Classic Meat Lasagna
Layers of beef tomato sauce, lasagna noodles, ricotta, mozzarella, and Parmesan baked until golden and bubbly.
Equipment
- 9 by 13 inch baking dish
- Large skillet
- Aluminum foil
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 28 oz crushed tomatoes or tomato sauce
- 1 tbsp sugar
- ½ tsp salt
- ½ tsp black pepper
- 2 tsp dried Italian herbs
- 12 oz lasagna noodles regular or no boil
- 15 oz ricotta cheese can use cottage cheese, drained
- 3 cup shredded mozzarella cheese freshly grated
- ¾ cup grated Parmesan cheese
Instructions
Cooking
- Make the sauce. Brown the beef 8 minutes, cook the onion 5 minutes, then simmer with the garlic, tomatoes, sugar, and seasonings for 20 minutes.
- Prepare the noodles. Boil the noodles about 8 minutes until pliable and drain.
- Assemble. Heat the oven to 375 degrees F and layer sauce, noodles, ricotta, and mozzarella in a 9 by 13 inch dish, repeating twice, and top with Parmesan.
- Bake. Bake covered with foil for 25 minutes, then uncovered for 15 minutes until bubbling.
- Rest. Rest 15 minutes before cutting into 8 squares.
Notes
Substitutions: Use ground pork for part of the beef or cottage cheese in place of ricotta.
Tips: Grate your own mozzarella for a smoother melt. Assemble a day ahead and add about 10 minutes to the bake.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months and reheat to 165 degrees F.