Classic Italian-American Lasagna - cooking recipe

Ingredients

1 1/2 lbs lean ground beef
1 onion, chopped
2 stalks celery, chopped
1/2 red bell pepper, chopped
2 garlic cloves, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons salt
1 (28 ounce) can diced tomatoes with juice
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
2 cups part-skim ricotta cheese
1/2 cup grated parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 lb shredded mozzarella cheese
4 tablespoons grated parmesan cheese

Preparation

In a large skillet over medium heat, brown the ground beef, onion, celery, red pepper, and garlic; drain off fat.
Add/mix in basil, oregano, thyme, 1 1/2 teaspoons salt, diced tomatoes, and tomato paste; simmer for 30-45 minutes, stirring occasionally.
Preheat oven to 375\u00b0.
Bring a big pot of salted water to a boil; add in lasagna noodles, and cook for 9 minutes, or until al dente; drain.
Lay noodles, flat on towels, and blot dry.
In a bowl, mix the eggs, ricotta, 2 tablespoons parmesan cheese, parsley, and 1 teaspoon salt; set aside.
Oil the bottom and sides of a 13 x 9 inch baking dish.
Layer 1/3 of the lasagna noodles in the bottom of the pan; cover the noodles with half of the mozzarella cheese, and 1/3 of the sauce; repeat.
Top with remaining noodles and sauce.
Sprinkle the remaining Parmesan over the top.