This casserole won't be winning any beauty contests, but it tastes great and it's even better for lunch the next day. Even with making your own sauce, it comes together pretty quickly.
Ingredients
2 Tbsp olive oil
1 28 oz. can diced tomatoes
1 15 oz can tomato sauce
1 small yellow onion, diced
3 garlic cloves, pressed
1 lb lean ground beef
2 Tbsp dried oregano
2 Tbsp dried basil
2 Tbsp honey (optional)
salt and pepper to taste
2 cups dry macaroni
2 cups mozzarella cheese, divided
1 cup ricotta cheese
¼ cup Parmesan cheese
Instructions
Preheat oven to 375.
Begin by preparing your homemade pasta sauce: Heat olive oil over medium high heat. Add onion and saute until translucent, then add garlic. Cook until slightly brown.
Add ground beef and cook until browned.
Stir in herbs, diced tomatoes and tomato sauce. If you prefer a sweeter sauce, add honey.
Salt to taste and simmer while you prepare pasta. (Tip: if you have time, simmer longer, up to an hour or so. The longer you simmer, the better the flavor.)
Cook pasta in boiling water until just al dente. Drain and mix pasta with sauce. Add 1 cup of mozzarella cheese and stir to combine.
In a separate bowl, mix ricotta and Parmesan cheeses. Spoon into pasta and stir slightly. (You want the ricotta to stay somewhat clumpy.)
Pour into a greased casserole dish and top with remaining mozzarella.
Bake for 15 - 20 minutes or until heated through and cheese is melted.
Serve with a big green salad and a crusty bread.
Recipe by Heidi Schulz Books at http://blog.heidischulzbooks.com/2012/01/lasagna-casserole/