Garlic Basil Lasagna with Ricotta and Beef
Garlic basil lasagna with meaty marinara, a garlic and basil ricotta filling, and melted mozzarella and Parmesan.
Ingredients
Main Ingredients
- 12 lasagna noodles
- 1 lb ground beef
- 3 cup marinara sauce
- 2 cup ricotta cheese
- 2 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese for topping
- 1 large egg
- 2 tsp garlic powder
- 2 tsp dried basil
- salt and pepper to taste
Instructions
Cooking
- Preheat the oven to 375 degrees F. Cook the lasagna noodles in salted boiling water until al dente, then drain and lay them in a single layer.
- Cook the ground beef in a large skillet over medium heat until no pink remains and it reaches 160 degrees F. Drain the fat, stir in the marinara, and simmer for about 5 minutes.
- Stir together the ricotta, egg, garlic powder, basil, and a pinch of salt and pepper in a bowl until smooth.
- Spread a thin layer of meat sauce in a 9 by 13 inch baking dish. Add a layer of noodles, half of the ricotta mixture, some mozzarella, and more meat sauce. Repeat the layers.
- Finish with a layer of noodles, the remaining meat sauce, and the Parmesan.
- Cover tightly with foil and bake for 25 minutes. Remove the foil and bake for 15 more minutes, until bubbly and golden and hot in the center.
- Rest the lasagna for about 10 minutes before slicing.
Notes
Use less sauce and drain wet ricotta to avoid a watery lasagna. Refrigerate leftovers within 2 hours and reheat until hot at 165 degrees F. Nutrition is an estimate.