Classic Lasagna

This is my favorite lasagna.  Classic meat & tomato sauce, creamy ricotta cheese, layered with noodles & more cheese.  YUM!  It's such a crowd pleaser; everyone loves it & it can feed a lot at once.   And really, it is quite simple to make. 

Besides the ingredients, layering is the most important detail for making the perfect lasagna & I've planned it all out for you!

Ingredients:

(for the sauce)

1 lb lean ground Beef

1 Yellow Onion, chopped

2-3 Garlic cloves, minced

1- 15oz can Tomato Sauce

1- 6 oz can Tomato Paste

1- 15 oz can warm Water

1 tbsp dried, Italian Seasoning

Salt & Pepper

Olive Oil

(Filling)

1- 15 oz container of Ricotta Cheese

1 Egg, slightly beaten

1-2 tsp Garlic & Herb Seasoning

1 lb Lasagna Noodles
2 1/2-3 cups Mozzarella Cheese, shredded
1 cup Parmesan Cheese, shredded

Directions:

In a large chefs pan or sauce pot, drizzle a little bit of olive oil  & add the ground beef.  Season with salt & pepper & brown over medium- high heat.  Add the chopped onion when the meat is just starting to cook.  Cook until the beef is no longer pink & the onion is soft, adding the garlic for the last 1-2 minutes. 

Then add the tomato sauce, paste, & warm water.  Stir to incorporate.  Turn the heat down to low, add in the dried Italian seasoning & stir.  Cover & let it simmer over low heat.

While the sauce is simmering, preheat your oven to 375 degrees.  (If you want to preboil your noodles, prepare them now.)  In medium bowl, combine the ricotta cheese, the egg (slightly beaten) & the Garlic & Herb Seasoning.

This is the seasoning that I like to use.  You can certainly omit this, but I think it adds good flavor to the ricotta cheese.  You could add your own combination of garlic & dried herbs instead too. 

Turn the heat off your sauce & taste.  Adjust seasoning, if needed. 

Spray a 9 X 13 lasagna or casserole dish with non stick spray.  Ladle in about 1/3 of the sauce or enough to cover the bottom of the pan.

Next, place your noodles, in one layer.   I love using raw noodles!  It saves time & I think it's improved my lasagna too!  You don't have to worry about the noodles over cooking & your lasagna falling apart. 

Spread 1/2 of the ricotta mixture. 

And top with 1/3 of the mozzarella & parmesan cheese. 

Repeat, 1/3 sauce, noodles, the last of the ricotta & 1/3 of the mozzarella & Parmesan.  This is where the routine changes- the final layer! 

Place the final layer of noodles on top of the cheese.  Pour the last of the sauce over the noodles & top with the last of the mozzarella & parmesan cheeses.  Cover tightly with tin foil.  I usually spray the under side of the tin foil with non stick spray so the cheese doesn't stick to it while cooking!  I also put the casserole on a sheet pan, just in case it bubbles over.   

Bake at 375 degrees for 50-60 minutes.  Remove from oven & take the tin foil off.  Place back into the oven to brown the top for 10-15 minutes. 

Let the lasagna sit for 15-20 minutes to set  before cutting. 

Look at those delicious layers!!

This makes 6-8 servings.  I usually freeze left overs in individual servings for quick & easy future meals. 

If you want to make this in advance, assemble it all then freeze (before baking) or refrigerate for up to 2 days.  Thaw for 12 hours in the refrigerator, then let it sit on the counter for about 30 minutes before going in the oven.