Classic Italian Lasagna.
I’ve shared before, and I’ll declare again… although I don’t have a drop of Italian heritage (that I know of) in me, I am an Italian “wannabe.”
I love cooking and eating Italian food.
Years ago – even before I was married – I worked with a young Italian woman who generously shared her Mom’s classic Italian lasagna recipe with me.
I have never made it any other way. It is simple and classic and DELICIOUS!
I’ve adapted it to a smaller portion than the recipe originally shared with me since these days this size will last Hubby and I plenty long enough to almost grow tired of eating it for so many days in a row…. ALMOST!
When you are craving classic Italian lasagna, I hope you will give this recipe a try. Here is how I make it.
- 1 quart marinara tomato sauce
- 1 lb. ground beef, pork, turkey (or combination)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 box Barilla Oven Ready Lasagna Noodles
- 2 cups Ricotta cheese
- 1 egg
- 1 tsp salt
- 1 tsp dried basil or 1/4 cup freshly minced basil
- 1/4 cup chopped parley
- 1 lb. fresh Mozzarella cheese, thinly sliced
- 8 oz. Parmigiano Reggiano (Parmesan) cheese, freshly grated
Heat olive oil in saucepan. Add chopped onions and minced garlic, and saute until soft. Add ground meat, and cook until browned. Add marinara tomato sauce and simmer.
In medium bowl, mix Ricotta cheese, egg, salt, basil, and parsley.
Preheat oven to 375 degrees F.
In 8 or 9 inch square baking dish, spread 1/2 cup prepared meat sauce on bottom. Layer with lasagna noodles – overlapping to cover. Layer with half of Ricotta cheese mixture. Top with sliced Mozzarella cheese. Spoon more sauce over cheese to cover. Sprinkle with Parmesan cheese. Repeat layering. End with sauce topped with remaining Mozzarella and sprinkled with Parmesan.
Cover with foil. Bake 25 minutes. Remove foil. Bake 20 minutes longer or until browned and bubbly. Cool 15 minutes before cutting and serving.
Cheers & Hugs,