Side Pannel
Classic Lasagna - Enjoy!
Classic Lasagna - Enjoy!
- Recipe Submitted by Kosher on 05/02/2014
Category: Main Dish
Ingredients List
- 1.25 ”“ 1.5 pounds ground beef
- Salt and pepper to taste
- 1 medium onion, diced
- 1 24-ounce jar traditional prepared spaghetti sauce (not “chunky”)
- 1/4 teaspoon crushed red pepper
- 2 cups cottage cheese or ricotta cheese (I prefer cottage cheese)
- 3/4 cup grated parmesan cheese, divided
- 1 egg, beaten
- 1/4 cup chopped fresh parsley, plus more for garnish (both are optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- 9-12 lasagna noodles
- 16 ounces good mozzarella cheese
- 2 teaspoons olive oil
Directions
Make meat sauce:
Brown ground beef with onion and salt and pepper in a large skillet until meat is cooked through; drain fat from meat. Add spaghetti sauce and crushed red pepper then stir to combine. Reduce heat to low, cover and simmer meat sauce for 30 minutes.
Make cheese mixture:
Combine cottage or ricotta cheese, 1/2 cup parmesan cheese, egg, parsley, oregano, garlic and salt; stir to combine then set aside.
Prepare mozzarella:
Divide cheese in half. Shred one half and slice the other half into thin slices. I like to slice my mozzarella into thin slices using a wire cheese slicer (you can see the slices on top of the lasagna in the photo). If you don”™t have something to easily cut thin slices with, just shred all of your mozzarella. You will use 1/4 of the cheese in the first layer, 1/4 in the second layer and then use the remaining half on top.
Cook pasta:
Cook lasagna noodles in liberally salted water per manufacturer”™s instructions for al dente preparation.
Assemble & cook lasagna:
Drizzle the bottom of a large rectangular baking pan with olive oil. Arrange 3-4 noodles (depending how big your pan is ”“ mine fits 3 noodles per layer) in a single layer in baking pan. Spread 1/3 of the cheese mixture over noodles. Top cheese mixture with 1/3 meat sauce. Top meat sauce with 1/4 of the mozzarella cheese. Repeat these layers two times, adding remaining mozzarella and remaining 1/4 cup parmesan cheese to the top.
Brown ground beef with onion and salt and pepper in a large skillet until meat is cooked through; drain fat from meat. Add spaghetti sauce and crushed red pepper then stir to combine. Reduce heat to low, cover and simmer meat sauce for 30 minutes.
Make cheese mixture:
Combine cottage or ricotta cheese, 1/2 cup parmesan cheese, egg, parsley, oregano, garlic and salt; stir to combine then set aside.
Prepare mozzarella:
Divide cheese in half. Shred one half and slice the other half into thin slices. I like to slice my mozzarella into thin slices using a wire cheese slicer (you can see the slices on top of the lasagna in the photo). If you don”™t have something to easily cut thin slices with, just shred all of your mozzarella. You will use 1/4 of the cheese in the first layer, 1/4 in the second layer and then use the remaining half on top.
Cook pasta:
Cook lasagna noodles in liberally salted water per manufacturer”™s instructions for al dente preparation.
Assemble & cook lasagna:
Drizzle the bottom of a large rectangular baking pan with olive oil. Arrange 3-4 noodles (depending how big your pan is ”“ mine fits 3 noodles per layer) in a single layer in baking pan. Spread 1/3 of the cheese mixture over noodles. Top cheese mixture with 1/3 meat sauce. Top meat sauce with 1/4 of the mozzarella cheese. Repeat these layers two times, adding remaining mozzarella and remaining 1/4 cup parmesan cheese to the top.
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