Everyone loves our American version of the Italian classic. This recipe is cheesy, juicy, with a crisp crust, and is oh so delicious!!
-1 small onion chopped
-2 cloves of garlic minced
-3 tablespoons of olive oil
-1 tablespoon of butter
-1/2 tablespoon of red pepper flakes
-1lb ground beef
-1tsp dried basil
-1tbl dried parsley + 1tsp for cheese mix
-salt & pepper
-1 28oz can of diced tomatoes
-1 can tomato paste
-8oz of ricotta cheese
-6 tablespoons of grated Parmesan cheese
-1lb of mozzarella shredded
-1 package of lasagna noodles
Preheat oven to 350.
Cook lasagna noodles to package directions. Slightly undercook to al dente because pasta will continue to cook in lasagna.
In a large pot over medium heat, add olive oil, butter, onions, and garlic. Sprinkle with salt and pepper. Add red pepper flakes. Sauté until onions are translucent and soft.
Add the ground beef to onions and garlic; cook until browned.
Add canned tomatoes, tomato paste, dry herbs, and 3 tablespoons of grated Parmesan.
Simmer for 30 minutes to allow the flavors to blend together.
Meanwhile, combine ricotta, ½ lb shredded mozzarella, 3 tablespoons of parmesan, and 1tsp of parsley.
After the meat and sauce are done simmering, it’s time to begin the layering process.
First, lightly grease your baking dish. You can use butter or cooking spray depending on your preferences.
Next, spoon a couple ladles of sauce onto the bottom of the dish. Enough to make a thin layer covering the entire bottom of the dish.
Then place the lasagna noodles to make one even layer. Be careful not to overlap the noodles to allow for even cooking.
Next, add 1/3 of the remaining sauce into an even layer over the noodles.
Next, add 1/3 of the cheese mixture and distribute evenly across the dish. Sprinkle with a bit more grated parmesan.
Repeat this layering process until the last of the cheese is spread.
Top the entire lasagna with the remaining 1/2lb of shredded mozzarella. (I know this sounds like a lot, and it is, but it will make the most delicious crispy, chewy crust for the lasagna)
Sprinkle with freshly ground black pepper, and a quick drizzle of olive oil.
Bake at 350 for 30-35 minutes.
Turn your oven to broil at 400 degrees and bake until the cheese is golden brown.
Let lasagna rest for 10-15 minutes before cutting into it. Then enjoy!