A classic lasagna is something everyone should have in their cooking repertoire, but who knew it was so easy?
This recipe is my mom's traditional lasagna and while it's not difficult to make, it's what my mom calls "fiddley." Honestly, I don't know what that means, but this recipe is easy, delicious and easily feeds 14 people.
I made this in a 10 x 20 pan, but you could easily half it for a couple of weeknight dinners and you can also freeze individual pieces for a healthy frozen entree that lasts for three months.
- 2 pounds ground beef (I used extra lean)
- 1 medium onion
- 2 jars of your favourite tomato sauce (I used Presidents Choice primavera)
- 3 tsp each of basil and oregano
- 10 lasagna noodles
- 2 tubs ricotta cheese
- 2 eggs
- 4 cups shredded mozzarella cheese
Chop onion and put in large pot. Add ground beef and cook until no longer pink -- about 15 minutes. Drain liquid off.
Add both jars of tomato sauce, basil and oregano. Let simmer for flavours to meld.
In a pot of salted, boiling water, cook 10 lasagna noodles. Drain and rinse with cold water.
Put each tub of ricotta in a separate bowl and mix in an egg into each.
Start to assemble layers in a buttered lasagna pan:
- place five noodles as the bottom layer
- spread one tub of ricotta across layers of noodles
- spread half of meat
- spread 1/2 of shredded mozzarella cheese
- top with five more noodles
- spread other tub of ricotta
- spread other half of meat
- top with remaining cheese
(bottom layer of noodles)
(noodles with ricotta)
Bake covered with tinfoil for 60 minutes at 325 degrees. Bake uncovered for another 30 minutes. Take out when cheese is brown and bubbling.