This classic beef lasagna recipe is easy to make and will be ready to eat in just over an hour.
Preheat oven to 375 degrees F. For sauce, 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, the water, Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions. Drain the noodles; rinse with cold water. Drain well; set aside.
Lightly coat a 2-quart rectangular baking dish with cooking spray. For cheese filling, stir together the egg and ricotta (or cottage) cheese in a small bowl.
Layer three noodles in the prepared baking dish. Spread with one-third of the cheese filling. Top with one-third of the sauce and one-third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan (or Romano).
Bake, covered with foil, for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving. If desired, sprinkle with basil.
2 1/2 lean protein, 2 starch, 1/2 fat, 1/2 vegetable