Lasagna is a classic Italian dish that is perfect for feeding a crowd or for meal prepping for the week. It is made up of layers of pasta, meat, cheese, and tomato sauce, and can be customized to suit your taste preferences. In this recipe, we will be making a traditional lasagna with beef and a homemade tomato sauce.
- 1 pound ground beef
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 can (28 oz) of crushed tomatoes
- 1 can (6 oz) of tomato paste
- 1/2 cup of red wine (optional)
- 1 teaspoon of sugar
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes (optional)
- 12 lasagna noodles
- 15 oz of ricotta cheese
- 1 egg
- 2 cups of shredded mozzarella cheese
- 1/4 cup of grated Parmesan cheese
- Start by browning the ground beef in a large skillet over medium heat. Drain any excess fat and set aside.
- In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
- Add the crushed tomatoes, tomato paste, red wine (if using), sugar, basil, oregano, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir to combine and bring the sauce to a simmer. Let the sauce simmer for at least 30 minutes, or until it has thickened.
- While the sauce is simmering, cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a separate bowl, mix together the ricotta cheese, egg, and 1 cup of the shredded mozzarella cheese. Set aside.
- Preheat the oven to 375°F.
- To assemble the lasagna, spread a thin layer of the tomato sauce on the bottom of a 9×13 inch baking dish. Place 3 lasagna noodles on top of the sauce, overlapping as necessary. Spread a layer of the ricotta cheese mixture on top of the noodles. Sprinkle with some of the grated Parmesan cheese.
- Repeat the layering process, starting with the tomato sauce, then the noodles, ricotta mixture, and Parmesan cheese, until you have used up all of the ingredients. Make sure the top layer is the tomato sauce.
- Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
- Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is golden brown and the lasagna is hot and bubbly.
- Let the lasagna cool for 10-15 minutes before slicing and serving.
Serve and enjoy your Lasagna!
Note: You can add vegetables like spinach, mushrooms, or bell pepper to your lasagna for extra flavor and nutrition. You can also use ground turkey or sausage instead of ground beef, or you can make a vegetarian version by using vegetables like eggplant and zucchini in place of the meat.
This recipe serves 8-10 people, and any leftovers can be stored in the refrigerator for up to 3 days. To reheat, simply place the lasagna in a baking dish, cover with foil, and bake at 350°F for 20-25 minutes, or until heated through.
Lasagna is a versatile dish that can be customized to suit your taste preferences
