Description
A traditional Classic Lasagna with layers of hearty ground beef, rich tomato sauce, creamy ricotta, and melty mozzarella cheese, baked to perfection. This family favorite is the ultimate comfort food and a great dish for feeding a crowd.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cans (6 oz each) tomato paste
- 2 cans (6.5 oz each) tomato sauce
- 1/4 cup water
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 lasagna noodles, cooked and drained
- 16 oz ricotta cheese
- 1 egg
- 4 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet with the beef and cook until softened, about 3-4 minutes.
- Stir in the crushed tomatoes, tomato paste, tomato sauce, water, basil, oregano, salt, and black pepper. Simmer on low heat for 20-30 minutes, stirring occasionally.
- In a separate bowl, combine the ricotta cheese, egg, and 1/2 cup of Parmesan cheese. Mix until smooth.
- Spread a thin layer of the meat sauce at the bottom of a 9×13-inch baking dish.
- Layer 4 lasagna noodles over the sauce. Top with 1/3 of the ricotta mixture, followed by 1/3 of the mozzarella cheese, and a layer of the meat sauce.
- Repeat the layers twice more, ending with a layer of meat sauce on top.
- Sprinkle the remaining mozzarella and Parmesan cheeses on top.
- Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, until the top is golden and bubbly.
- Let the lasagna sit for 10-15 minutes before slicing and serving.
Notes
- You can prepare the lasagna ahead of time and refrigerate it overnight before baking.
- For a richer flavor, you can use ground Italian sausage instead of or in addition to ground beef.
- To make it a bit lighter, use part-skim ricotta and mozzarella cheese.
- Prep Time: 20 minutes
- Cook Time: 50 minutes