Enjoy layered lasagna with savory sauce, creamy ricotta, and bubbling cheese fresh from the oven.
Author:Chef Sally
Ingredients
Scale
450 grams ground beef or a mixture of beef and pork
1 small onion, finely chopped
3 cloves garlic, minced
790 grams canned crushed tomatoes
2 tablespoons tomato paste
400 grams canned tomato sauce
1 teaspoon granulated sugar
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
425 grams ricotta cheese
1 large egg
25 grams grated Parmesan cheese
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
12 lasagna noodles, cooked according to package instructions
400 grams shredded mozzarella cheese
50 grams grated Parmesan cheese, for topping
Instructions
Heat a large skillet over medium heat. Add ground beef, onion, and garlic. Cook, breaking up meat with a spoon, until beef is deeply browned and onion softens. Drain excess fat.
Stir in crushed tomatoes, tomato paste, tomato sauce, sugar, basil, oregano, salt, and pepper. Reduce heat and simmer gently for 20–30 minutes, stirring occasionally.
In a medium bowl, mix ricotta cheese, egg, Parmesan cheese, and parsley until thoroughly blended.
Preheat oven to 190°C.
Spread a thin layer of meat sauce across the base of a 23×33 cm baking dish. Arrange 3 cooked lasagna noodles over sauce. Distribute one third of the ricotta mixture over noodles and scatter one third of the mozzarella on top. Add another third of meat sauce. Repeat these layers two more times, ending with a final layer of meat sauce. Cover with remaining mozzarella and Parmesan.
Cover baking dish with aluminium foil coated with cooking spray. Bake for 25 minutes. Remove foil and continue baking for an additional 25 minutes or until cheese is melted and golden brown.
Allow lasagna to rest 10–15 minutes to set before cutting into portions and serving hot.
Notes
Resting after baking ensures cleaner portions and a cohesive structure.