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The best lasagna - sitting on a vintage Pyrex blue rimmed plate
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The Best Beef Lasagna

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, & garlic. Drain the fat. Mix in the Italian seasoning, brown sugar, 1.5 teaspoons of salt, diced tomatoes, tomato paste, & 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, & 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, & 1/3 of the sauce. Repeat. Top with the remaining noodles & sauce. Sprinkle with shredded Parmesan cheese & slices of fresh mozzarella. Bake in preheated oven for 40-45 minutes. Let stand 10 minutes before serving.
  • *can sub slices of fresh mozzarella cheese with an additional 1/2 cup shredded mozzarella.