1 pound ground beef
1/2 cup diced onion
2 cloves garlic, minced
(28-ounce) can crushed tomatoes
6-ounce) can tomato paste
tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
9 lasagna noodles
16 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
2 cups shredded mozzarella cheese
Chopped fresh basil, for serving
Preheat your oven to 350°F (180°C).
In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the onion is translucent. Drain any excess fat.
Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper to the skillet and stir to combine. Bring the mixture to a simmer and let it cook for 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook them according to the package instructions until they are al dente. Drain the noodles and rinse them with cold water to stop the cooking process.
In a small bowl, mix together the ricotta cheese, Parmesan cheese, and egg.
To assemble the lasagna, spread a layer of the meat sauce in the bottom of a 9×13-inch baking dish. Top the sauce with 3 lasagna noodles, then spread half of the ricotta mixture over the noodles. Sprinkle 1 cup of mozzarella cheese over the ricotta mixture.
Repeat the layering process with another layer of meat sauce, 3 lasagna noodles, the remaining ricotta mixture, and 1 cup of mozzarella cheese. Top the lasagna with the remaining 3 lasagna noodles and the remaining meat sauce. Sprinkle the remaining mozzarella cheese over the top.
Cover the baking dish with foil and bake the lasagna for 30 minutes.
Remove the foil and continue baking for an additional 15-20 minutes,
or until the cheese is melted and bubbly.
Let the lasagna cool for a few minutes before serving.
Garnish with chopped fresh basil before serving.
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