Tommy Hilfiger’s Lasagna
1 lb. fresh ground meat
1 medium onion chopped
1 clove garlic
12 fresh uncooked lasagna noodles
16 oz. ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped parsley
2 cup sliced mozzarella
1 tablespoon sugar
1 tablespoon chopped fresh basil leaves
16 oz. can whole tomatoes, undrained
15 oz. can tomato sauce
salt to taste
Cook ground meat, onion, and garlic, until meat is brown, drain.
Stir 2 tablespoon parsley, sugar, basil, tomato sauce and broken up whole tomatoes. Heat to boiling, simmer 45 minutes.
Heat oven to 350° F.
Boil noodles, drain.
Mix ricotta cheese, 1/4 c. Parmesan cheese, 1 T. parsley and oregano.
Spread 1 cup of the sauce mixture in a rectangular baking dish; top with 4 noodles. Spread with 1 cup of sauce mixture. Lay enough slices of the mozzarella to cover. Repeat process until all ingredients are finished.
Cover with wax paper first, then a sheet of tin and bake for approximately 30 minutes.
Uncover and bake for 15 minutes until bubbly.
Serve with fresh garden salad and garlic bread.