makes eight servings
1 1/2 lb. lean (at least 80%) ground beef
2 medium onions, chopped (1 cup)
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (28 oz) chunky tomato sauce
1 cup water
1 container (15 oz) ricotta cheese
1 cup shredded Swiss cheese (4 oz)
1/4 cup chopped fresh parsley
8 slices bacon, crisply cooked, crumbled (1/2 cup)
12 uncooked lasagna noodles
2 cups shredded Cheddar cheese (8 oz)
13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch
skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7
minutes, stirring occasionally, until beef is brown; drain. Stir in
tomato sauce and water. Heat to boiling; reduce heat to medium-low.
Simmer uncovered 10 minutes.
In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.
about 1 cup of the beef mixture in baking dish. Top with 4 uncooked
noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4
cup of the Cheddar cheese over noodles. Repeat layers once, starting
with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese
and bacon. Spray 15-inch sheet of foil with cooking spray. Cover
lasagna with foil, sprayed side down. Refrigerate at least 2 hours but
no longer than 24 hours.
oven to 350°F. Bake covered 45 minutes. Uncover and bake about 30
minutes longer or until bubbly and golden brown. Cover and let stand 10
minutes before cutting.
bacon recipe source: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440