Classic Lasagna

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat olive oil in a large saucepan over medium heat. Cook the onion for 5 minutes, add beef and cook 7–8 minutes until browned and at least 160°F (71°C). Drain excess fat and stir in garlic for 30 seconds.
2. 2Stir in tomato paste, crushed tomatoes, water, oregano, salt and pepper. Simmer uncovered for 25 minutes, stirring occasionally.
3. 3Meanwhile, boil the lasagna noodles in salted water until just al dente according to the package. Drain and lay flat on a lightly oiled tray. Preheat the oven to 375°F (190°C).
4. 4Mix ricotta, egg, parsley and ¼ cup Parmesan. Spread a thin layer of meat sauce in a 9-by-13-inch baking dish.
5. 5Layer four noodles, half the ricotta mixture, one-third of the remaining meat sauce and 1 cup mozzarella. Repeat, then finish with the final four noodles, remaining sauce, remaining mozzarella and Parmesan.
6. 6Cover with foil, tenting it above the cheese, and bake for 30 minutes. Uncover and bake 15–20 minutes more until bubbling, lightly browned and at least 165°F (74°C) in the center.
7. 7Rest for 15 minutes before slicing. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F.