Ingredients
Scale
- 1 pound ground beef
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 can (15 ounces) tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 15 ounces ricotta cheese
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced or shredded
- 3/4 cup grated Parmesan cheese
Instructions
- In a large pot or Dutch oven, cook the ground beef, onion, and garlic over medium heat until the meat is well browned. Carefully drain any excess fat from the pot to ensure the sauce isn’t too greasy.
- Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add the sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons of fresh parsley. Cover and simmer on low heat for about 1 hour, stirring occasionally to allow the flavors to meld.
- Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in the boiling water for 8 to 10 minutes. Drain the noodles and rinse them with cold water to stop the cooking process and prevent them from sticking together.
- In a medium mixing bowl, combine the ricotta cheese with the beaten egg, the remaining 2 tablespoons of parsley, and 1/2 teaspoon of salt. Mix thoroughly until the filling is smooth and creamy.
- Preheat your oven to 375°F (190°C). To assemble, spread 1 1/2 cups of the meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over the sauce. Spread half of the ricotta cheese mixture over the noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups of meat sauce over the mozzarella, and sprinkle with 1/4 cup of Parmesan cheese.
- Repeat the layers (noodles, ricotta, mozzarella, sauce, and Parmesan). Finish with the remaining mozzarella and Parmesan cheese. Cover the dish with foil, making sure it doesn’t touch the cheese. Bake for 25 minutes. Remove the foil and bake for an additional 25 minutes until the top is bubbly and golden.
- Once removed from the oven, let the lasagna rest for at least 15 to 20 minutes before serving. This crucial step allows the layers to set so you can cut clean, beautiful squares.
- Cook Time: 1 hour 45 minutes
- Diet: Standard