NOTHING BEATS A GOOD LASAGNA AFTER A LONG DAY OF WORK π
Ingredients
For the Meat Sauce:
β’ 1 pound ground beef (or a mix of beef and pork)
β’ 1 small onion, finely chopped
β’ 3 cloves garlic, minced
β’ 1 can (28 ounces) crushed tomatoes
β’ 2 tablespoons tomato paste
β’ 1 can (14 ounces) tomato sauce
β’ 1 teaspoon sugar
β’ 1 teaspoon dried basil
β’ 1 teaspoon dried oregano
β’ Salt and pepper to taste
For the Ricotta Mixture:
β’ 15 ounces ricotta cheese
β’ 1 large egg
β’ 1/4 cup grated Parmesan cheese
β’ 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
Other Ingredients:
β’ 12 lasagna noodles (cooked according to package instructions)
β’ 4 cups shredded mozzarella cheese
β’ 1/2 cup grated Parmesan cheese for topping
Instructions
1. Prepare the Meat Sauce
β’ Heat a large skillet over medium heat. Add ground beef, onion, and garlic. Cook until the beef is browned and the onion is tender. Drain excess fat.
β’ Stir in crushed tomatoes, tomato paste, tomato sauce, sugar, basil, oregano, salt, and pepper. Simmer on low heat for 20-30 minutes, stirring occasionally.
2. Prepare the Ricotta Mixture
β’ In a medium bowl, mix ricotta cheese, egg, Parmesan cheese, and parsley until combined.
3. Preheat Oven
β’ Preheat your oven to 375Β°F (190Β°C).
4. Assemble the Lasagna
β’ Spread a thin layer of meat sauce at the bottom of a 9×13-inch baking dish.
β’ Layer 3 cooked lasagna noodles over the sauce.
β’ Spread 1/3 of the ricotta mixture over the noodles, then sprinkle with 1/3 of the mozzarella cheese.
β’ Top with 1/3 of the meat sauce.
β’ Repeat layers until all ingredients are used, ending with a layer of meat sauce.
β’ Sprinkle the top with the remaining mozzarella and Parmesan cheese.
5. Bake
β’ Cover the dish with aluminum foil (sprayed with cooking spray to prevent sticking).
β’ Bake for 25 minutes, then remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden.
6. Cool and Serve
β’ Let the lasagna rest for 10-15 minutes before cutting into slices. Serve hot.
