Beef Lasagna

• 1 pound ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 lasagna noodles, uncooked
• 2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook the ground beef, onion, and garlic until browned; drain excess fat.
3. 3 Stir in crushed tomatoes, basil, oregano, salt, and pepper; simmer for 10 minutes.
4. 4 In a medium bowl, mix ricotta and egg.
5. 5 Cook lasagna noodles according to package instructions until al dente.
6. 6 Prepare béchamel: Melt butter in a saucepan over medium heat, whisk in flour, cook for 1 minute, then gradually whisk in milk until thickened.
7. 7 Layer 1/3 of the meat sauce in a 9x13 inch baking dish, followed by 3 noodles, 1/3 ricotta mixture, 1/2 cup mozzarella, and 1/3 béchamel. Repeat layers twice more, ending with mozzarella and a sprinkle of Parmesan.
8. 8 Cover with foil and bake for 25 minutes, then uncover and bake an additional 25 minutes.
9. 9 Let stand for 10 minutes before slicing and serving.

Nutrition

Tips

• For a richer flavor, brown the beef with a splash of red wine.
• This lasagna tastes even better the next day!
• Consider using no-boil lasagna noodles to save time.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven until hot.

Serving Suggestions

• Pair with a simple green salad and garlic bread for a complete meal.
• Serve with a glass of red wine for a cozy dinner night.

FAQ