10 servings
Classic Lasagna
DinnerIngredients
500 g Beef (ground, lean, raw)
250 g Sausage (Italian, pork, raw)
375 g Pasta (dry, enriched)
2 cup Cheese (ricotta, whole milk)
3 cup Tomatoes (crushed, canned)
450 g Cheese (mozzarella, whole milk)
1/2 cup Cheese (parmesan, grated)
2 large Egg (whole, raw, fresh)
1 cup, sliced Onions (raw)
4 clove Garlic (raw)
1 tbsp Vegetable oil (olive)
2 × 5 ml, ground Spices (basil, dried)
1 tsp, leaves Spices (oregano, dried)
1 1/2 tsp Salt (table)
Instructions
1
Heat olive oil in a large skillet over medium heat. Cook the onion for 4 minutes, then add garlic and cook 1 minute more.
2
Add the ground beef and Italian sausage. Cook for 8–10 minutes, breaking up the meat, until browned. Drain excess fat.
3
Stir in the crushed tomatoes, 1 teaspoon salt, basil, and oregano. Simmer for 20 minutes.
4
Meanwhile, cook the pasta according to package directions. Drain and lay flat on oiled parchment.
5
In a bowl, combine ricotta, eggs, remaining 1/2 teaspoon salt, and half the Parmesan.
6
Preheat oven to 375°F (190°C). Spread 1 cup of meat sauce on the bottom of a 9×13 inch baking dish.
7
Layer: noodles → ricotta mixture → mozzarella → meat sauce. Repeat for 3 layers. Top with remaining mozzarella and Parmesan.
8
Cover with foil and bake for 25 minutes. Remove foil and bake 15 minutes more until bubbly and golden.
9
Let rest for 15 minutes before cutting. This allows the layers to set.
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