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by Tammy Hoover
1 lb. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (29 oz) can tomato sauce
1 c water
1 (6 oz) can tomato paste
1 t salt
1 t dried oregano
½ t basil
¼ t cilantro
1 pkg. (8 oz) no cook Lasagna noodles
4 c (16 oz) shredded Mozzarella cheese
1 16 oz container Ricotta cheese
½ c grated Parmesan cheese
In a bowl, combine cheese and toss; set aside. Cook beef, onion and garlic over medium heat until meat is no longer pink; drain and add the tomato paste, and spices. Mix well and spread a 4th of the meat sauce in a 9x13 ungreased baking dish. Arrange half of the noodles over sauce; top with ½ of the cheese mixture. Repeat layers. Top with remaining sauce. Cover and bake at 350 degrees for 45-50 minutes, until noodles are tender; remove cover and bake another 5-10 minutes until browned slightly. Garnish with 3 mint leaves in the center.
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