Lasagna

Overview

1. Yields: 10-12 servings
2. Prep time: 1 hour
3. Cook time: 40-45 minutes

Ingredients

For the meat sauce

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 pound Italian sausage, casings removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the lasagna

• 12 lasagna noodles
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound mozzarella cheese, shredded

Instructions

1. Make the meat sauce: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and sausage, and cook until browned. Drain off any excess grease.
2. Add vegetables: Stir in the onion and garlic, and cook until softened, about 5 minutes.
3. Add tomatoes: Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 30 minutes, or until thickened.
4. Prepare the lasagna: Cook the lasagna noodles according to package directions. Drain and set aside.
5. Make the ricotta mixture: In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and pepper.
6. Assemble the lasagna: In a 9x13 inch baking dish, spread a thin layer of meat sauce. Top with 6 lasagna noodles, then spread with half of the ricotta mixture. Top with another layer of meat sauce and 6 lasagna noodles. Spread with the remaining ricotta mixture and top with shredded mozzarella cheese.
7. Bake: Bake in a preheated 375°F (190°C) oven for 30-40 minutes, or until bubbly and the cheese is melted and golden brown.
8. Let it cool: Let the lasagna cool for at least 15 minutes before cutting and serving.

Tips

• For a vegetarian lasagna, substitute the meat sauce with a vegetable sauce or a lentil-based sauce.
• You can also add spinach or mushrooms to the meat sauce for extra flavor and nutrition.
• For a richer lasagna, use a combination of mozzarella and provolone cheese.
• To reheat leftovers, cover with foil and bake in a preheated 350°F (175°C) oven for 20-25 minutes.