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Easy Lasagna Recipe

I was at a grocery store and wanted to buy everything for lasagna. I tried to quickly search the web, but it was a disaster. All pages had a huge amount of ads and unclear instructions. So, I decided to create my own simple recipe for the future. Feel free to use it (I cooked it in the past, and it’s my favorite). Enjoy!

Ingredients:

  • Bell Pepper - 1

  • Canned Crushed Tomatoes - 1 lb - 1 x 15 ounce can

  • Fresh Italian (Flat Leaf) Parsley - 1 oz - 1/2 cup

  • Fresh Oregano - .2 oz - 4 Tbsp

  • Garlic - 4 cloves - 1/2

  • Ground Beef Chuck - 1 lb

  • Italian Seasoning - 2 Tbsp

  • Lasagna Noodles - 1 lb

  • Mozzarella Cheese - 1.5 lb (24 ounces)

  • Onion - 1

  • Parmesan Cheese - 1/4 lb (4 ounces)

  • Wine Vinegar - 1 Tbls

  •  Ricotta Cheese - 1 lb - 15 ounces

  • Tomato Paste - 3 oz - 1/2 6-ounce can

  • Tomato Sauce - 2 x 15 oz cans

  •  Extra Virgin Olive Oil - 2 Tbsp

  • Salt - .2 oz

  • Garlic powder 2 pinches

  • Sugar - 1 Tbsp

Cooking instructions:

1. Boil the Pasta:

- Bring a large pot of salted water to a boil on high heat. Cook the lasagna noodles until al dente according to the package instructions. Drain, rinse with cool water, and coat with a little olive oil to prevent sticking. Set aside.

2. Brown the Ground Beef:

- In a large skillet, heat 4 teaspoons of olive oil over medium-high heat. Add the ground beef and cook until lightly browned. Remove the beef with a slotted spoon to a bowl. Drain off all but 1 tablespoon of fat.

3. Cook Vegetables and Combine with Beef:

- Add the diced bell pepper and onions to the skillet. Cook for 4 to 5 minutes until the onions are translucent and the peppers are softened. Add the minced garlic and cook for another 30 seconds.

- Return the browned ground beef to the pan. Stir to combine and cook for another 5 minutes on low heat.

4. Make the Sauce:

- Transfer the beef mixture to a medium-sized pot. Add crushed tomatoes, tomato sauce, and tomato paste.

- Season with dried parsley, oregano, Italian seasoning, garlic powder, and/or garlic salt, adjusting to taste.

- Sprinkle with red or white wine vinegar and add sugar, a tablespoon at a time, tasting after each addition to adjust sweetness.

- Add salt to taste, considering that Parmesan is salty. Bring the sauce to a simmer and cook for 15 to 45 minutes, stirring often.

5. Assemble:

- Preheat the oven to 375°F (190°C).

- In a 9x13-inch casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange a layer of lasagna noodles lengthwise over the sauce.

- Ladle a third of the remaining sauce over the noodles, then add a layer of grated mozzarella, followed by dollops of ricotta cheese and grated Parmesan.

- Repeat with another layer of noodles, sauce, mozzarella, ricotta, and Parmesan. Finish with a final layer of noodles, sauce, and mozzarella on top.

6. Bake:

- Cover the lasagna pan with aluminum foil (tented slightly to avoid touching the noodles or sauce).

- Bake at 375°F (190°C) for 45 minutes. Uncover for the last 10 minutes for a crusty top, if desired.

7. Cool and Serve:

- Allow the lasagna to cool for at least 15 minutes before serving.

- Store leftovers with the aluminum foil tent on, avoiding direct contact with the sauce.

Enjoy your delicious homemade lasagna!

July 29, 2023 ∙ recipes lasagna