An excellent lasagna, that's a lot of work but gives a lot in return. It freezes well both cooked and uncooked. I typically make it in two pans and freeze one uncooked.
Servings: 8| 0.5 <a href="javascript:openCalcWindow(0.50000, 'cup')">cup</a> | chopped fresh basil leaves | |
| 1 <a href="javascript:openCalcWindow(1.00000, '28 oz. can')">28 oz. can</a> | diced tomatoes, drained | |
| 1 large | egg, lightly beaten | |
| 6 cloves | garlic, pressed | |
| 1 <a href="javascript:openCalcWindow(1.00000, 'pound')">pound</a> | ground beef | |
| 0.25 <a href="javascript:openCalcWindow(0.25000, 'cup')">cup</a> | heavy cream | |
| 12 | lasagna noodles | |
| 16 <a href="javascript:openCalcWindow(16.00000, 'ounce')">ounce</a> | mozzarella cheese, shredded | |
| 1 <a href="javascript:openCalcWindow(1.00000, 'tablespoon')">tablespoon</a> | olive oil | |
| 1 medium | onion | |
| 18 <a href="javascript:openCalcWindow(18.00000, 'ounce')">ounce</a> | parmesean | |
| 1 <a href="javascript:openCalcWindow(1.00000, 'teaspoon')">teaspoon</a> | pepper | |
| 1 <a href="javascript:openCalcWindow(1.00000, '28 oz. can')">28 oz. can</a> | pureed tomatoes | |
| 15 <a href="javascript:openCalcWindow(15.00000, 'ounce')">ounce</a> | ricotta cheese | |
| 1 <a href="javascript:openCalcWindow(1.00000, 'teaspoon')">teaspoon</a> | salt | |