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Here's my traditional lasagna recipe with layers of ground beef, tomato sauce, ricotta cheese, and melted mozzarella:
Ingredients:
Meat Sauce: - 1 lb ground beef - 1 onion, chopped - 2 garlic cloves, minced ,, 3 carrots minced,- 2 cups marinara sauce - 1 tsp dried basil - 1 tsp dried oregano - Salt and pepper, to taste wine to taste
Ricotta Mixture: - 16 oz ricotta cheese - 1 egg, beaten - 1/2 cup grated Parmesan cheese - 1 tsp dried parsley - Salt and pepper, to taste Cheese: -
8 oz mozzarella cheese, sliced - 1 cup grated mozzarella cheese - 1/2 cup grated Parmesan cheese
Other: - 8-10 lasagna noodles - Olive oil, for greasing the baking dish - Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopp1ed onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in the marinara sauce, dried basil, and dried oregano. Bring the sauce to a simmer and let it cook for a few minutes until heated through. Season with salt and pepper and wine
to taste.
6. In a medium bowl, combine the ricotta cheese, beaten egg, grated Parmesan cheese, and dried parsley. Mix well to combine. Season with salt and pepper to taste.
8. Spread half of the ricotta mixture over the noodles, followed by half of the slicedmozzarella cheese.
9. Repeat the layers, starting with the meat sauce, noodles, ricotta mixture, and mozzarella cheese.
10. Top the final layer of mozzarella cheese with the grated mozzarella and Parmesan cheese.
11. Cover the baking dish with aluminum foil and bake for 30 minutes.
12. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
13. Let the lasagna rest for 10-15 minutes before slicing and serving. Sprinkle with chopped fresh parsley, if desired.
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