Lasagna Recipe
ground beef, ricotta and mozzarella
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Ingredients
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Pasta & sheets
Meat sauce
Cheese filling
Assembly & topping
Method
Pasta & sheets
- 1
Prepare noodles
If using regular lasagna noodles, bring a large pot of salted water to a boil and cook noodles 1-2 minutes less than package directions so they are al dente. Drain and rinse briefly under cold water to stop cooking, then lay flat on a sheet tray or a lightly oiled baking sheet to prevent sticking. If using no-boil noodles, skip this step.
Meat sauce
- 2
Cook aromatics and beef
Heat 1 tablespoon olive oil in a large skillet or saucepan over medium-high heat. Add the finely chopped onion and sauté 4-5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant. Add 1 pound ground beef, break it up with a spoon, and cook until no longer pink, about 6-8 minutes. Drain excess fat if desired.
- 3
Simmer sauce
Return pan to medium heat, stir in 28 oz tomato sauce, 14 oz crushed tomatoes, and 2 tablespoons tomato paste. Add 1 teaspoon Italian seasoning, 1 teaspoon oregano, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes if using. Stir to combine, bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15-20 minutes to thicken and develop flavor, stirring occasionally. Taste and adjust seasoning.
Cheese filling
- 4
Combine ricotta filling
In a medium bowl combine 15 oz ricotta cheese, 1 large egg, 1 cup grated Parmesan, 2 tablespoons chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and well blended. Refrigerate until ready to assemble.
Assembly & topping
- 5
Preheat oven and prepare pan
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with nonstick spray or butter.
- 6
Layer lasagna
Spread about 1 cup of the meat sauce evenly over the bottom of the prepared baking dish to prevent sticking. Place a single layer of 3-4 lasagna noodles over the sauce (depending on noodle size). Spread one-third of the ricotta mixture (about 1/3 of the bowl) evenly over the noodles. Spoon about 1 to 1 1/2 cups of meat sauce over the ricotta layer and spread to cover. Sprinkle about 1 cup shredded mozzarella over the sauce. Repeat the noodle-ricotta-sauce-mozzarella layering two more times (three total layers). Finish with a final layer of noodles topped with the remaining meat sauce, remaining mozzarella (about 1 cup), and the 1/4 cup extra grated Parmesan on top.
- 7
Bake
Cover the dish tightly with aluminum foil (to prevent cheese from sticking to the foil, tent the foil or spray the underside with a small amount of cooking spray). Bake in the preheated 375°F oven for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and bubbly and edges are bubbling. For a browned top, switch to broil on high for 1-2 minutes while watching closely.
- 8
Rest and garnish
Remove lasagna from oven and let rest, uncovered, for 10-15 minutes to set (this makes slicing cleaner). Garnish with 2 tablespoons chopped fresh basil or parsley if desired. Slice into 8 equal portions and serve.