Description
A rich, multi-layered holiday lasagna featuring savory ground beef, a creamy ricotta and nutmeg blend, and a golden crust of melted mozzarella and parmesan.
Ingredients
Scale
- 1 lb ground beef (85% lean)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 1 tbsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- 15 oz ricotta cheese
- 1 large egg, beaten
- 1/4 tsp ground nutmeg
- 12 lasagna noodles
- 3 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375F.
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Stir in minced garlic and cook for 1 minute. Add crushed tomatoes, oregano, and basil. Simmer on low for 30 minutes.
- In a bowl, mix ricotta cheese, beaten egg, salt, pepper, and ground nutmeg until smooth.
- Boil lasagna noodles in salted water until just al dente. Drain and set aside.
- Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
- Layer noodles, then ricotta mixture, then mozzarella and parmesan. Repeat layers, ending with a top layer of mozzarella.
- Cover with foil (not touching the cheese) and bake for 25 minutes.
- Remove foil and bake for another 15-20 minutes until the cheese is golden and bubbling.
- Let the lasagna rest for 20 minutes before slicing and garnishing with fresh parsley.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American