Meat Lasagna Recipe
Pasta sheets layered with Bolognese meat sauce, ricotta, and house marinara.
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Ingredients
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Pasta
Bolognese Meat Sauce
Ricotta Layer
Marinara Sauce
Method
Meat Sauce Preparation
- 1
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion, minced garlic, diced carrot, and diced celery. Sauté until vegetables are soft, about 5-7 minutes.
- 2
Brown the Meat
Increase the heat to medium-high. Add ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 8-10 minutes. Drain excess fat if necessary.
- 3
Add Tomatoes and Seasoning
Stir in crushed tomatoes, tomato paste, dried oregano, red wine (if using), salt, and black pepper. Bring to a simmer, then reduce heat to low. Cook for 20-30 minutes, stirring occasionally.
Ricotta Layer Preparation
- 4
Mix the Ricotta
In a medium bowl, combine ricotta cheese, egg, grated Parmesan cheese, chopped basil, and salt. Mix until well combined and set aside.
Marinara Sauce Preparation
- 5
Prepare Marinara Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add canned tomatoes, dried oregano, salt, black pepper, and chopped basil. Simmer for 15-20 minutes to thicken.
Assembling the Lasagna
- 6
Layer the Ingredients
Preheat your oven to 180°C (350°F). In a large baking dish, spread a thin layer of marinara sauce on the bottom. Place 4 lasagna sheets on top, followed by half of the Bolognese meat sauce, half of the ricotta mixture, and a layer of marinara sauce. Repeat the layers, finishing with a layer of marinara sauce on top.
- 7
Bake the Lasagna
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
- 8
Rest and Serve
Remove from the oven and let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy!