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Classic Beef Lasagna

A hearty slice of classic lasagna with layers of pasta, meat sauce, and melted cheese, served on a white plate.
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A hearty and comforting beef lasagna with layers of pasta, rich meat sauce, and melted cheese. This recipe is perfect for family dinners and can be made ahead.

Ingredients

Scale
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef with the chopped onion and minced garlic over medium heat. Drain off any excess fat.
  3. Stir in the crushed tomatoes, tomato paste, water, parsley, basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 15 minutes, stirring occasionally.
  4. While the sauce simmers, cook the lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  5. In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix well.
  6. Spread about 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish.
  7. Arrange 3 lasagna noodles over the sauce.
  8. Spread half of the ricotta cheese mixture over the noodles.
  9. Top with about 1.5 cups of meat sauce.
  10. Sprinkle with about 1 cup of mozzarella cheese.
  11. Repeat the layers: 3 noodles, the remaining ricotta mixture, 1.5 cups of meat sauce, and 1 cup of mozzarella cheese.
  12. Finish with the last 3 noodles, the remaining meat sauce, and the remaining mozzarella cheese.
  13. Cover the baking dish with aluminum foil.
  14. Bake for 25 minutes. Remove the foil and bake for another 25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  15. Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • For easier slicing and to prevent the noodles from overcooking, let the lasagna rest for at least 10-15 minutes after baking.
  • You can prepare the lasagna a day in advance. Cover and refrigerate before baking. You may need to add a few extra minutes to the baking time if baking directly from the refrigerator.
  • No-boil noodles can be used; follow package directions. Ensure they are fully covered in sauce to cook properly.

Nutrition

Find it online: https://kitchenslang.com/best-classic-lasagna-comfort-casserole/