1 lb ground beef
1 jar spaghetti sauce
1 medium onion
1 can button mushrooms, or 1 package fresh mushrooms
15 oz ricotta cheese
1 package grated mozzarella
2 packages sliced mozzarella
1 cup grated Parmesan
9 lasagna noodles
Salt, pepper, garlic powder, and Italian seasoning to taste
1 pinch cinnamon
Preheat oven to 300 degrees.
Dice the onion and mushrooms, set aside. Brown the ground beef in a large sauce pan. Add the onion once it is almost all the way browned. Once the beef is browned and the onions are soft, add the spaghetti sauce, mushrooms, and seasonings. Stir together, and keep on low heat.
Mix together the eggs and ricotta, set aside. Boil the lasagna noodles as directed. Strain and lay flat on a clean surface.
Take an 8x12 glass pan and layer as follows:
Sauce, noodles, sauce, ricotta, sliced mozzarella
Noodles, sauce, ricotta, sliced mozzarella
Noodles, sauce, grated mozzarella, Parmesan
Cover with foil, bake 30-40 min. Remove foil, bake 5-10 min.
I use Laura's Lean Ground Beef, reduced fat cheeses, and Ragu Chunky Garden Style Sauce. YUM!