Classic Lasagna
By gordanas
1 Picture
Ingredients
- 12 lasagna noodles
- 1 tub (475 g) extra-smooth ricotta cheese
- 2 eggs
- 1 pinch pepper
- 3 cups (750 mL) shredded mozzarella cheese
- 1 cup (250 mL) grated Parmesan cheese
- Tomato Meat Sauce:
- 2 tbsp (30 mL) olive oil
- 2 onions, diced1 rib celery, diced
- 1 carrot, diced
- 4 cloves garlic, minced
- 1-1/2 lb (680 g) lean ground beef
- 1/3 cup (75 mL) tomato paste
- 2 cans (28 oz/796 mL each) diced tomatoes
- 1 cup (250 mL) red wine or white wine
- 2 bay leaves1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) pepper
- 2 tbsp (30 mL) chopped fresh basil
Details
Servings 12
Level of difficulty Average
Preparation time 40mins
Cooking time 160mins
Cost Average budget
Preparation
Step 1
Tomato Meat Sauce: In Dutch oven, heat oil over medium heat; cook onions, celery, carrot and garlic, stirring occasionally, until softened, about 5 minutes.
Step 2
Add beef; cook, breaking up with back of wooden spoon, until browned and liquid has evaporated, about 6 minutes.
Step 3
Stir in tomato paste. Add tomatoes, wine, bay leaves, oregano and pepper; simmer, stirring occasionally, until slightly thickened, about 40 minutes. Stir in basil. Discard bay leaves.
Step 4
Meanwhile, in large pot of boiling salted water, cook noodles for 2 minutes less than package directions for al dente. Drain and arrange noodles in single layer on towels.
Step 5
In small bowl, stir together ricotta, eggs and pepper.
Step 6
In 13- x 9-inch (3 L) baking dish, spread 1-1/2 cups of the meat sauce. Arrange 3 noodles over top; sprinkle with half of the mozzarella cheese. Top with 2-1/2 cups of the meat sauce, 3 noodles, ricotta mixture, 3 noodles, 2-1/2 cups of the meat sauce, 3 noodles, then remaining meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese.
Step 7
Cover with foil. Bake in 375°F (190°C) oven for 45 minutes. Uncover and bake until cheese is golden, about 15 minutes. Loosely cover with foil and let stand for 30 minutes before serving.
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