1.5 pounds lean ground beef (crumbled & browned)
1 large yellow onion (diced)
1 Tbs. sugar
1 tsp. minced garlic
2 cans diced petite tomatoes (I use Hunt's with fire-roasted garlic)
1 small can of tomato paste
1 rounded tsp. oregano
2 rounded tsp. parsley
1 bag of shredded, reduced fat mozzarella cheese
1/2 box lasagna noodles (I use whole wheat)
In a medium mixing bowl, mix the following, then set aside:
8 oz. light sour cream
1/2 container of light Parmesan cheese
1 leveled Tbs. oregano
1/2 tsp. basil
Boil noodles in a large pot with ~1 Tbs. extra virgin olive oil and ~1 tsp. salt for 12 minutes. Drain and shock with cold water. Set aside.
Saute onion in a little extra virgin olive oil with garlic and sugar. Add diced tomatoes, tomato paste, oregano, parsley, and browned, ground beef. Stir and heat on low ~5-10 minutes.
In a casserole dish, layer noodles, beef mixture, 1/2 the bag of mozzarella, and ~9-12 dollops of the sour cream & Parmesan mixture. Repeat this whole process once more. Cover the top with the remaining Parmesan cheese and bake at 425 for 20-30 minutes or until top starts to brown and insides are bubbling.
I like to serve my lasagna with lots of garlic bread! It doesn't take much of this dish to fill you up. It's SO filling and yummy! And, NO....this is NOT one of my healthier dishes. Enjoy! ;)