Ingredients
- 12-15 Lasagna noodles (oven-ready or boiled)
- 1 lb (450g) Ground beef
- 1 small Onion, finely diced
- 2 cloves Garlic, minced
- 24 oz (700g) Marinara or Pasta sauce
- 15 oz (425g) Ricotta cheese
- 1 Egg (to mix with ricotta)
- 3 cups Shredded Mozzarella cheese
- 1/2 cup Grated Parmesan cheese
- 1 teaspoon Dried oregano or Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare the Meat Sauce: In a large skillet, brown the ground beef with the onions and garlic over medium heat. Drain excess fat. Stir in the pasta sauce and simmer for 5–10 minutes. Season with salt, pepper, and oregano.
- Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, egg, and half of the Parmesan cheese. Mix well.
- Layer the Lasagna: In a 9×13 inch glass baking dish, start assembling:
- First: Spread a thin layer of meat sauce on the bottom.
- Second: Place a layer of noodles.
- Third: Spread a layer of the ricotta mixture.
- Fourth: Sprinkle a layer of mozzarella cheese.
- Repeat the layers until all ingredients are used, ending with a thick layer of mozzarella and the remaining Parmesan on top.
- Bake: Cover the dish with aluminum foil (make sure it doesn’t touch the cheese). Bake in a preheated oven at 190°C (375°F) for 25 minutes.
- Brown the Top: Remove the foil and bake for another 15–20 minutes until the cheese is bubbly and golden brown.
- Rest: Let the lasagna rest for at least 10–15 minutes before cutting. This helps the layers stay together when serving.
Bon Appétit!
