Classic Beef Lasagna with Ricotta
Layers of tender noodles, a rich garlicky beef and tomato sauce, creamy ricotta and melted mozzarella. A cozy, make-ahead Sunday dinner with no onion in sight.
- Prep
- 30 min
- Cook
- 75 min
- Total
- 1 hr 45
- Serves
- 8
Check that your tomato products have plain ingredient lists. Assemble up to a day ahead and refrigerate, adding 10 minutes to the covered bake. Leftovers freeze well in individual portions.
Method
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Heat the oil in a large skillet over medium-high heat. Brown the beef for , breaking it up, then add the garlic and cook .
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Stir in the tomatoes, tomato paste, oregano, salt and pepper. Simmer until thick, then stir in the basil.
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Heat the oven to 375°F. Mix the ricotta, egg, 1/4 cup of the Parmesan and a pinch of salt in a bowl.
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Spread a cup of sauce in a 9x13-inch baking dish. Layer 3 noodles, half the ricotta, a third of the mozzarella and a third of the remaining sauce. Repeat, then finish with noodles, the last of the sauce, mozzarella and Parmesan.
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Cover with foil and bake . Uncover and bake more, until bubbling and golden.
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Rest before cutting so the layers hold together.
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