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Classic Beef Lasagna
A classic beef lasagna with a simple meat sauce, creamy ricotta and melted mozzarella. It's a make-ahead dinner that reheats well.
Ingredients
- 1 lb lean ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp Italian seasoning
- 1 tsp salt
- 9 lasagna noodles
- 15 oz ricotta
- 1 egg
- ½ cup grated Parmesan
- 2 cups shredded mozzarella
- 2 Tbsp chopped parsley
Instructions
- Heat the oven to 375°F (190°C). Cook the noodles until just tender, then drain.
- Brown the beef with the onion and garlic, then drain the fat. Add the tomatoes, Italian seasoning and salt, and simmer 10 minutes.
- Mix the ricotta, egg, half the Parmesan and the parsley. In a baking dish, layer sauce, noodles, ricotta and mozzarella, repeating until everything is used. Top with the remaining Parmesan.
- Cover with foil and bake 25 minutes. Uncover and bake 15 minutes more until bubbling. Rest 15 minutes before cutting.
Tips:
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- Let the lasagna rest before cutting so the layers hold their shape.
- To make ahead, assemble and refrigerate up to 1 day, then add 10 minutes to the covered bake time.
- Leftovers keep in the fridge for up to 3 days.
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