Recipe for Beef Lasagna With Ricotta Cheese

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This is the best lasagna recipe I have ever made and I make it all the time. It is an easy and classic lasagna made with ground beef, three cheeses (ricotta, mozzarella and parmesan) using dry lasagna noodles that need to be boiled – no oven ready noodles as I have never ben a fan.

My mom used to make lasagna and this recipe reminds me of those cool fall days when she would pull a big pan of this baked pasta out of the oven. The cheese was gooey and every layer was packed with so much meaty and saucy goodness. She would say it was made with love. After eating the lasagna, I could not argue with that opinion.

Over the years I have made and tasted many different versions of lasagna, but I always tend to prefer this classic recipe. The meat sauce, the ricotta cheese layer and lots of mozzarella. I also love these lasagna noodles that have the rippled edges. It is both delicious and recalls wonderful feelings of nostalgia.

I use dry lasagna noodle and the kind that have been in grocery stores for years. These need to be boiled prior to assembling in the lasagna. I know that some people like to use the oven ready noodles, but I prefer the texture of the noodles that need to be boiled first.

Boil the noodles according to the directions on the package. Drain and set aside.

Make the meat sauce ahead of time. We love spaghetti and sometimes I make a huge pot of sauce. After a day or two of spaghetti, I use leftover sauce to make lasagna. The kids love it cause it does not taste like one more day of leftovers.

Set up everything you will need for assembling the lasagna.

Mix together the ricotta cheese and 2 eggs until well mixed.

Spoon a bit of meat sauce on the bottom of the lasagna pan.

Lay 6 noodles on top of the sauce. Put 3 side by side and then 3 more on top of those.

Spoon some more meat sauce, 1 cup of grated mozzarella cheese and 1/4 cup of parmesan.

Lay 6 noodles on top. Put 3 side by side and then 3 more on top of those.

Spread the ricotta cheese mixture on top of the noodles.

Lay 3 more noodles side by side on top of the ricotta mixture.

Spread more meat sauce on top of the noodles and then sprinkle 1 more cup of mozzarella cheese and 1/4 cup of parmesan on top.

Lay 6 noodles on top. Put 3 side by side and then 3 more on top of those.

Spread the last of the meat sauce on top of the noodles and then sprinkle remaining 1 cup of mozzarella cheese and 1/4 cup of parmesan on top.

Bake in a 350F oven for 45-55 minutes. Sauce should start bubbling around the edges and the cheese should be melted and browned on top.

Let the lasagna rest for 15 minutes or so before serving.

Lasagna with Beef and Ricotta

How to make the best lasagna with this easy classic recipe. Baked the oven with layers of noodles, meat sauce, ricotta, egg, mozzarella, and parmesan cheese.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 12

• 1 1/2 pounds lean ground beef
• 1 onion , minced
• 1 pepper , minced
• 2 garlic cloves , minced
• 2 cans (680ml) Italian tomato sauce
• 1 1/2 tsp basil
• 1 tsp oregano
• 500 grams dry lasagna noodles , around 24 noodles
• 475 grams ricotta cheese
• 2 eggs
• 3 cups grated mozzarella cheese
• 3/4 cup grated parmesan cheese

• Brown beef in a saucepan with minced onion, pepper and garlic. Drain the grease and stir in the Italian tomato sauce, basil and oregano. Simmer for 10 minutes and remove from heat.

• Cook lasagna noodles according to the directions on the package.

• Spoon a small amount of meat sauce on the bottom of a large deep lasagna dish (at least 13x9). Lay 6 noodles on top of the sauce. Put 3 side by side and then 3 more on top of those.

• Spoon more meat sauce on top of the 3 noodles. Sprinkle 1 cup of grated cheese and 1/4 cup of parmesan on top. Lay 6 noodles on top (3 side by side and then 3 more on top of those).

• In a bowl, whisk together the ricotta cheese and egg. Evenly spread the ricotta mixture on top of the noodles. Lay 3 more noodles side by side on top of the ricotta.

• Spoon more sauce on top of the noodles. Sprinkle 1 cup of grated cheese and 1/4 cup of parmesan on top. Lay 6 noodles on top (3 side by side and then 3 more on top of those).

• Spoon remaining sauce on top of the noodles. Sprinkle remaining 1 cup of grated cheese and 1/4 cup of parmesan on top.

• Bake in a 350F oven for 45-55 minutes or until the sauce is bubbling around the edges and cheese melted and browning on top.

• Let rest for 15 minutes. Slice and serve.

Per serving:

Calories: 454.82 kcal Carbohydrates: 40.52 g Protein: 33.21 g Fat: 17.57 g Saturated Fat: 9.71 g Cholesterol: 110.24 mg Sodium: 949.09 mg Fiber: 3.28 g Sugar: 6.81 g

Nutrition Disclaimer

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Source: https://www.theblackpeppercorn.com/lasagna-with-beef-and-ricotta-cheese/

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