Entrée: Italy – Lasagna from Emilia-Romagna, Italy

Serving Size: 6

Approximate Time

Prep 15 min

Cook 55 min

Additional 10 min

Total 1 hr 15 min

Ingredients

9 lasagna noodles
1 tbsp (15 ml) olive oil
1 lb (450 g) ground beef
1 onion, chopped
3 cloves garlic, minced
1 (24 oz / 680 g) jar marinara sauce
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
15 oz (425 g) ricotta cheese
1 egg
2 cups (200 g) shredded mozzarella cheese
1 / 2 cup (50 g) grated Parmesan cheese

Instructions

1. **Prepare the Noodles and Sauce**: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, drain them, and set them aside. In a large skillet over medium heat, heat the olive oil and cook the ground beef until browned. Drain any excess fat. Add the chopped onion and minced garlic to the beef, and cook until the onion is soft. Stir in the marinara sauce, oregano, basil, salt, and pepper. Let it simmer for about 10 minutes.

2. **Assemble the Lasagna**: In a bowl, mix the ricotta cheese with the egg until smooth. Spread a thin layer of the beef sauce in the bottom of a 9x13-inch baking dish. Place three lasagna noodles over the sauce, then layer with one-third of the ricotta mixture, one-third of the beef sauce, a sprinkle of mozzarella, and a sprinkle of Parmesan. Repeat these layers two more times, ending with a generous topping of mozzarella and Parmesan on top.

3. **Bake the Lasagna**: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Let the lasagna cool for at least 10 minutes before slicing and serving. Enjoy this classic comfort food with a fresh green salad and crusty bread.