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Traditional Lasagna

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A classic recipe combining layers of rich meat sauce, gooey cheese, and tender pasta, perfect for any occasion.

Ingredients

  • 1 pound ground beef or Italian sausage
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 15 oz ricotta cheese
  • 1 large egg
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese (divided)
  • 12 lasagna noodles (uncooked)

Instructions

  1. Prepare the Meat Sauce: In a large skillet, heat over medium heat. Add the ground beef or sausage, onion, and garlic. Cook until the meat is browned, breaking it apart as it cooks. Drain excess fat, if needed.
  2. Simmer the Sauce: Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the sauce simmer for about 20 minutes, reducing slightly.
  3. Mix the Cheeses: In a separate bowl, combine ricotta cheese, egg, and Parmesan cheese. Mix thoroughly and season with a pinch of salt.
  4. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Begin layering the lasagna in a 9×13-inch baking dish. Start with a thin layer of meat sauce, followed by three lasagna noodles. Spoon half of the ricotta mixture over the noodles, then sprinkle with one cup of mozzarella cheese.
  5. Continue Layering: Repeat the layering process—meat sauce, noodles, ricotta mixture, and mozzarella. Finish with a final layer of meat sauce and the remaining mozzarella cheese on top.
  6. Bake: Cover the dish with aluminum foil (to avoid sticking, spray it lightly with cooking spray). Bake for 25 minutes, then remove the foil and bake an additional 25 minutes, or until the cheese is bubbly and golden. Let it rest for 15 minutes before slicing.

Notes

Cook noodles al dente to prevent overcooking in the oven. Ensure even layers for perfect slices.

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