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Homemade Classic Beef Lasagna

A perfect, thick slice of Homemade Classic Beef Lasagna showing layers of meat sauce, ricotta, and melted cheese.
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Follow these steps to make a rich, classic beef lasagna from scratch, featuring a slow-simmered meat sauce and proper layering.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup water
  • 12 lasagna noodles (oven-ready or traditional)
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded mozzarella cheese, divided

Instructions

  1. Prepare the Meat Sauce: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
  2. Add onion to the pot and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, pepper, and water. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. This slow simmer develops the flavor.
  4. Cook Noodles (if not using oven-ready): Cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking.
  5. Prepare the Cheese Filling: In a medium bowl, mix together ricotta cheese, egg, Parmesan cheese, salt, and pepper until combined.
  6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  7. Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: noodles, remaining ricotta, one-third of the mozzarella, and remaining meat sauce.
  13. Top with the final layer of noodles, the remaining mozzarella cheese, and a final light coating of sauce if desired.
  14. Bake: Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  15. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is bubbly and lightly browned.
  16. Rest: Let the lasagna rest for 15 minutes before slicing and serving. This helps the layers set and prevents a watery result.

Notes

  • For a richer sauce, use a combination of ground beef and ground Italian sausage.
  • To prevent a watery lasagna, make sure your ricotta mixture is thick and do not skip the resting time after baking.
  • If you prefer a smoother sauce, use an immersion blender to break down the tomatoes slightly before simmering.

Nutrition

Find it online: https://savoryskies.com/homemade-classic-beef-lasagna-recipe/