Here’s a classic Beef Lasagna recipe for you:
Ingredients
For the Meat Sauce
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 can (15 ounces) tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 tablespoon dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
For the Cheese Mixture
- 16 ounces ricotta cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
For Assembly
- 12 lasagna noodles
- 16 ounces shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375Β°F (190Β°C).
- Prepare the Meat Sauce:
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until well browned.
- Stir in the crushed tomatoes, tomato paste, tomato sauce, and water.
- Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 4 tablespoons parsley.
- Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Prepare the Cheese Mixture:
- In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Cook the Lasagna Noodles:
- Bring a large pot of lightly salted water to a boil.
- Cook lasagna noodles in boiling water for 8 to 10 minutes.
- Drain noodles, and rinse with cold water.
- Assemble the Lasagna:
- Spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
- Arrange 6 noodles lengthwise over meat sauce.
- Spread with one half of the ricotta cheese mixture.
- Top with a third of mozzarella cheese slices.
- Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
- Repeat layers, and top with remaining mozzarella and Parmesan cheese.
- Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake:
- Bake in preheated oven for
