Classic Italian Meat Lasagna

Ingredients

• For the Meat Sauce:
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• For the Cheese Mixture:
• 15 ounces ricotta cheese
• 1 large egg
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)
• For Assembly:
• 12 lasagna noodles (uncooked or oven-ready)
• 3 cups shredded mozzarella cheese

Instructions

1. Prepare the Meat Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional 1-2 minutes.
2. Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, approximately 7-10 minutes. Drain any excess fat.
3. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a simmer and let it cook for 25-30 minutes.
4. Prepare the Cheese Mixture: In a mixing bowl, combine ricotta cheese, egg, grated Parmesan cheese, salt, pepper, and parsley. Mix until smooth.
5. Cook the Lasagna Noodles: If using traditional noodles, cook according to package directions until al dente. Drain and lay flat on a kitchen towel.
6. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce in a 9x13 inch baking dish. Layer 3 lasagna noodles, half of the ricotta mixture, and a third of the mozzarella. Repeat until all ingredients are used, finishing with mozzarella on top.
7. Bake the Lasagna: Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until cheese is bubbly and golden brown.
8. Let it Rest: Once baked, let the lasagna sit for at least 15 minutes before slicing.

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