Source: dLife

Tasty and very easy beef lasagna.

Servings

1 lb extra lean ground beef (5% fat)
1 medium garlic cloves, minced
1 tbsp ground basil leaves
1.5 tsp salt
29 oz canned unsalted diced tomatoes
14.5 oz Tomatoes, dices, canned
6 oz tomato paste
10 oz Pasta, lasagna, semolina, cut, dry
3 cup Cheese, ricotta, partially skim
0.5 cup grated Parmesan cheese
2 tbsp chopped parsley
2 eggs, beaten
1 tsp salt
0.5 tsp black pepper
2 cup Cheese, mozzarella, low moisture, partially skim, shredded

1 Put meat into a large saucepan and crumble while browning. While meat is browning put 2 - 4 cups of water on stove to boil. After meat is browned, put into colander in sink and drain. Pour BOILING water over meat and drain well.
2 Put tomatoes, garlic, salt, and tomato paste into the saucepan. Add meat after it is drained. Simmer for 30 minutes, stirring occasionally.
3 Cook the noodles as directed on package.
4 While noodles are cooking, combine ricotta, parmesan, parsley flakes, beaten eggs, salt and pepper.
5 Spread a thin layer of sauce on bottom of pan. Place half the noodles into a 13x9x2 pan that was sprayed with cooking spray. Spread 1/2 the ricotta mixture over noodles. Cover with 1/2 mozzarella. Spread 1/2 sauce over the mozzarella. Cover with another layer of noodles. Spread 1/2 ricotta mixture over noodles, cover with mozzarella (leaving enough to cover top when done) and spread with more sauce. Top with remaining mozzarella.
6 Cover and refrigerate or bake uncovered at 375 degrees F for about 30 minutes. Let stand for 10 minutes before cutting.