Ingredients
or the Meat Sauce:
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1 pound ground beef
- 1/2 pound ground pork optional; you can use all beef if preferred
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine optional
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Ricotta Mixture:
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Additional Ingredients:
- 12 lasagna noodles cooked according to package instructions and drained
- 3 cups mozzarella cheese shredded
- Extra grated Parmesan cheese for topping
Instructions
Prepare the Meat Sauce:
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Heat olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until soft and translucent.
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Add the ground beef and pork. Cook until browned, breaking up the meat with a spoon.
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Stir in the crushed tomatoes, tomato paste, and red wine if using. Season with basil, oregano, salt, and pepper.
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Simmer the sauce for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavor will be.
Prepare the Ricotta Mixture:
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In a bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix until well combined.
Assemble the Lasagna:
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Preheat your oven to 375°F (190°C).
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Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
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Layer four lasagna noodles over the sauce, overlapping slightly to fit.
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Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the remaining meat sauce and sprinkle with 1 cup of mozzarella cheese.
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Repeat the layers two more times, ending with a layer of noodles topped with meat sauce and mozzarella cheese. Sprinkle additional Parmesan cheese on top.
Bake the Lasagna:
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Cover the baking dish with aluminum foil and bake for 25 minutes.
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Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden.
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Let the lasagna rest for 15 minutes before slicing. This resting period helps the layers set and makes serving easier.
Serve:
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Cut the lasagna into squares and serve warm with a side of garlic bread or a fresh salad.