Simply Delicious Lasagna
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
FOR THE TOMATO SAUCE
- 793.78 g can crushed tomatoes
- 226.79 g can tomato sauce
- 14.79 ml olive oil
- 29.58 ml italian herbs
- 2 garlic cloves, minced
- 14.79 ml sugar
- 118.29 ml red wine (optional)
- salt & pepper
-
FOR THE LASANGA
- 907.18 g ground beef
- 1419.54 ml shredded mozzarella cheese, divided
- 907.18 g container ricotta cheese
- 236.59 ml grated parmesan cheese
- 2 eggs, lightly beaten
- 591.47 ml spaghetti sauce
- 226.79 g package pre-cooked lasagna noodles
directions
-
SAUCE:
- Saute garlic in olive oil over medium heat until it's golden.
- If using red wine, add to the pot and reduce to half by cooking over high heat.
- Add the crushed tomatoes, tomato sauce, Italian herbs, and salt & pepper.
- Reduce heat to low and simmer uncovered for 1-3 hours, stirring occasionally.
- Add sugar, and simmer 15 more minutes.
- Makes about 2 1/2 cups.
-
LASAGNA:
- Heat oven to 350 degrees.
- Brown meat in large skillet over medium-high heat.
- Meanwhile mix ricotta cheese, Parmesan, eggs, and 4 cups mozzarella until well blended. Set aside.
- Drain meat and return to skillet.
- Stir in spaghetti sauce until well blended.
- Spread some sauce onto bottom of 13x9 inch baking dish, top with lasagna noodles, spread some ricotta cheese on top of lasagna noodles, then top with more sauce.
- Repeat layers twice.
- Top with remaining noodles and meat sauce, then top with remaining mozzarella cheese.
- Cover with foil and bake for 1 hour. Let stand for 10 minutes before cutting to serve.
- Enjoy :).
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Reviews
-
Most of the time I've been happy enough with buying a vegetarian lasagna since about the only time we've had a supper like this is when we have my son & DIL over (both vegetarians)! However, that's now changed, especially when I can access a recipe like this one! It's not just 'simply delicious,' but it's also pretty easy to prepare! Thanks for sharing this very nice keeper of a recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]