Recipe type: MAIN
Cuisine: ITALIAN
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1 lb. Ground beef (I use more lean ground beef)
  • 1 med. onion, diced
  • 4 garlic cloves, minced
  • 2½ tbsp. olive oil
  • ¼ tsp. red pepper flakes (adjust to taste)
  • 1½ tsp. dry oregano
  • 1 tsp. dry basil (can also use fresh)
  • 1 tsp. Italian seasoning
  • ½ tsp. black pepper
  • ½ tsp. salt
  • 2 bay leafs
  • 2 tbsp. fresh Italian parsley or basil, chopped
  • 1 14.5 oz. can diced tomatoes (no salt added)
  • 2 8 oz. cans tomato sauce (no salt added)
  • 2 6 oz. cans tomato paste (no salt added)
  • 1 cup water
  • 1 15oz. whole milk ricotta cheese
  • ½ cup shredded Parmesan cheese
  • 1 egg
  • ⅛ tsp. salt
  • ¼ tsp. black pepper
  • 2 tbsp. fresh Italian parsley (can also add basil)
  • 9 lasagna noodles for total 3 layers (you can also use 4 noodles in each layer if you prefer more noodles, boil accordingly) follow package instructions.
  • 1 tbsp. olive oil for pasta water
  • ½ shredded Parmesan cheese
  • 8 oz. shredded mozzarella cheese pack
  2. In large pot add olive oil, once hot add onions. saute till translucent about 3-4 minutes.
  3. Add chili flakes & garlic, saute about 1 minute. Just till garlic not raw.
  4. Add ground beef, crumble with wooden spoon as it sears.
  5. Add all tomatoes, seasonings, parsley, water, mix well. Once sauce reaches simmer make sure heat on medium/low cover and cook for 45 min-1hr. Sauce should be thickened and not too runny. Disregard the bay leafs. Remove pot from heat and set aside.
  6. CHEESE MIXTURE-make this as meat sauce is cooking
  7. In a mixing bowl add ricotta cheese, Parmesan cheese, egg, salt/pepper, parsley. Mix well and set aside.
  8. Heat oven to 350 F.
  9. Bring large pot of water to boil. Add oil & pasta noodles. Follow package instructions. Drain noodles spread on baking sheet. Use some spray oil on the noodles to prevent sticking.
  11. You will have a total of 3 layers. Use a 9x13 baking dish lightly greased.
  12. Spread thin layer of meat sauce, single layer of lasagna noodles, layer of ricotta, sprinkle with Parmesan & mozzarella. Than repeat layers. Top with some extra fresh basil or parsley.
  13. Cover with foil. Bake for 40 minutes. Uncover bake for another 10-15 minutes until bubbly and little golden brown.
  14. Let Lasagna set for 10-15 minutes, as it sets it will be easier to cut the slices.
Recipe by Cooking With Shazia at https://cookingwithshazia.com/easy-classic-lasagna-recipe/