Beef Lasagna
Ingredients
- • 375 g lasagna sheets
- • 900 g ground beef
- • 1 large onion, diced
- • 4 cloves garlic
- • 800 g crushed tomatoes
- • 170 g tomato paste
- • 450 g ricotta cheese
- • 2 item eggs
- • 450 g mozzarella cheese, shredded
- • 100 g parmesan cheese, grated
- • 2 tsp dried basil
- • 2 tsp dried oregano
- • 30 ml olive oil
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 15 g fresh parsley, chopped
Instructions
- 1
Cook lasagna sheets according to package directions until al dente. Drain and set aside on a lightly oiled baking sheet to prevent sticking.
- 2
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened and translucent, about 5-6 minutes.
- 3
Add minced garlic and cook for another minute until fragrant, stirring frequently to prevent burning.
- 4
Increase heat to medium-high and add ground beef. Cook, breaking it apart with a spoon, until browned and no longer pink, about 8-10 minutes.
- 5
Stir in crushed tomatoes, tomato paste, basil, and oregano. Season with salt and pepper. Simmer on low heat for 20 minutes, stirring occasionally.
- 6
In a medium bowl, combine ricotta cheese, eggs, half of the parmesan cheese, and chopped parsley. Mix well and season with a pinch of salt and pepper.
- 7
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- 8
Spread a thin layer of meat sauce on the bottom of the baking dish. Layer with 4 lasagna sheets, overlapping slightly.
- 9
Spread 1/3 of the ricotta mixture over the sheets, followed by 1/3 of the remaining meat sauce, and 1/3 of the mozzarella cheese.
- 10
Repeat layers twice more: sheets, ricotta, meat sauce, mozzarella. You should have 3 complete layers.
- 11
For the final layer, place remaining 4 sheets on top, cover with any remaining meat sauce, and sprinkle with remaining mozzarella and parmesan cheese.
- 12
Cover with parchment paper, then cover tightly with aluminum foil and bake for 45 minutes.
- 13
Remove foil and paper and bake for an additional 15 minutes until cheese is golden and bubbly.
- 14
Let lasagna rest for 15 minutes before cutting. This allows the layers to set and makes serving easier.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"Nothing beats a classic lasagna with its perfect layers of savory meat sauce and creamy cheese. Starting with the aromatics first creates a deeper, more developed flavor base that infuses the entire dish. Don't skip the resting time - it's the secret to those Instagram-worthy slices!"
