Naslovna Recipes

THE BEST LASAGNA

The Best Lasagna image

This classic lasagna is made with an easy meat sauce as the base. Layer the sauce with noodles and cheese, then bake until bubbly! This is great for feeding a big family, and freezes well, too.

Provided by Elise Bauer

Categories Dinner Casserole Comfort Food Freezer-friendly Casserole Lasagna Pasta

Time 1h45m

Yield 8

Number Of Ingredients 21

Ingredients

For the meat sauce:
2 teaspoons Extra virgin olive oil
1 pound lean ground beef (chuck)
1/2 onion, diced (about 3/4 cup)
1/2 large bell pepper (green, red, or yellow), diced (about 3/4 cup)
2 cloves garlic, minced
1 28-ounce can good quality tomato sauce
3 ounces (half a 6-oz can) tomato paste
1 14-ounce can crushed tomatoes
2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
1/4 cup chopped fresh parsley (preferably flat leaf), packed
1 tablespoon Italian Seasoning
Pinch of garlic powder and/or garlic salt
1 tablespoon red or white wine vinegar
1 tablespoon to 1/4 cup sugar (to taste, optional)
Salt
To assemble the lasagna:
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
15 ounces Ricotta cheese
1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced
1/4 lb (4 ounces) freshly grated Parmesan cheese

Steps:

Put pasta water on to boil Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.
Heat the oven to 375°F
Bake Cover the lasagna pan with aluminum foil, tented slightly so it doesn't touch the noodles or sauce). Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you'd like more of a crusty top or edges.

Nutrition Facts : Calories 813 kcal, Carbohydrate 30 g, Cholesterol 183 mg, Fiber 3 g, Protein 60 g, SaturatedFat 26 g, Sodium 1849 mg, Sugar 6 g, Fat 51 g, ServingSize Serves 8, UnsaturatedFat 0 g

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