Three Cheese Classic Lasagna with Beef
Four layers of tomato sauce with ground beef, noodles, and ricotta, mozzarella, and Parmesan cheese.
Ingredients
- 1 minced onion
- 1 tbsp. minced garlic
- 1 tbsp. extra virgin olive oil
- 1 pound ground chuck steak
- ¼ tsp. kosher salt
- ¼ black pepper
- 26 ounces Pomi strained tomatoes
- 6 ounces tomato paste
- ½ cup chicken stock
- 1 tbsp. fresh oregano
- 1 tsp. sugar
- ¼ tsp. red pepper flakes
- 2 bay leaves
- 1 pound lasagna noodles
- 24 ounces fresh ricotta cheese
- 1 pound grated mozzarella cheese
- 1 egg
- 2 cups grated Parmesan cheese
- 1 cup fresh basil
Instructions
- In a large skillet, over medium heat, cook the onion and garlic in the olive oil, until the onion is softened.
- Add the beef, salt, and black pepper and cook until the beef is browned.
- Add the tomatoes, paste, chicken stock, sugar, oregano, bay leaves, and red pepper flakes and simmer for thirty minutes.
- Cook the noodles according to the package directions for al dente noodles.
- Preheat the oven to 350 degrees.
- In a large bowl mix together the ricotta and egg.
- In a deep 13x9 baking dish make 4 layers, beginning with a layer of noodles. On top of the noodles, add the sauce, then the ricotta mixture, then the mozzarella, and finally the Parmesan.
- Bake uncovered for thirty minutes, and then sprinkle with basil.
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