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Classic lasagna with a homemade ground beef tomato sauce. And filled with a ricotta and parmesan cheese mixture and topped with plenty of mozzarella cheese. This classic meaty and cheese pasta dish is the perfect Sunday dinner. Making homemade lasagna can be pretty time consuming, which is why I like to serve this pasta for company or on a weekend when I have more time. This lasagna makes enough to feed a crowd, although the leftover portions can be frozen for another time. Served with garlic bread and a side salad make this meal a delicious way to end your week.
To make the homemade tomato ground beef sauce, ground beef is cooked in a large saucepan until it is no longer pink. Drain the grease from the pan if needed, and stir in crushed tomatoes, tomato paste, minced garlic and seasonings. Put the pan back on medium heat and let it simmer for about 20 minutes, until the sauce is thickened. While that is cooking, prepare the lasagna noodles according to the package directions.
To make the ricotta mixture, mix ricotta cheese with grated parmesan cheese and an egg. The egg is added to hold the ingredients together. To layer the lasagna, start with pouring a thin layer of the meat sauce in the bottom of a large deep baking dish. Layer four lasagna noodles in the bottom of the pan, then spread a layer of the ricotta mixture over the pasta. Top with 3/4 cup of the mozzarella cheese and another layer of the meat sauce. Repeat the layers four times, ending with a layer of lasagna noodles, ricotta mixture, meat sauce and the remaining mozzarella cheese. Cover with foil and bake for one hour. Uncover and bake for another 15-20 minutes. Until the cheese is melted and lightly browned.
Classic Ground Beef Lasagna
Ingredients
- 16 lasagna noodles, uncooked
- 1 pound ground beef
- 1 ( 28 oz.) can crushed tomatoes
- 1 ( 6 oz.) can tomato paste
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 cups ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 3 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350 F. Cook lasagna noodles according to package directions, drain. Brown ground beef in a large saucepan over medium heat, breaking it up with a spatula as it cooks until it is no longer pink. Drain grease and return beef to skillet.
- Add crushed tomatoes, tomato paste, minced garlic, salt, dried oregano and thyme to beef. Let simmer for 20 minutes. In a medium bowl, mix together ricotta cheese, grated parmesan cheese and egg.
- Spread a thin layer of meat sauce in the bottom of a large baking dish. Layer with 4 noodles, ricotta cheese mixture, 3/4 cup mozzarella cheese and more meat sauce. Repeat layers 4 times, ending with a layer of 4 lasagna noodles, ricotta cheese mixture, meat sauce and top with remaining 3/4 cup of mozzarella cheese.
- Cover with foil and bake for one hour. Uncover and bake for another 15-20 minutes.