Lasagna

Ingredients:

Meat Sauce

2 tablespoons olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 lb ground beef (80/20 for flavor)

1- 28 ox can crushed tomatoes

1 – 6oz can tomato paste

1 teaspoon sugar

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

salt and pepper to taste

Cheese Mixture

2 cups ricotta cheese

1 large egg

1/2 cup grated Parmesean cheese

1/4 cup chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

Additional Ingredients:

12 lasagna noodles (uncooked or oven ready)

2 cups shredded mozzarella cheese

1 ball fresh mozzarella cheese, sliced (about 8 oz.)

1/2 cup grated Parmesan cheese for topping

Instructions:

  1. Make the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Add the ground beef, break it up with a spatula and cook until browned. Drain excess fat. Stir in crushed tomatoes, tomato paste, sugar, basil, oregano, red pepper flakes, salt and pepper. Simmer on low heat for 20-25 minutes, stirring occasionally. Adjust seasoning as needed.
  2. Prepare the Cheese Mixture: In a bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt and pepper. Mix well.
  3. Assemble the Lasagna: preheat oven to 375 degrees. Spread a thin layer of meat sauce on the bottom of a 9 x13 inch baking dish. Add a layer of lasagna noodles (overlap slightly if needed). Spread 1/3 of ricotta mixture over noodles. Sprinkle with 1/3 of the shredded mozzarella cheese and top with 1/3 of the meat sauce. Repeat layers (noodles, ricotta, shredded mozzarella, and sauce) two more times. For the final layer, place lasagna noodles on top, spread remaining meat sauce, and sprinkle Parmesan cheese. Arrange slices of fresh mozzarella evenly over top to ensure that each slice of lasagna gets one full slice of fresh mozzarella.
  4. Bake: Cover with foil (spray with cooking oil to avoid sticking) and bake for 25 minutes. Remove foil and bake for an additional 20 minutes until bubbly and golden brown. Let lasagna rest for 15 minutes before slicing.

Garnish with fresh basil.

Serve with Garlic Bread and a green veggie salad or Caesar Salad