Classic Beef Lasagna
Ingredients:
For the Meat Sauce:
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato sauce
1/2 cup red wine (optional)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
For the Cheese Mixture:
15 oz ricotta cheese
1 egg
2 cups shredded mozzarella cheese (divided)
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)
For the Lasagna:
12 lasagna noodles (cooked and drained, or no-boil noodles)
1/2 cup shredded mozzarella cheese (for topping)
Instructions:
Prepare the Meat Sauce:
In a large skillet or pot, heat a bit of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces.
Add the chopped onion and minced garlic to the pan and cook for another 2-3 minutes, until softened.
Stir in the crushed tomatoes, tomato paste, diced tomatoes, tomato sauce, and red wine (if using).
Add the basil, oregano, salt, pepper, and red pepper flakes (if using). Let the sauce simmer on low heat for about 30 minutes, stirring occasionally.
Prepare the Cheese Mixture:
In a large bowl, combine the ricotta cheese, egg, 1 1/2 cups shredded mozzarella, Parmesan cheese, salt, and pepper. Mix until well combined.
Assemble the Lasagna:
Preheat the oven to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
Add a layer of lasagna noodles, followed by a layer of the cheese mixture, then a layer of meat sauce. Repeat the layers until you use up the ingredients, finishing with a layer of meat sauce on top.
Sprinkle the remaining shredded mozzarella cheese over the top layer.
Bake the Lasagna:
Cover the baking dish with aluminum foil and bake for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Let the lasagna cool for 10 minutes before cutting. Garnish with fresh parsley.
Serve hot with garlic bread and a side salad for a complete meal.
This classic beef lasagna is hearty, cheesy, and perfect for feeding a crowd. Enjoy!