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Classic Homemade Ground Beef Lasagna

A tall, appetizing slice of lasagna with rich meat sauce and melted cheese, garnished with parsley.
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Make a rich, cheesy, classic Italian-American lasagna layered with meat sauce, ricotta cheese, and mozzarella. This recipe is simple to assemble and feeds a crowd.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Cook the ground beef, onion, and garlic in a large skillet over medium heat until the beef is browned. Drain any excess fat.
  3. Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer the sauce for 15 minutes, stirring occasionally.
  4. While the sauce simmers, cook the lasagna noodles according to package directions until al dente. Drain the noodles and set aside.
  5. In a medium bowl, mix together the ricotta cheese, egg, and Parmesan cheese until combined.
  6. Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  7. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  8. Spread half of the ricotta mixture evenly over the noodles.
  9. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  10. Spoon half of the remaining meat sauce over the mozzarella.
  11. Repeat the layers: four noodles, the remaining ricotta mixture, one-third of the mozzarella, and the remaining meat sauce.
  12. Top with the final four noodles and the remaining mozzarella cheese.
  13. Cover the baking dish tightly with aluminum foil.
  14. Bake for 25 minutes. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted and lightly browned.
  15. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • To make this recipe ahead of time, assemble the entire lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. Add 10 to 15 minutes to the covered baking time if baking directly from the refrigerator.
  • For a richer sauce, substitute cottage cheese for ricotta cheese.
  • If you prefer a smoother sauce, blend the crushed tomatoes before adding them to the skillet.

Nutrition

Find it online: https://whiskdaily.com/easy-homemade-lasagna-recipe/