Traditional beef lasagna layered with noodles, cheeses and Marinara sauce.
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 12servings
Ingredients
For the Marinara Sauce:
6tblsp. olive oil
2small onionschopped
2clovesgarlicsliced
1stalk celerychopped
2tblsp. chopped Italian parsley
2 28-oz.cans Italian tomatoes
6-oz.can tomato paste
1tsp.dried basil
1tsp.dried oregano
1tsp.salt
1tsp.ground black pepper
For the Lasagna:
12lasagna noodlescooked according to package directions, drained well
Cooking spray
1lb.ground beef
Salt and pepper
15oz.part-skim ricotta cheese
1egg
1/4cupchopped Italian parsley
1/2tsp.salt
1/2tsp.ground black pepper
2cupsshredded mozzarella cheese
1/3cupgrated Parmesan cheese
5 1/2cupsMarinara saucerecipe above
Instructions
To make the Marinara sauce:
In a deep, heavy pan over medium high heat, saute the onion, garlic, celery and parsley until the onion becomes translucent.
Add the tomatoes and tomato paste.
Bring to a boil, reduce heat and simmer partially covered for 20 minutes.
Use a hand-held blender directly in the cooking pan to create a smooth sauce (If you don’t have a hand-held blender, you can transfer the sauce by small amounts to a blender or food processor and then returned to the pan).
Add the basil, oregano, salt and pepper and cook for an additional 10 minutes.
To create the lasagna:
Cook lasagna noodles according to the package directions. Drain and rinse with cool water. Set aside.
Spray a large skillet with cooking spray and place over medium-high heat.
Cook the ground beef until no pink remains. Drain the fat from the beef and return it to the skillet.
Season lightly with salt and pepper.
Stir one cup of Marinara sauce into the ground beef, mixing well. Set aside.
In a medium bowl, combine the ricotta cheese, egg, parsley, salt and pepper. Mix well.
Preheat the oven to 375 degrees.
Assemble the lasagna:
Spray a 13x9 inch pan lightly with cooking spray.
Spread 1 cup Marinara sauce in the bottom of the pan.
First layer - 4 lasagna noodles, 1/3 of the ricotta mixture, 1/2 of the meat mixture, 1 cup Marinara sauce, 1 cup mozzarella cheese.
Second layer - 4 lasagna noodles, 1/3 of the ricotta mixture, 1 ½ cups Marinara sauce.
Third layer - 4 lasagna noodles, remaining ricotta mixture, remaining meat mixture, 1 cup marinara sauce, remaining mozzarella cheese.
Top with Parmesan cheese.
Cover pan with foil and bake 45 minutes.
Remove the foil and bake for an additional 10 minutes.
Let stand 10 minutes before cutting.
Notes
Note: the Marinara recipe makes about twice as much sauce as needed for the lasagna recipe. You can divide the recipe in half you want to, but I always make a big batch. The remainder can be stored in the refrigerator for up to three days or frozen for up to three months.