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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Cook ground beef, onion, carrot and garlic in a large saucepan over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in tomato sauce, tomato paste, water and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
Meanwhile, cook the lasagna noodles according to the package directions. Drain noodles; rinse with cold water. Drain well; set aside. Stir together egg and ricotta in a small bowl.
Layer 3 noodles in the prepared baking dish. Spread with a third of the cheese filling. Top with a third of the sauce and a third of the mozzarella. Repeat layers twice. Sprinkle with Parmesan.
Bake, covered, for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving.