Description
A rich, multi-layered beef lasagna featuring a slow-simmered meat sauce and a creamy ricotta-parmesan blend. Perfectly balanced and structurally sound.
Ingredients
Scale
- 1 lb ground beef (80/20)
- 1 onion, finely diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 15 oz ricotta cheese
- 1 egg, beaten
- 1/2 cup grated parmesan
- 4 cups shredded mozzarella
- 12 lasagna noodles
- 1 tbsp dried oregano
- Fresh parsley for garnish
Instructions
- Brown ground beef in a large pot over medium-high heat until cooked through.
- Add diced onion and garlic to the beef and sauté until softened.
- Stir in crushed tomatoes and oregano; simmer on low for 45-60 minutes until thickened.
- In a bowl, combine ricotta, beaten egg, and parmesan cheese.
- Spread 1 cup of meat sauce on the bottom of a 9×13 inch baking dish.
- Layer noodles, then ricotta mixture, then meat sauce, then mozzarella.
- Repeat layers until ingredients are used, finishing with a thick layer of mozzarella.
- Cover with foil and bake at 375F for 25 minutes.
- Remove foil and bake for an additional 15 minutes until golden brown.
- Rest for 20 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American