Ingredients:
- Lasagna noodles – 12 sheets
- Ground beef – 500g
- Onion – 1 (chopped)
- Garlic – 2 cloves (minced)
- Tomato sauce – 2 cups
- Tomato paste – 1 cup
- Canned tomatoes – 1 can (400g)
- Olive oil – 2 tbsp
- Ricotta cheese – 500g
- Mozzarella cheese – 2 cups (shredded)
- Parmesan cheese – ½ cup (grated)
- Egg – 1
- Fresh basil – 2 tbsp (chopped) or dried basil
- Salt and pepper – To taste
Instructions:
1. Prepare the Sauce:
- Heat olive oil in a pan.
- Add chopped onions and minced garlic, sauté until soft and fragrant.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in tomato sauce, tomato paste, canned tomatoes, and basil. Simmer for 20-30 minutes. Season with salt and pepper.
2. Cook the Lasagna Noodles:
- Bring a large pot of water to a boil.
- Cook lasagna noodles according to package instructions. Drain and set aside.
3. Prepare the Cheese Mixture:
- In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese. Season with salt and pepper.
4. Assemble the Lasagna:
- Preheat your oven to 180°C (350°F).
- Spread a thin layer of meat sauce at the bottom of a 9×13 inch baking dish.
- Layer 4 cooked lasagna noodles over the sauce.
- Spread a layer of the ricotta mixture over the noodles.
- Sprinkle with mozzarella cheese.
- Add another layer of meat sauce, followed by noodles, ricotta mixture, mozzarella, and more sauce.
- Repeat until you have three layers.
- Finish with a layer of meat sauce and sprinkle the remaining mozzarella and Parmesan on top.
5. Bake the Lasagna:
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 25 minutes until the cheese is golden and bubbly.
6. Serve:
- Let the lasagna rest for 10-15 minutes before serving. This allows it to set and makes slicing easier.
