Best Lasagna Recipe
Ingredients
- 1 pound ground chuck
- 1 large onion chopped
- 4 cloves of garlic minced
- 2 tablespoons Italian seasoning
- 1/4 cup brown sugar
- 1.5 teaspoons salt
- 1/2 teaspoon black pepper
- 1 29 oz can diced tomatoes
- 2 6oz cans tomato paste
- 2 8oz cans sauce
- 12 no-boil lasagna noodles or 9 of the longer ones you have to boil – already cooked
- 2 eggs beaten
- 28 oz container of ricotta cheese
- 1 cup shredded Parmesan cheese plus extra for sprinkling
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 pound shredded mozzarella cheese
- 12 slices fresh mozzarella cheese
Instructions
- In a skillet over medium heat, brown the ground beef, onion, and garlic. Drain the fat.
- Mix in the Italian seasoning, brown sugar, 1.5 teaspoons of salt, diced tomatoes, tomato paste, and tomato sauce. Simmer for 45 minutes, stirring occasionally.
- Preheat your oven to 375 degrees.
- In a medium bowl, mix together the eggs, ricotta, Parmesan cheese, Italian seasoning, and 1 teaspoon salt.
- Spoon some sauce in the bottom of a 9×13 baking dish, enough to cover the bottom of the dish. Layer 1/3 of the lasagna noodles over the sauce. Cover the noodles with 1/2 of the ricotta mixture, 1/2 of the mozzarella cheese, and 1/3 of the sauce. Repeat. Top with the remaining noodles and sauce. Sprinkle with shredded Parmesan cheese and slices of fresh mozzarella. Bake in preheated oven for 40-45 minutes.
- Let the lasagna rest for 10 minutes before serving.
Notes
*You can sub slices of fresh mozzarella cheese with an additional 1/2 cup shredded mozzarella.