Classic Meat Lasagna

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F).

   Ca. 5 min.

2. 2

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

3. 3

   Add the chopped yellow onion and cook until softened, about 5-7 minutes.

   Ca. 7 min.

4. 4

   Stir in the minced garlic and cook for one minute until fragrant.

   Ca. 1 min.

5. 5

   Add the ground beef to the pot, breaking it up with a spoon, and cook until browned all over.

   Ca. 8 min.

   Kokkens note: Drain any excess fat from the pot after browning the meat for a less greasy sauce.

6. 6

   Stir in the tomato paste, crushed tomatoes, dried oregano, salt, and black pepper.

   Ca. 1 min.

7. 7

   Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes to allow the flavors to meld.

   Ca. 30 min.

   Kokkens note: A longer simmer time will result in a richer, more developed flavor.

8. 8

   While the sauce simmers, combine the ricotta cheese, parmesan cheese from the filling group, beaten egg, and chopped parsley in a medium bowl.

   Ca. 3 min.

9. 9

   Spread a thin layer of meat sauce on the bottom of a 23x33 cm (9x13 inch) baking dish.

   Ca. 1 min.

   Kokkens note: This prevents the first layer of pasta from sticking to the dish.

10. 10

    Arrange a single layer of no-boil lasagna noodles over the sauce.

    Ca. 1 min.

11. 11

    Spread half of the ricotta cheese mixture over the noodles, followed by a layer of meat sauce and a third of the shredded mozzarella cheese.

    Ca. 3 min.

12. 12

    Repeat the layers: noodles, the remaining ricotta mixture, meat sauce, and another third of the mozzarella.

    Ca. 3 min.

13. 13

    Top with a final layer of noodles, the remaining meat sauce, the rest of the mozzarella, and the parmesan cheese for garnish.

    Ca. 2 min.

14. 14

    Cover the baking dish with aluminum foil and bake for 25 minutes.

    Ca. 25 min.

    Kokkens note: Covering with foil steams the noodles and prevents the cheese from burning before the inside is hot.

15. 15

    Remove the foil and bake for an additional 20-25 minutes, until the top is golden brown and the sauce is bubbly.

    Ca. 25 min.

16. 16

    Let the lasagna rest for at least 15 minutes before cutting and serving.

    Ca. 15 min.

    Kokkens note: Resting allows the layers to set, making it much easier to slice and serve neat portions.