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Ingredients
Scale
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef (93/7)
- 1 (14.5 oz) can diced tomatoes
- 2 (15 oz) cans tomato sauce
- 1 cup water
- 3 bay leaves
- 1 ½ teaspoons dried basil
- 2 teaspoons granulated sugar
- 1 teaspoon Italian seasoning
- 2 teaspoons salt (or to taste)
- 8 oz mozzarella cheese, grated
- ½ cup grated Parmesan cheese
- 2 cups whole milk ricotta cheese
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- Additional salt and black pepper to taste
- 1 pound lasagna noodles
- 4 oz mozzarella cheese, grated (for topping)
Instructions
- Heat olive oil in a large pot and sauté the diced onion until translucent.
- Stir in minced garlic and ground beef, breaking apart the meat.
- Add diced tomatoes, tomato sauce, water, bay leaves, basil, sugar, Italian seasoning, and salt. Simmer for 1-2 hours.
- In a separate bowl, mix ricotta cheese, Parmesan, basil, parsley, salt, and black pepper for the cheese filling.
- Boil lasagna noodles in salted water for about 7 minutes, then place in cold water.
- Preheat oven to 375°F (190°C) and layer meat sauce, noodles, cheese mixture, and remaining ingredients in a baking dish.
- Cover with aluminum foil and bake for 45 minutes, removing the foil during the last 15 minutes.
- Let it rest for 20-30 minutes before slicing.
Notes
Use high-quality cheeses for the best flavor.
Allow the lasagna to sit before serving for easier slicing.
You can make the lasagna ahead of time and freeze it before baking.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 24
- Cholesterol: 70