This is comfort food from the first to the last bite. While the casserole bakes, toss a green salad and heat crusty Italian bread. Dinner is served. • 2 tablespoons vegetable oil (we used canola) • 2 pounds ground lean beef (we used round) • 4 cups (32-ounces) canned tomato sauce (we used Contadina brand), divided • Salt and fresh-ground black pepper, to taste • 2 eggs • 2 pounds ricotta cheese • 8 ounces shredded mozzarella cheese (about 2 cups) • 4 ounces grated parmesan cheese (about 1 1 / 4 cups) • 2 tablespoons chopped fresh parsley • 20 precooked pasta sheets (we used 1 1 / 4 boxes Barilla brand) Preheat the oven to 350 degrees. Very lightly oil the bottom of a 13 1 / 2-by-9 5 / 8-by-2 3 / 4-inch lasagna pan. Feel free to use a disposable aluminum pan. Set aside. In a nonreactive large skillet, heat the vegetable oil over medium-high heat. Add the beef and cook, breaking up the meat into as small chunks as possible, until nicely browned. Drain well (this is important). Add 2 cups tomato sauce to the meat. Season with salt and pepper and continue to cook to heat through. In a large bowl, lightly beat the eggs. Add the ricotta, mozzarella cheese and parmesan cheeses; the parsley, salt and pepper. Lightly coat the bottom of the prepared pan with about 1 / 3 cup tomato sauce. Layer 4 lasagna sheets very slightly overlapping on top of the sauce. Spread half the cheese mixture on the noodles, spreading to the edges. Lightly coat with about 1 / 2 cup tomato sauce. Layer another 4 lasagna sheets on top and spread half the meat mixture on the sheets. Repeat these layers with the remaining cheese and meat mixtures. Top with the last 4 lasagna sheets and cover with the remaining 2 / 3 cup sauce. Cover the pan with aluminum foil and place in the center of the oven about 1 hour. Remove from oven and let stand at least 15 minutes before cutting and serving. Makes 8 servings. Per serving: 799 calories, 44 percent calories from fat, 39 grams total fat, 18 grams saturated fat, 210 milligrams cholesterol, 53 grams carbohydrates, 2 grams total fiber, 11 grams total sugars, 52 grams net carbs, 58 grams protein, 1259 milligrams sodium.
Mike Stocker / Sun Sentinel
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