The Best Homemade Lasagna
The Best Homemade Lasagna is a delicious layered dish featuring a rich meat sauce, creamy ricotta, and plenty of melted cheese.
Equipment
- large pot
- large skillet
- casserole dish
- colander
Ingredients
For the meat sauce
- 2 teaspoons extra virgin olive oil
- 1 pound ground beef chuck
- ¾ cup medium onion, diced
- ¾ cup large bell pepper (green, red, or yellow), diced
- 2 cloves garlic, minced
- 28 ounces good-quality tomato sauce
- 3 ounces tomato paste (half a 6-ounce can)
- 14 ounces crushed tomatoes
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
- ¼ cup chopped fresh parsley (preferably flat leaf), packed
- 1 tablespoon Italian seasoning
- 1 pinch garlic powder and/or garlic salt
- 1 tablespoon red or white wine vinegar
- 1 tablespoon sugar (to taste, optional)
- Salt
To assemble the lasagna
- ½ pound dry lasagna noodles (requires 9 lasagna noodles - unbroken)
- 15 ounces ricotta cheese
- 24 ounces mozzarella cheese, grated or sliced
- 4 ounces freshly grated Parmesan cheese
Instructions
Preparation
- Put a large pot of salted water on to boil.
- In a large skillet, heat olive oil and brown ground beef.
- Cook bell pepper and onions, add garlic, then return beef to skillet.
- Transfer mixture to a pot, add tomatoes and seasonings, then simmer.
- Cook lasagna noodles to al dente, drain and rinse.
- Preheat the oven to 375°F.
- Assemble the lasagna in a casserole dish with layers of sauce, noodles, ricotta, and mozzarella.
- Cover and bake for 45 minutes, uncover for the last 10 minutes if desired.
- Allow to cool for at least 15 minutes before serving.
Notes
Leftovers can be stored in the refrigerator for about 5 days. Reheat in a conventional oven or microwave.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 3mg
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