A classic, beefylasagna recipe perfectly matches these traditional, zesty Italian ingredients and creamy homemade ricotta sauce. Tall layers of cheese, meat, and pasta will seriously satisfy your casserole cravings. Plus any leftovers for lunch the following day are always welcome. Tip: make this lasagna bake for a crowd by doubling the recipe and making ahead of time. Prep steps one through four, cover, and freeze. Thaw and bake (covered) at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly.
2 medium onions, chopped
2 tablespoons olive oil, divided
4 garlic cloves, minced
1 pound lean ground beef
1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes
2 (6-oz.) cans tomato paste
1 (8-oz.) can basil, garlic, and oregano tomato sauce
Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.
Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes.
Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.
Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.
Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.
The sauce is time-consuming but worth the extra effort. Make it on a weekend, and freeze it to enjoy later with lasagna or your favorite pasta.
This lasagna is AWESOME! Don't get me wrong, it's alot of work but so worth it. I made this during the day then popped it in the oven for a dinner party and it turned out perfect. I used hot Italian sausage instead of ground beef and I'm glad I did - great flavor. Also added a little water to the sauce, as others recommended. Used oven ready noodles to save on the effort. My boyfriend said we could open a restaurant with lasagna like this. Lol - it's a winner!
This may be the best lasagna I have ever had. I made 2 variations based on the reviews below: I substituted 1/2 the ground beef for hot sausage (which was not healthier...but it was a holiday) and I added a jar of vodka sauce to the sauce mixture because I like a lot of sauce. I also followed another reviewer's suggestion to do 3 layers instead of 2, which is why the extra sauce came in handy. I did not think it was a lot of work, and it tasted awesome. I even got a fist bump for it. :)
This was a great recepie! I did add 4 oz. or water to my sauce and it turned out just right. I also took the suggestion of adding hot pepper flakes to the meat and sauce which added a nice little kick. Definitely worth making again!
Taste and texture are outstanding. Taste of the sauce is exceptional and soaking the pasta, as opposed to boiling, is certainly easier.
Followed the recipe, however added 4-oz water to the sauce. It was very dry from the start and could have used a few more oz - maybe this was because of the brand ingredients I used.
This is a keeper for sure! I had some zucchini from the garden so I actually added a couple of layers of very thinly sliced vegetables. Served this for a party and it made everything so easy! I was able to make it ahead of time and then just pop it in the oven when guests arrived. Made some antipasto platters to munch on while it baked and an hour or so later, voila!
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