Classic Lasagna
Ok so this recipe does have a couple of shortcuts (store-bought marinara sauce and boxed noodles) but it saves a ton of time without sacrificing any flavor. There are some key details not to miss when making lasagna, for instance, not overcooking the noodles. Lasagna noodles need structure — they have a lot of ingredients layered between them so the noodles can’t be too mushy! Another important step is once it comes out of the oven. Lasagna is one of those dishes that firms up a lot as it sets. Even though it might look like a cheesy, bubble mess in the oven, if it’s warmed all the way through it’ll be perfect once you let it sit for about 20 minutes. Bear in mind, although there are exact measurements to this recipe listed below, everyone has their own preference on the amount of cheese, sauce, or meat that they like. Feel free to alter the amounts of ingredients that you like dependent on your taste for the dish! Overall, it’s super decadent, so much flavor, satisfying, delicious, cheesy....the list goes on and on.
Yield: Serves 8-12
Ingredients:
For Meat Sauce:
3 Tbsp Olive Oil
1 large yellow onion
2 gloves of garlic
1 package ground beef (1.0-1.5 pounds)
1 Jar of your favorite marinara sauce (28oz)
1 tablespoon basil leaves
Lasagna:
1 box of dry Lasagna noodles (16oz)
16 oz whole milk ricotta
1/2 cup Parmesan cheese
Directions:
For the meat sauce: In a large saucepan cook the onion with the olive oil over medium heat, until soft and translucent, about 5 minutes. Add in garlic and cook for another minute.
Stir in the ground beef breaking it up with a wooden spoon. Cook until the meat is just about cooked through.
Add the marinara sauce. Partially cover the pan, turn the heat down to medium low and cook about 30-45 minutes, checking on it every now and then and just giving it a stir.
After it’s been sitting on low heat, season with salt and pepper to taste and add the basil leaves partially tearing them as u add them in. Turn heat off and let it sit.
Preheat your oven to 375 degrees.
Assembling the lasagna: Cook the lasagna noodles only for 4 or 5 minutes. You don’t want to cook them all the way though but just enough so you can handle and pile them.
In a 13 by 9’ deep casserole dish, spread a thin layer of meat sauce on the bottom of the casserole dish.Place a few sheets of lasagna noodles in the pan in a single layer overlapping slightly. Take about 1 cup of meat sauce and spread evenly. Add a couple of tablespoons of ricotta cheese, scattered. Finish off the layer sprinkling a few tablespoons of Parmesan cheese.
Repeat step 2, 3 more times finishing with the Mozzarella and Parmesan cheese.
Cover the dish with foil and bake 45 minutes covered and 15 minutes uncovered, or until the top is golden brown and the lasagna is bubbly at the bottom. Sprinkle the top with fresh basil (if desired)
Wait for about 20 minutes before cutting otherwise it will fall apart. Enjoy!
