beef lasagna

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound lasagna noodles
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, brown the ground beef over medium heat. Drain any excess grease.
3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. While the sauce is simmering, cook the lasagna noodles according to package directions. Drain and rinse with cold water.
6. In a medium bowl, combine the ricotta cheese, Parmesan cheese, and egg. Mix well.
7. Spread a thin layer of the beef sauce in the bottom of a 9x13 inch baking dish.
8. Layer 3 lasagna noodles over the sauce.
9. Spread half of the ricotta cheese mixture over the noodles.
10. Sprinkle 1/2 cup of mozzarella cheese over the ricotta.
11. Repeat layers: beef sauce, 3 noodles, remaining ricotta mixture, 1/2 cup mozzarella cheese.
12. Top with the remaining 3 noodles and the remaining mozzarella cheese.
13. Cover the baking dish with aluminum foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.

Notes

• For a richer flavor, brown the ground beef with 1 tablespoon of olive oil.
• To prevent sticking, lightly grease the baking dish with cooking spray before adding the sauce.
• Allow the lasagna to rest for 10-15 minutes before cutting to help it hold its shape.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
• Freezing: Fully cooled lasagna can be frozen for up to 2 months. Thaw completely before baking.