Description
A hearty and comforting lasagna layered with savory meat sauce and creamy cheeses, perfect for family gatherings.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can tomato sauce
- 1 teaspoon sugar (optional)
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 12–14 lasagna noodles (regular or no-boil)
- 15 ounces ricotta cheese
- 1 large egg
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried basil
- 3 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese, grated
Instructions
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, draining any excess fat.
- Add chopped onion and garlic to the skillet and cook until softened, about 3 minutes.
- Stir in the crushed tomatoes, tomato paste, and tomato sauce. Add oregano, basil, garlic powder, onion powder, and sugar (if using).
- Simmer the sauce uncovered for 30-45 minutes, stirring occasionally. Season with salt and pepper to taste.
- In a bowl, mix ricotta cheese, egg, shredded mozzarella, grated Parmesan, chopped parsley, dried basil, and salt and pepper until smooth.
- Cook the lasagna noodles according to package directions, or skip if using no-boil noodles. Drain and set aside.
- Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of meat sauce.
- Add a layer of lasagna noodles, followed by half of the ricotta mixture and a third of the shredded mozzarella cheese.
- Repeat layers with more noodles, the remaining ricotta, and more mozzarella. Top with the remaining noodles, cover with meat sauce, and sprinkle with remaining mozzarella and Parmesan.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes, until cheese is bubbly and golden.
- Let the lasagna rest for 15 minutes before slicing.
Notes
Store leftovers in an airtight container for up to 4 days. Freeze before baking for longer storage.
- Prep Time: 15
- Cook Time: 60
- Cuisine: Italian