Lasagna

Easy to make,
Great for leftovers,
Delicious comfort food,
Can be frozen

High in calories and fat,
Time-consuming,
May be too heavy for some

Good source of protein and calcium,
Tomatoes contain lycopene, an antioxidant that may have cardiovascular benefits

	1 lb lasagna noodles
	1 lb ground beef
	1 onion, chopped
	4 garlic cloves, minced
	1 can (28 oz) crushed tomatoes
	1 can (6 oz) tomato paste
	1/2 cup water
	2 tbsp sugar
	1 tbsp dried basil
	1 tsp fennel seeds
	1/2 tsp salt
	1/4 tsp black pepper
	1 cup grated Parmesan cheese
	2 cups shredded mozzarella cheese
	1 container (15 oz) ricotta cheese
	2 eggs
	1/4 cup chopped fresh parsley

1.	Preheat oven to 375°F
2.	Cook lasagna noodles according to package instructions
3.	In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned
4.	Stir in crushed tomatoes, tomato paste, water, sugar, basil, fennel seeds, salt, and pepper. Simmer for 30 minutes
5.	In a mixing bowl, combine ricotta cheese, eggs, and parsley
6.	Spread meat sauce on the bottom of a 9 x 13 inch baking dish
7.	Place a layer of cooked lasagna noodles on top of meat sauce
8.	Add a layer of the ricotta mixture, followed by a layer of shredded mozzarella cheese
9.	Repeat layers until all ingredients are used up
10.	Sprinkle Parmesan cheese on top
11.	Cover with aluminum foil and bake for 25 minutes
12.	Remove foil and bake for an additional 25 minutes
13.	Let cool for 10 minutes before serving