Image Credit : Eight Recipes
Gear Up (Prep Time: 30 Minutes)
For the Meat Sauce Symphony:
- 2 tablespoons olive oil: Our flavorful maestro.
- 1 large onion, finely chopped: Dice it up like a tiny tear-jerking ninja (but hopefully without the tears!).
- 2 garlic cloves, minced: Fresh is best, but jarred works in a pinch. Remember, with great garlic comes great responsibility – use as much or as little as you like.
- 1 pound ground beef: The base of our meaty melody.
- ½ pound ground pork (optional): Feel free to add some pork for a deeper flavor, or keep it all-beef if that’s your jam.
- (28 ounces) Canned crushed tomatoes: Our tangy tomatoes will add a vibrant kick.
- 2 tablespoons tomato paste: This thickens things up and intensifies the tomato flavor.
- ½ cup red wine (optional): A splash of red wine adds depth, but it’s not essential. Use what you’d drink with the lasagna, or skip it altogether.
- 1 teaspoon dried basil: Our fragrant Italian friend.
- 1 teaspoon dried oregano: Another herb to add to the flavor party.
- Salt and pepper: To taste, of course! Don’t be shy.
For the Ricotta Dream:
- (15 ounces) Ricotta cheese: The creamy heart of our lasagna.
- 1 large egg: Binds everything together.
- ½ cup grated Parmesan cheese: A salty, nutty bite.
- 2 tablespoons chopped fresh parsley: Freshness never hurts!
- Salt and pepper: Just a pinch to make the ricotta sing.
The Grand Finale:
- (12) Lasagna noodles: Cooked al dente according to the package instructions.
- 3 cups shredded mozzarella cheese: Stretchy, melty goodness – what’s not to love?
- Extra grated Parmesan cheese: For sprinkling on top, because cheese is life.
Let’s Make Magic (Cook Time: 1 Hour, 10 Minutes)
1. Meat Sauce Symphony:
- Heat up that olive oil in a large saucepan over medium heat. Think of it as warming up the stage for our star ingredients.
- Toss in the chopped onion and garlic – sauté them until they’re soft and translucent, like little glassy singers.
- Raise the curtain on our main act – the ground beef (and pork, if you’re using it). Cook it until it’s browned all over, breaking it up with a spoon for even cooking (think ground beef ballet!).
- Now comes the grand entrance of the crushed tomatoes, tomato paste, and red wine (if you’re using it). Give it a good stir and season with the basil, oregano, salt, and pepper. This is where the magic happens!
- Let the sauce simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the deeper and richer the flavor becomes. Think of it as the sauce warming up its vocal cords.
2. Ricotta Dream:
- In a separate bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Whisk it all together until it’s smooth and creamy – like a beautiful ricotta opera!
3. The Grand Finale – Building the Lasagna!
- Preheat your oven to 375°F (190°C). Let’s get this masterpiece in the spotlight!
- Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. This is the foundation of our lasagna layer cake.
- Now, the fun part – layering! Place four lasagna noodles over the sauce, overlapping them slightly to make sure everything gets covered.
- Dollop 1/3 of the ricotta dream mixture over the noodles. Imagine it as spreading ricotta clouds.
- Top that with 1/3 of the remaining meat sauce – another layer of deliciousness.
- Now comes the cheese avalanche! Sprinkle with
Thanks to Eight Recipes for this delightful Masterpiece.
