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Lasagna
Yield:

12 SERVINGS

Cooking the Beets time:

45 MINUTES

Prep time:

20 MINUTES

INGREDIENTS

Meat Sauce:
  • 450 grams ground beef
  • 3 cups Napoli sauce
  • 1 small onion
  • 2 glove garlic
Cheese Filling:

METHOD

  1. Prepare Meat Sauce: Heat 4-quart saucepan over medium-high heat until hot. Saute garlic and onion, add ground beef break up with a fork stir continuous until no pink remains and onion is tender. Drain the fat from the meat. Add the meat into a large saucepan with the tomato sauce. Simmer the sauce 15 to 20 minutes.

  2. Preheat oven to 375 degrees F.

  3. Cook lasagna in salted boiling water for 10 minutes. Drain and rinse.

  4. In a large bowl, combine the HAPPY VALLEY Cheddar, HAPPY VALLEY Mozzarella, 1/2 cup HAPPY VALLEY Grated Parmesan, eggs, and parsley.

  5. In a 33 x 22-centimeter baking dish, spread 1/2 cup of the meat sauce. Place 4 lasagna noodles lengthwise over the sauce, overlapping the edges. Spread one-third of the HAPPY VALLEY Cheddar Cheese mixture over the noodles, cover with one-fourth sauce.

  6. Repeat layers 2 more times ending with a layer of noodles. Spread remaining sauce on top and sprinkle with 2 tablespoons HAPPY VALLEY Grated Parmesan Cheese. Cover with foil and bake for 30 minutes or until hot and bubbly. Remove the foil and bake an additional 10 minutes.

  7. Remove from the oven and let stand 10 minutes before serving. Add mint leaves at the top for additional appearance.