Hearty Lasagna

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This meal is great for Valentine's Day, an anniversary meal, or maybe even for a wedding rehearsal supper or meal.

  • 1 1/2 lb. ground beef
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  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 3 Tbsp. vegetable oil
  • 1 can Italian diced tomatoes, undrained
  • 1 can tomato sauce
  • 1 can tomato paste
  • 1 tsp. dried oregano
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 medium carrots, halved
  • 2 celery ribs, halved
  • 1 package lasagna noodles
  • 1 carton ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup Parmesan cheese


In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1 1/2 hours, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery.


In greased 9x13 inch baking dish, layer one-third of noodles, one-third of sauce, one-third of ricotta, one-third of mozzarella, and one-third of Parmesan. Repeat layers once. Top with remaining noodles and meat sauce. Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake uncovered, at 350 degrees F, for 45 minutes. Remove and discard heart foil. Let stand 10-15 minutes before cutting. Makes 12 servings.

By Robin from Washington, IA

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