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Classic Beef Lasagna
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- Serves 8
- Cooks in 31.5 mins (30m prep + 1.5m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
lasagna noodles
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 375°F (190°C).
- 2.In a large skillet, cook the ground beef over medium heat until browned. Drain off any excess fat.
- 3.Add the chopped onion and minced garlic to the skillet with the cooked beef. Cook for an additional 2-3 minutes until the onion is softened.
- 4.Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
- 5.In a medium bowl, combine the ricotta cheese, beaten egg, and grated Parmesan cheese.
- 6.Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
- 7.Arrange 4 lasagna noodles over the sauce, slightly overlapping them.
- 8.Spread half of the ricotta mixture over the noodles, followed by a third of the meat sauce.
- 9.Sprinkle 1 cup of shredded mozzarella cheese over the meat sauce.
- 10.Repeat the layers with 4 more lasagna noodles, the remaining ricotta mixture, another third of the meat sauce, and 1 cup of shredded mozzarella cheese.
- 11.Place the final layer of 4 lasagna noodles over the cheese and top with the remaining meat sauce.
- 12.Cover the baking dish with aluminum foil and bake for 45 minutes.
- 13.Remove the foil and sprinkle the remaining 1 cup of shredded mozzarella cheese over the lasagna.
- 14.Return the lasagna to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
- 15.Let the lasagna rest for 10 minutes before serving. This allows the flavors to meld together.
- 16.Serve hot and enjoy!
lightbulb_outline Tips
- To save time, you can use oven-ready lasagna noodles that don't require boiling.
- For a vegetarian version, substitute the ground beef with sautéed mushrooms and spinach.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.