NOTHING BEATS A GOOD LASAGNA AFTER A LONG DAY OF WORK 😋
Ingredients
For the Meat Sauce:
• 1 pound ground beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 can (14 ounces) tomato sauce
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
For the Ricotta Mixture:
• 15 ounces ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
Other Ingredients:
• 12 lasagna noodles (cooked according to package instructions)
• 4 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese for topping
Instructions
1. Prepare the Meat Sauce
• Heat a large skillet over medium heat. Add ground beef, onion, and garlic. Cook until the beef is browned and the onion is tender. Drain excess fat.
• Stir in crushed tomatoes, tomato paste, tomato sauce, sugar, basil, oregano, salt, and pepper. Simmer on low heat for 20-30 minutes, stirring occasionally.
2. Prepare the Ricotta Mixture
• In a medium bowl, mix ricotta cheese, egg, Parmesan cheese, and parsley until combined.
3. Preheat Oven
• Preheat your oven to 375°F (190°C).
4. Assemble the Lasagna
• Spread a thin layer of meat sauce at the bottom of a 9×13-inch baking dish.
• Layer 3 cooked lasagna noodles over the sauce.
• Spread 1/3 of the ricotta mixture over the noodles, then sprinkle with 1/3 of the mozzarella cheese.
• Top with 1/3 of the meat sauce.
• Repeat layers until all ingredients are used, ending with a layer of meat sauce.
• Sprinkle the top with the remaining mozzarella and Parmesan cheese.
5. Bake
• Cover the dish with aluminum foil (sprayed with cooking spray to prevent sticking).
• Bake for 25 minutes, then remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden.
6. Cool and Serve
• Let the lasagna rest for 10-15 minutes before cutting into slices. Serve hot.
