Ingredients:
1 pound ground beef
1 small onion, diced
1 clove garlic, minced
1 (28-ounce) can crushed tomatoes
2 cups water
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
12 lasagna noodles
15 ounces ricotta cheese
1 cup grated Parmesan cheese
1 egg
2 cups shredded mozzarella cheese
Instructions:
Preheat your oven to 375°F (190°C).
In a large saucepan, cook the ground beef over medium heat until it is browned. Drain any excess fat.
Add the onion and garlic to the pan and cook for an additional 2-3 minutes, until the onion is translucent.
Add the crushed tomatoes, water, tomato paste, basil, oregano, salt, and pepper to the pan and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions. Drain the noodles and rinse them with cold water.
In a small bowl, mix together the ricotta cheese, Parmesan cheese, and egg.
To assemble the lasagna, spread a thin layer of the tomato sauce in the bottom of a 9×13-inch baking dish. Arrange 4 noodles on top of the sauce. Spread a layer of the cheese mixture over the noodles, then top with another layer of sauce. Repeat the layers until all of the ingredients are used, ending with a layer of sauce.
Cover the dish with foil and bake for 25 minutes. Remove the foil and sprinkle the mozzarella cheese over the top of the lasagna. Return the dish to the oven and bake for an additional 15-20 minutes, until the cheese is melted and the lasagna is heated through.
Let the lasagna cool for a few minutes before serving.
Enjoy! ❤️
