This Classic Beef Lasagna is a true testament to the timeless appeal of Italian cuisine. Each layer of tender pasta is generously coated with a rich, meaty tomato sauce, interspersed with creamy ricotta and topped with a golden, bubbling layer of mozzarella and Parmesan. The aroma of herbs like basil and oregano fills the kitchen, creating an inviting atmosphere.
Ideal for a family dinner or a gathering with friends, this lasagna promises to be the centerpiece of any meal. Its hearty, comforting nature is not only satisfying but also brings a touch of Italian tradition to the table. The recipe is versatile, allowing for adaptations to suit dietary preferences, making it a wonderful dish to share with loved ones.
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Ingredients:
- 12 lasagna noodles
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Directions:
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a large skillet, cook ground beef, onion, and garlic over medium heat until meat is browned. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 15 minutes.
- In a bowl, combine ricotta cheese, egg, and 1 cup of mozzarella cheese.
- To assemble, spread a layer of meat sauce in the bottom of a 9×13 inch baking dish. Layer with 4 lasagna noodles, half of the ricotta cheese mixture, and a layer of meat sauce. Repeat layers. Top with remaining noodles, meat sauce, mozzarella, and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes or until cheese is melted and bubbly.
Prep Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 20 minutes
Kcal: 450 kcal | Servings: 8 | Carbs: 40 g | Protein: 28 g | Fats: 20 g | Sugar: 6 g | Fiber: 3 g
