Easy Homemade Lasagna: Beef and Ricotta

Ingredients

• 1 lb lean ground beef (90% lean)
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 15 oz part-skim ricotta cheese
• 1/2 cup low-fat cottage cheese
• 1 large egg, lightly beaten
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 12 sheets lasagna noodles
• 3 cups shredded low-moisture mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. 1

   Heat olive oil in a skillet over medium-high heat. Add the lean ground beef, breaking it apart with a spoon until mahogany-colored and cooked through.

2. 2

   Stir in the diced onion and garlic, cooking for 3–5 minutes until the onion becomes translucent.

3. 3

   Stir in the tomato paste and crushed tomatoes: Stir in the tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Lower heat and simmer for 10–15 minutes until the sauce is thick and fragrant.

4. 4

   Prepare cheese mixture: In a medium bowl, stir together the ricotta, cottage cheese, beaten egg, parsley, and salt until smooth and uniform.

5. 5

   Spread base layer of sauce: Spread 1/2 cup of meat sauce on the bottom of a 9x13 inch baking dish to prevent sticking.

6. 6

   Layer lasagna: Layer in the following order: 3–4 noodles, 1/3 of the cheese mixture, 1/3 of the meat sauce, and 1 cup of mozzarella. Repeat these layers twice more.

7. 7

   Add final topping: Finish with a final layer of noodles, the remaining sauce, and the remaining mozzarella and Parmesan.

8. 8

   Bake covered: Cover the dish tightly with foil. Bake at 375°F (190°C) for 25 minutes.

9. 9

   Bake uncovered: Remove the foil and bake for another 20–25 minutes until the cheese is golden-brown and bubbling.

10. 10

    Rest before serving: Let the lasagna rest for 15 minutes before slicing to ensure clean layers.