Description
A rich and comforting layered lasagna made with tender pasta sheets, savory ground beef tomato sauce, creamy ricotta, and plenty of melted mozzarella, baked until golden and bubbly.
Ingredients
Units
Scale
- 12 lasagna noodles, cooked al dente
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened. Stir in minced garlic and cook briefly. Add ground beef and cook until browned.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 15 minutes until slightly thickened.
- In a mixing bowl, combine ricotta cheese and egg until smooth.
- Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of meat sauce on the bottom of the dish. Add three noodles, then spread some ricotta mixture, sprinkle mozzarella, and spoon over more sauce. Repeat layering process, finishing with sauce and topping with remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until bubbly and golden.
- Let rest for 10 to 15 minutes before slicing and serving.
Notes
- Let the lasagna rest before slicing for cleaner layers.
- Simmer the sauce longer for deeper flavor if time allows.
- Freshly shredded cheese melts more smoothly.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 8g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg