Instructions

• Saute onion in 1 tablespoon hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and saute 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 teaspoon salt, and 1/2 teaspoon pepper;
• bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.
• Place lasagna noodles in a 9 x 13-inch pan. Carefully pour 8 cups boiling water and remaining 1 tablespoons olive oil over noodles. Let stand 15 minutes.
• Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper until blended.
• Spoon half the meat sauce mixture in a lightly greased 9 x 13-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and half of the mozzarella cheese slices. Repeat layers once.
• Bake, covered, at 350°F for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.
• This may be frozen ahead before baking.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.