1 tablespoon olive oil
1 medium onion, minced
1 clove garlic, minced
1 ½ pounds ground beef
1 (32-ounce) jar marinara sauce
1 package lasagna noodles
2 pounds ricotta cheese
¼ cup plus 2 tablespoons Parmesan cheese, grated & divided
2 large eggs, beaten
Salt and ground black pepper to taste
10 ounces Cabot Tomato Basil Cheddar, grated (about 2 ½ cups), divided
PREHEAT oven to 350°F. In large skillet over medium heat, heat oil; add onion and garlic and sauté until golden. Add ground beef and cook, breaking up with wooden spoon, until no longer pink. Tilt pan and spoon off excess fat.
STIR in marinara sauce and simmer until slightly thickened, about 5 minutes.
COOK lasagna noodles according to package directions while sauce simmers. Drain and set aside.
COMBINE ricotta, 2 cups of cheddar and ¼ cup of Parmesan in a large bowl. Mix in eggs and season with salt and pepper.
SPREAD thin layer of meat sauce over bottom of 9-by-13-inch baking dish. Add layer of noodles. Spread half of ricotta mixture on top of noodles, followed by one third of remaining meat sauce.
REPEAT layers and top with final layer of noodles. Spread remaining sauce over noodles and sprinkle with remaining cheddar and Parmesan.
COVER dish with foil and bake for 35 minutes. Remove foil and bake for 5 minutes longer or until cheese is melted and bubbling.
This is a good basic recipe. No basil listed in ingredients. Suggest adding 2 tsp dry or 3/4 c fresh.
Can be baked with dry pasta. Cover with foil, and bake an additonal 15 to 20 minutes.