Classic Lasagna

 

 

Ingredients:

3/4 lb. lasagna noodles

Salt

Black pepper

1 tsp. extra-virgin olive oil, plus more for drizzling

2 lb. ground beef

4 cloves garlic, minced

2 lb. sliced mozzarella

2 tsp. dried oregano

1 large egg

Freshly grated Parmesan

Chopped parsley

16 oz. whole milk ricotta

2 (32-0z.) jars marinara

Method:

Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.

Meanwhile, in a large pot over medium-high heat, heat oil. Cook ground beef until no longer pink, breaking up with a wooden spoon. Remove from heat and drain fat. Return beef to skillet and add garlic and oregano and cook, stirring, for 1 minute. Season with salt and pepper, then add marinara and stir until warmed through. 

Combine ricotta, 1/4 cup Parmesan, parsley, and egg in a large mixing bowl and season with salt and pepper. Set aside.

In a large casserole dish, evenly spread a quarter of the meat sauce across the bottom of the dish, then top with a single layer of lasagna noodles, a layer of ricotta mixture, a single layer of mozzarella, and a layer of meat sauce. Repeat layers, topping the last layer of noodles with meat sauce, Parmesan, and mozzarella.

Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18 to 20 minutes.

Garnish with parsley before serving.