Classic lasagna recipe

The best lasagna recipe is based on the best ingredients

Materials

• 1 kg of lasagna pasta
• 1 kg of ground beef
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced (or as little as you like)
• ¼ cup tomato paste
• 2 cans of crushed tomatoes
• 1 ½ teaspoons salt, plus more to taste
• ¾ teaspoon black pepper, plus more to taste
• 1 teaspoon Italian seasoning
• 2 teaspoons of sugar
• 450 grams of whole milk ricotta cheese
• 1 large egg
• 1 cup grated parmesan, plus more for sprinkling on top
• ¼ cup fresh basil, chopped (optional)
• 6 cups shredded mozzarella

Step by step process

1. Preheat the oven to 190°C with a rack in the middle position.
2. Bring a large pot of water to a boil over high heat and add salt. Add the lasagna and cook until al dente, about 8 minutes. Drain, rinse and separate any pasta that has stuck together.
3. Heat a large skillet over medium-high heat. Add the beef, onions, and garlic and cook, breaking up the meat with a wooden spoon, until the beef is browned and the onions are tender, about 8 minutes.
4. Stir in tomato paste until incorporated, about 1 minute. Stir in crushed tomatoes, 1 teaspoon salt, ½ teaspoon pepper, Italian seasoning, and sugar. Bring to a simmer, cover, reduce heat to medium-low, and cook, stirring occasionally, until tomato sauce thickens, about 15-20 minutes.
5. Meanwhile, in a large bowl, whisk together the ricotta, egg, ¾ cup Parmesan, basil, if using, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
6. Spread 1 cup of the sauce in the bottom of a 22 x 13 rectangle pan (about 3 inches deep). Cover the sauce with a layer of pasta.
7. Top with 1½ cups sauce and spread over pasta. Fill the sauce with ¼ of the ricotta mixture and spread lightly over the sauce with the back of a spoon. Sprinkle with 1¼ cups mozzarella. Cover with another layer of pasta and repeat three more times with the remaining ingredients. Top with last layer of pasta, pour remaining sauce over top, and sprinkle with remaining 1 cup mozzarella and ¼ cup remaining Parmesan.
8. Cover loosely with foil and place the pan on a foil-lined sheet pan to prevent any overflow from burning on the bottom of your oven.
9. Bake for 30 minutes. Remove the foil and bake for another 20 minutes until the cheese is lightly browned and the sauce is bubbling.
10. Let cool for at least 5-10 minutes before serving.

Good appetite!