Lasagna

This lasagna will knock your socks off. I promise. It is by far one of the best lasagna recipes I have ever tasted. Even my Dad, who doesn’t typically like lasagna, likes this one.

I find that using fresh basil versus dried contributes hugely to the spectrum of flavors in this dish, as does using ricotta instead of your typical cottage cheese. I have made a slight adjustment to the original recipe, which called for 2 tablespoons of Parmesan as the only cheese on top. I don’t know about you, but I prefer a cheesy lasagna.

I have made this dish using both oven-ready and traditional lasagna noodles. There was absolutely no difference in taste, so I would highly recommend taking the shortcut and using the oven-ready. I’m sure the only thing that would make this better would be to use fresh pasta. Maybe I’ll try that next time…

And one last thing – this freezes fantastically. I often make this, split into 2 smaller dishes (as this makes enough for 12!), and freeze for a rushed week night dinner.

Recipe lightly adapted from allrecipes.com.

Print Recipe

Lasagna

Servings: 12 servings

Author: The Gourmet Housewife

Ingredients

• 1 1/2 lbs lean ground beef
• 1 onion chopped
• 2 cloves garlic minced
• 1 tbsp chopped fresh basil
• 1 tsp dried oregano
• 2 tbsp brown sugar
• 1 1/2 tsp salt
• 1 29 oz can diced tomatoes
• 2 6 oz cans tomato paste
• 12 dry oven-ready lasagna noodles
• 2 eggs beaten
• 1 pint part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp dried parsley
• 1 tsp salt
• 1 1/2 pounds mozzarella cheese shredded

Instructions

• In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Reduce heat, cover and simmer for 30 to 45 minutes, stirring occasionally.
• Preheat oven to 375°F. Grease a 9x13 inch baking dish.
• In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
• Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/3 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles, sauce, and mozzarella cheese.
• Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.