Classic Family-Style Lasagna
45min
1h 15min
10
520
Chef's Note
For the best flavor development, consider making the meat sauce a day ahead and refrigerating overnight. This allows the herbs and spices to fully infuse the sauce. To save time on a busy weeknight, you can also assemble the entire lasagna a day in advance, refrigerate, and simply bake when ready to serve. Just add an extra 10-15 minutes to the covered baking time if cooking from cold.
Tags
Ingredients
2 pounds ground beef
1 large, diced yellow onion
4 cloves, minced garlic
48 ounces (6 cups) tomato sauce
6 ounces tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons, divided salt
1 teaspoon, divided black pepper
16 ounces lasagna noodles
32 ounces (4 cups) ricotta cheese
2 large eggs
1/4 cup, chopped fresh parsley
16 ounces, shredded mozzarella cheese
1 cup, grated parmesan cheese
2 tablespoons olive oil
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until softened.
- 3
Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- 4
Add 2 pounds of ground beef to the skillet and cook until browned, about 8 minutes, breaking it up with a wooden spoon as it cooks.
- 5
Stir in 48 ounces of tomato sauce, 6 ounces of tomato paste, 2 teaspoons dried oregano, 2 teaspoons dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for 15 minutes, stirring occasionally.
- 6
Meanwhile, bring a large pot of salted water to a boil. Cook 16 ounces of lasagna noodles according to package directions until al dente, usually 8-10 minutes. Drain and lay noodles flat on a baking sheet to prevent sticking.
- 7
In a medium bowl, combine 32 ounces of ricotta cheese, 2 beaten eggs, 1/4 cup chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
- 8
Assemble the lasagna in a 9x13 inch baking dish: spread 1 cup of meat sauce on the bottom, arrange a layer of noodles, spread 1/3 of the ricotta mixture over noodles, sprinkle with 1 cup of mozzarella and 1/4 cup of parmesan.
- 9
Repeat layering twice more, ending with a final layer of noodles topped with remaining meat sauce, mozzarella, and parmesan.
- 10
Cover with aluminum foil (tented slightly so it doesn't touch the cheese) and bake for 25 minutes.
- 11
Remove foil and bake for an additional 25 minutes until cheese is golden and bubbly.
- 12
Let stand for 15 minutes before cutting and serving to allow the lasagna to set.
Nutrition Information (per serving)
520
35g
38g
26g
Reviews (0)
No reviews yet
Be the first to review this recipe!