Ingredients:
For the Meat Sauce:
1 lb (450g) ground beef
1 can (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
1/2 cup tomato paste
1 can (4 oz) diced green chilis
1 small onion (diced)
2 cloves garlic (minced)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp ground cumin
Salt and pepper (to taste)
1 tbsp olive oil
For the Lasagna:
9 lasagna noodles (uncooked)
1 1/2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 cups ricotta cheese
1 egg
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions:
Prepare the Meat Sauce:
Cook the Beef: In a large skillet or saucepan, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
Brown the Beef: Add ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
Add Sauce Ingredients: Stir in diced tomatoes, tomato sauce, tomato paste, and diced green chilis. Season with oregano, basil, cumin, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens.
Prepare the Cheese Mixture:
In a medium bowl, mix ricotta cheese, egg, and a pinch of salt and pepper. Set aside.
Cook the Lasagna Noodles:
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
Assemble the Lasagna:
Preheat Oven: Preheat your oven to 375°F (190°C).
Layer the Lasagna: In a baking dish (preferably a 9×13 inch pan), spread a thin layer of meat sauce on the bottom. Place 3 lasagna noodles over the sauce.
Add Cheese: Spread a layer of the ricotta mixture over the noodles, followed by a generous layer of meat sauce. Sprinkle with shredded mozzarella and cheddar cheese.
Repeat Layers: Repeat the layering process (noodles, ricotta mixture, meat sauce, cheese) until all ingredients are used, ending with a layer of meat sauce and a generous topping of shredded mozzarella and Parmesan cheese.
