shared my lasagna recipe here. This dish is pretty common throughout American homes and is rotated on dinner menus at least monthly. My momma always made the best lasagna and that is still the one I use today. Why change a good thing right? I also buy the noodles that you do not have to boil and I use a jar of already made pasta sauce which saves a lot of time. Lasagna is also my favorite meal to freeze. You can bake them in throw away pans, wrap them tightly and bake when needed and they always come out tasting fresh. This is perfect for new moms or even Ramadan when you want to save time.

1 tablespoon sunflower oil
1 box of lasagna noodles (no boil)
1 pound lean ground beef
1 white onion
2 garlic cloves
1 (15 ounce) can fire roasted tomatoes (drained)
1 (24 ounce) jar of pasta sauce (I use Prego chunky)
2 teaspoons dried oregano
1 tablespoon of Italian seasoning
1 tablespoon of white sugar
1/4 chopped cilantro
1 (15 ounce) container ricotta cheese
1 bag (24 ounces) mix mozzarella and cheddar shredded cheese
1 cup fresh Parmesan cheese

1. In a saute pan on medium heat, add beef and cook until no longer pink. Meanwhile, in a food processor, add onion, garlic and cilantro, chop. Drain any excess fat from the beef, then return into pan and add onion mixture and reduce heat to low.

2. In a 13x9x2-inch casserole dish, add a large spoon of pasta sauce and cover bottom. Pre-heat oven to 375F.

3. Add the fire roasted tomatoes, pasta sauce, oregano, Italian seasoning, sugar and cilantro, mix well. Cook for 1o minutes on low.

4. In the pan, add a layer of noodles over the sauce. Add some meat sauce on top, then add a layer of mozzarella/cheddar, smooth half of ricotta cheese on top, sprinkle Parmesan cheese then repeat. You will want to end with a layer of noodles and add remaining sauce then sprinkle cheese.

5. Carefully cover top of pan with aluminum foil. Bake for 45 minutes. Allow to cool, then serve.

Yields: 8 servings

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