Description
A hearty, layered lasagna featuring tender pasta, a rich ground beef tomato sauce, creamy ricotta, and golden mozzarella. This timeless dish simmers to perfection with authentic Italian flavors, offering a luxurious comfort food experience ideal for family dinners or gatherings.
Ingredients
12 lasagna noodles
1 lb (450g) ground beef
1 (2 tbsp) oil (e.g., olive oil)
1 large onion, finely chopped
3 garlic cloves, minced
2 medium carrots, finely chopped
1 celery stalk, finely chopped
2 cans (28 oz total) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
2 cups marinara sauce (store-bought or homemade)
15 oz (425g) fresh mozzarella, sliced or raveled
1/2 cup grated Parmesan cheese
3 cups shredded mozzarella cheese
2 cups ricotta cheese
1 egg
1 tbsp salt for pasta water
1 tsp fresh parsley, chopped
10 slices white bread, crustless
1 tbsp flour (optional for meat sauce)
1 tbsp balsamic vinegar (optional for shine)
Instructions
Boil a large pot of salted water for lasagna noodles. Cook noodles until al dente, drain, and set aside.
Heat oil in a large pan, sauté onion, garlic, carrots, and celery until softened.
Cook ground beef in the mixture until browned, breaking up any clumps. Drain excess fat.
Add crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and optional flour. Simmer for 45 minutes to an hour.
Meanwhile, prepare ricotta filling: combine ricotta, egg, parsley, and salt until smooth.
In a 9×13-inch baking dish, layer marinara sauce, lasagna noodles, meat sauce, ricotta mix, shredded mozzarella, and Parmesan. Repeat layers, finishing with a top layer of marinara and mozzarella slices.
Let the lasagna sit under sauce for 5 minutes to cool slightly before serving.
Notes
Use homemade marinara for fresher flavor. Customize with halal sausage or plant-based alternatives. Assemble ahead and refrigerate unbaked for 24 hours. For a vegetarian version, omit meat and add roasted eggplant or zucchini layers. To make it halal-certified, ensure Parmesan uses vegetarian enzymes.
- Prep Time: 45
- Cook Time: 85
- Method: Baking
- Cuisine: Italian