Yesterday flew by. Like I went into the office at 7:30 and before I knew it it was noon. Not that I mind too much. I was super glad when the day was done but man Monday almost didn't exist for me. I am torn about whether or not I want the trend to continue today.
After a day like Monday all I want is to come home to a nice comforting meal. For me, that meal is lasagna. Lasagna was something I always requested from my mom when I came home from college. There is just something about the layered pasta, red sauce, and cheesy goodness that I cannot get enough of.
This meal is a little time consuming for a week night but in my mind it is well worth the extra effort. Plus it leaves plenty of leftovers. I will be eating this all week long.
Classic Lasagna with Meat Sauce
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: bake entree ground beef pasta Italian
Ingredients (serves 8)
- 1 1/2 cups fat-free ricotta cheese
- 6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups)
- 1/4 cup fresh flat-leaf parsley leaves, divided
- 1 tablespoon finely chopped fresh oregano
- 5 garlic cloves, minced and divided
- 1 large egg, lightly beaten
- 12 ounces extra-lean ground beef (93% lean)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 1 (28-ounce) canned crushed tomatoes
- Cooking spray
- 12 lasagna noodles, cooked
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
Preheat oven to 375°.
Combine ricotta, about 1/2 cup mozzarella, 2 tablespoons parsley, oregano, 1 garlic clove, and egg; set aside.
Place ground beef in a large nonstick skillet over medium-high heat; sprinkle with peppers and remaining 4 garlic cloves. Cook for 9 minutes or until beef is browned, stirring to crumble; drain. Return beef mixture to pan; stir in marinara sauce, and remove from heat.
Spread 1/2 cup meat sauce in bottom of a broiler-safe 11 x 7inch glass or ceramic baking dish coated with cooking spray.
Arrange 4 noodles along the bottom of the dish. Top noodles with 1 cup meat sauce, and then 1/2 of the ricotta mixture. Repeat.
Arrange remaining 4 noodles on top. Spread remaining meat sauce over top noodles. Sprinkle evenly with remaining 4 ounces (1 cup) mozzarella cheese and Parmigiano-Reggiano cheese.
Cover with foil coated with cooking spray. Bake at 375° for 30 minutes. Uncover and bake for an additional 10 minutes or until bubbly.
Preheat broiler to high. (Keep lasagna in oven.)
Broil lasagna for 1 to 2 minutes or until cheese is golden brown and sauce is bubbly. Remove from oven; let stand 10 minutes. Sprinkle with remaining 2 tablespoons parsley.
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