Description
A rich and hearty lasagna layered with meat, cheese, and a delicious tomato sauce.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 9 lasagna noodles (uncooked or oven-ready)
- 2 tablespoons chopped fresh basil or parsley
Instructions
- In a large skillet, cook ground beef and chopped onion over medium heat until browned and softened. Drain excess fat.
- Stir in garlic and cook for 1 minute. Add crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 20–25 minutes.
- In a bowl, mix ricotta, egg, a pinch of salt, and 1/4 cup Parmesan until smooth.
- Cook noodles in salted water until al dente, then drain and lay flat to cool.
- Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a 9×13 baking dish.
- Layer noodles, ricotta mixture, mozzarella, and meat sauce. Repeat layers. End with sauce and top with remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 20–25 minutes until golden and bubbly.
- Let rest for 15 minutes before serving. Garnish with fresh basil or parsley.
Notes
- This lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Feel free to add vegetables such as spinach or mushrooms for added nutrition.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg