Layers of delicate noodles, tender ground beef, rich ricotta cheese and savory marinara sauce make this lasagna a flavorful dish for any night of the week.
I grew up eating a lot of Italian food and I’ve found that it has shaped and impacted my cooking in such a positive way. Lasagna was definitely a meal that we prepared at our home and I remember always wanting to eat it right out of the oven, but we always let it set for 15-20 minutes in order to ensure that the lasagna doesn’t fall apart as you cut it.
This recipe is my variation of Mom’s classic recipe. I make it with homemade ricotta cheese and it really adds such a nice flavor to the dish.
Here’s the recipe:
- 1 box lasagna noodles
- 48 oz crushed tomatoes
- 1 large onion
- 5 garlic cloves
- 12 oz ricotta cheese
- 1 c shredded mozzerella cheese
- 1 lb ground beef
- 2 T dried oregano
- 2 T dried basil
- 2 T olive oil
- salt & pepper (to taste)
To make the marinara sauce: sauté the onions with olive oil until tender. Then add the crushed tomatoes and stir well. Season with half of the dried oregano, dried basil, salt and pepper. Simmer for 15-20 minutes on low heat.
To make the ground beef: place the ground beef in a large pan and sauté until it is browned. Then add the garlic and the rest of the dried oregano, dried basil, salt and pepper. Stir well and cook for another 2-3 minutes.
To make the lasagna: Place about 1 cup of tomato sauce in the bottom of the pan. Then layer the noodles.
Then add more marinara sauce, ground beef and top with another layer of noodles.
Add some more marinara sauce on top of the noodles and then add the ricotta cheese.
Layer with another layer of noodles and add some marinara sauce the remaining ground beef.
Add another layer of noodles and cover with the marinara sauce and mozzerella cheese.
Cover with aluminum foil and place in the oven to bake for about 40 minutes. Remove the foil and bake for another 10-15 minutes until the cheese on top is melted.
Remove from the oven and allow it to cool for 15-20 minutes.
Serve and Enjoy!
Note: This can be prepared ahead of time and placed in the refrigerator to bake later.