Description
A rich lasagna recipe featuring layers of pasta, meat sauce, and cheese.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 lasagna noodles
- 1 (15 ounce) container ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Brown the ground beef in a large skillet. Drain fat.
- Add onion and garlic to the skillet; cook until soft.
- Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Simmer for 30 minutes.
- Cook lasagna noodles according to package directions. Drain well.
- In a bowl, mix ricotta cheese, egg, and Parmesan cheese.
- Preheat your oven to 375 degrees F (190 degrees C).
- Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
- Layer with four noodles, then half of the ricotta mixture, and one-third of the mozzarella cheese.
- Repeat the layers: sauce, noodles, remaining ricotta, and one-third of the mozzarella.
- Top with the final layer of noodles, remaining sauce, and remaining mozzarella cheese.
- Bake for 25 to 30 minutes, or until cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Notes
- For a deeper flavor, use Italian sausage instead of or mixed with the ground beef.
- You can prepare this dish ahead of time and refrigerate before baking. Add 10 minutes to the baking time if baking from cold.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
- Cholesterol: 85
Keywords: lasagna, pasta, beef, tomato sauce, baked pasta, Italian