This is my version of classic lasagna.  Yummmm.  It’s traditional comfort food that’s delicious!  The recipe is super simple with five components to assemble:

• Ground beef
• Tomato sauce (jarred or homemade)
• Mozzarella cheese
• Lasagna noodles
• Ricotta cheese

Avengers Assemble!!

“The only thing I like better than talking about food is eating.” – John Walters

Start off by par boiling the noodles, and then run them under cool water to stop the cooking process.  (FYI – If you don’t lay them over the edge of the colander, or lay them flat, they’ll be difficult to separate later on)

Next, saute a diced medium onion.  When the onion turns translucent, add a couple teaspoons of minced garlic and continue to saute.  After about a minute, add 2 lbs. of ground beef and cook until browned.  Then add 2 teaspoons of Italian seasoning ….

JUST SO YOU’RE AWARE, when I cook I just POUR ingredients into the pan and CROSS MY FINGERS that it works out.  I guess I can include measurements in the recipe if you insist. 😉

I used garden basil and rosemary.  I like to rub the herbs between my fingertips to release the oils.  This will give more of an authentic, rustic flavor.

You can make your own sauce, or you can use two 24 oz. jars of Barilla, Prego, etc.  We make our own sauce with tomato paste, olive oil, hot water, sugar, garlic, herbs and spices. 🙂

Make a ricotta filling by whisking together 16 oz. of whole milk ricotta, one egg, a pinch of parsley, and a pinch of salt.

Time to assemble.  Do the following first:

• Spray non-stick oil on the casserole dish
• Put down a layer of sauce
• Put down a layer of lasagna noodles

After that, assemble the layers in whatever order you prefer.  You might have a few noodles left over.

I love ricotta cheese so much that I dedicate an entire layer of it to the lasagna…sprinkled with mozzarella.

Before I place the lasagna in the oven, I sprinkle on some freshly grated Parmesan cheese, and garlic salt.

I served this with a side salad.  We used fresh cherry tomatoes and snap peas from the garden.

Garlic bread would’ve made a great addition too… but I lost track of time since I was too busy taking pictures of the food and yelling at my kids.. so therefore……No bread.  NO BREAD?!  No garlic bread.

If you have it, use fresh basil as a garnish.  That’s it!  Enjoy 🙂

(This lasagna is huge.  I usually freeze half of it… unless I’m hosting.  If I’m hosting, this is one of my go-to’s meals since it feeds so many people at once) 🙂

Classic Lasagna

• 2 lbs. Ground Beef
• 1 Medium Onion
• 2 teaspoons Minced Garlic
• 2 24 oz. jars Tomato Sauce (or use homemade)
• 32 oz. Mozzarella Cheese (2 large bags)
• 1 lb. box Lasagna Noodles
• 16 oz. whole milk Ricotta Cheese
• 1 Egg
• Italian Seasoning
• S&P
• Fresh Basil (optional)
• Parsley (optional)
• Garlic Salt (optional)
• Freshly grated Parmesan Cheese (optional)

Preheat the oven to 350* F.  Par boil the lasagna noodles according to the instructions on the package.  With a fork and bowl, whip together 16 oz. of Ricotta Cheese with one egg, a pinch of parsley (optional) and a pinch of salt.  Dice a medium onion and saute with olive oil in a large pan over medium heat until translucent.  Add two teaspoons of garlic and cook for another minute, then set the mixture aside on a plate.  Using the same pan, brown 2 lbs. of ground beef.  Drain the fat.  Pour the onion mixture back into the ground beef pan, mix it together, and season with about 2 teaspoons of Italian seasoning.  Then add 1/4 – 1/2 cup of tomato sauce to the beef mixture and cook for a few minutes.

Now that you have par boiled noodles, tomato sauce, browned ground beef and the ricotta mixture, you’re ready to assemble the lasagna.

Spray a LARGE (10″ x 14″, 4 quart) casserole dish with non-stick cooking oil.  Put down a thin layer of sauce, and then top it with 4 lasagna noodles.  Start adding the layers.  First, put a layer of meat onto the noodles, then a layer of sauce, then a layer of mozzarella.  Add another layer of noodles, and top them with the ENTIRE bowl of ricotta mixture.  Sprinkle the ricotta with mozzarella.  Add another layer of noodles.  Repeat beef layer one more time.  Then one more layer of noodles.  <<That was your final layer of noodles.  Top with the last of the sauce and mozzarella cheese.  Then sprinkle with Parmesan and garlic salt (both optional).  Cover it in foil and bake for approximately 45-55 minutes removing the foil for the last 10 minutes.  Sprinkle the finished lasagna with freshly chopped basil.  Then serve (be careful, it’s HOT HOT HOT!).  Serves 10-12.