Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• MEAT SAUCE:
• 2 tablespoons olive oil
• 2 pounds 80/20 ground beef
• 1/2 cup yellow onion finely diced
• 1 1/2 tablespoon fresh garlic minced
• 2 teaspoons smoked paprika
• 2 teaspoons oregano
• 1 teaspoon thyme
• 1 teaspoon red pepper flakes
• 1 to 2 teaspoons salt to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon allspice
• 2 28 ounce cans of crushed tomatoes
• 3 tablespoons tomato paste
• 1/2 cup beef broth or water
• 2 teaspoons sugar
• 1/3 cup basil chopped
• 1/4 cup parsley finely chopped
• RICOTTA MIXTURE:
• 3 cups ricotta
• 2 tablespoons fresh basil chopped
• 1 large egg beaten
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon fresh garlic minced
• dash of nutmeg optional
• 1/4 cup parmesan grated
• OTHER:
• 16 lasagna sheets
• 4 to 5 cups shredded mozzarella
• 1 cup grated parmesan

Method

1. Brown the ground beef in the olive oil in a large pot over medium heat, breaking it into small pieces, with the onion, garlic, smoked paprika, oregano, thyme, red pepper flakes, salt, black pepper and allspice.
2. Add the crushed tomatoes, tomato paste and beef broth, then the sugar, basil and parsley. Simmer the sauce on low for at least 1 hour and up to 3, letting the flavours develop.
3. Stir the ricotta mixture — ricotta, basil, beaten egg, salt, black pepper, garlic, nutmeg if using, and Parmesan — until smooth and creamy.
4. Soak the lasagna sheets in a deep dish of hot water for 30 minutes, then drain them, keeping the sheets apart so they do not stick.
5. Heat the oven to 375°F. Spread 1 to 1 1/2 cups of meat sauce in a deep 9x13 dish, cover with about three sheets, and spread half the ricotta mixture over them. Continue with sauce, sheets and the remaining ricotta, finishing with a last layer of sheets topped with meat sauce, mozzarella and Parmesan.
6. Cover the dish with foil, keeping it off the cheese, and bake 30 minutes. Uncover and bake 20 minutes more, broiling briefly at the end for a bubblier, golden top if you watch it closely.
7. Rest the lasagna for 15 minutes, then cut it into slices and serve it warm.

Prep: 1 h 30 min · Cook: 1 h · Total: 2 h 30 min

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).