Beef Lasagna

Instructions

1. 1

   Cook lasagna sheets according to package directions until al dente. Drain and set aside on a lightly oiled baking sheet to prevent sticking.

2. 2

   In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened and translucent, about 5-6 minutes.

3. 3

   Add minced garlic and cook for another minute until fragrant, stirring frequently to prevent burning.

4. 4

   Increase heat to medium-high and add ground beef. Cook, breaking it apart with a spoon, until browned and no longer pink, about 8-10 minutes.

5. 5

   Stir in crushed tomatoes, tomato paste, basil, and oregano. Season with salt and pepper. Simmer on low heat for 20 minutes, stirring occasionally.

6. 6

   In a medium bowl, combine ricotta cheese, eggs, half of the parmesan cheese, and chopped parsley. Mix well and season with a pinch of salt and pepper.

7. 7

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

8. 8

   Spread a thin layer of meat sauce on the bottom of the baking dish. Layer with 4 lasagna sheets, overlapping slightly.

9. 9

   Spread 1/3 of the ricotta mixture over the sheets, followed by 1/3 of the remaining meat sauce, and 1/3 of the mozzarella cheese.

10. 10

    Repeat layers twice more: sheets, ricotta, meat sauce, mozzarella. You should have 3 complete layers.

11. 11

    For the final layer, place remaining 4 sheets on top, cover with any remaining meat sauce, and sprinkle with remaining mozzarella and parmesan cheese.

12. 12

    Cover with parchment paper, then cover tightly with aluminum foil and bake for 45 minutes.

13. 13

    Remove foil and paper and bake for an additional 15 minutes until cheese is golden and bubbly.

14. 14

    Let lasagna rest for 15 minutes before cutting. This allows the layers to set and makes serving easier.