Ingredients:
12 lasagna noodles (uncooked)
4 cups mozzarella cheese (shredded and divided)
½ cup Parmesan cheese (shredded and divided)
For the Tomato Sauce:
1 pound ground beef (or ground sausage)
1 small onion (finely chopped)
3 cloves garlic (minced)
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
2 teaspoons Italian seasoning
1 teaspoon sugar
Salt and pepper to taste
For the Ricotta Mixture:
1 container (16 oz) ricotta cheese
2 large eggs
2 tablespoons fresh parsley (chopped)
Salt and pepper to taste
Instructions:
1. Prepare the Sauce:
In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
Add onion and garlic, cooking until softened.
Stir in crushed tomatoes, tomato paste, Italian seasoning, sugar, salt, and pepper. Let simmer for 20 minutes, stirring occasionally.
2. Cook the Noodles:
Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions. Drain and lay them flat on a baking sheet to cool.
3. Make the Ricotta Mixture:
In a medium bowl, mix ricotta cheese, eggs, parsley, salt, and pepper until well combined.
4. Preheat Oven:
Preheat your oven to 375°F (190°C).
5. Assemble the Lasagna:
Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish.
Lay 3-4 noodles over the sauce.
Spread ⅓ of the ricotta mixture over the noodles, followed by ⅓ of the mozzarella and a sprinkle of Parmesan.
Add another layer of sauce, then repeat the process (noodles, ricotta, mozzarella, Parmesan, and sauce) until all ingredients are used. Finish with a generous layer of mozzarella and Parmesan on top.
6. Bake:
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 20-25 minutes until the cheese is bubbly and golden.
7. Rest and Serve:
Let the lasagna rest for 10-15 minutes before slicing to allow it to set.
Enjoy your delicious homemade lasagna!