Homemade sauce and lots of cheese!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until soft and translucent, 5 to 7 minutes. Add ground beef to onion mixture; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir salt, basil, oregano, rosemary, and ground black pepper into beef mixture.

  • Whisk water and tomato paste together in a large bowl. Pour tomato paste mixture into beef mixture, bring to a simmer, and cook until sauce is slightly reduced and flavors blend, about 1 hour.

  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Rinse in cold water and drain.

  • Measure out 1 cup mozzarella cheese and set aside.

  • Spread about 1/3 the sauce in the bottom of a 9 1/2x15-inch baking dish. Arrange lasagna noodles in a single layer over the sauce, top with 1/2 the ricotta cheese, and 1/2 the remaining mozzarella cheese. Spread 1/3 the sauce over the cheese, top with remaining lasagna noodles, 1/2 the ricotta cheese, and 1/2 mozzarella cheese. Spread last 1/3 the sauce over the top.

  • Bake lasagna in the preheated oven for 25 minutes. Sprinkle reserved 1 cup mozzarella cheese over the top. Bake until cheese is melted and lasagna is heated through and bubbling, about 15 minutes more. Cool for 10 minutes.

Nutrition Facts

475 calories; 33.7 g protein; 41.4 g carbohydrates; 82.8 mg cholesterol; 1139.7 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/29/2017
This isn't a fancy lasagna, but with some changes it could be incredible. This is a basic beginner lasagna for those who want to graduate beyond bottled sauce. I made fresh lasagna sheets, and aside from this basic change followed the recipe. I think what might help this recipe would be a blend of beef and Italian sausage. Next, because water gives no depth to the sauce a nice Cabernet Sauvignon would be a great replacement. Instead of seasoning the beef, season the tomato sauce mixture...prepared the day before would let the flavoring meld. Then pour it into the cooked beef mixture. These small changes would likely take it from ordinary to marvelous! Read More
(1)

Most helpful critical review

Rating: 3 stars
10/26/2015
This lasagna did not knock my socks off. Probably won't be making it again. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/29/2017
This isn't a fancy lasagna, but with some changes it could be incredible. This is a basic beginner lasagna for those who want to graduate beyond bottled sauce. I made fresh lasagna sheets, and aside from this basic change followed the recipe. I think what might help this recipe would be a blend of beef and Italian sausage. Next, because water gives no depth to the sauce a nice Cabernet Sauvignon would be a great replacement. Instead of seasoning the beef, season the tomato sauce mixture...prepared the day before would let the flavoring meld. Then pour it into the cooked beef mixture. These small changes would likely take it from ordinary to marvelous! Read More
(1)
Rating: 4 stars
05/14/2016
I have made this twice now. Both times I substituted 1lb spicy pork sausage in place of 1lb ground beef. The spicy sausage helps provide the kick that is missing from the sauce. Read More
Rating: 3 stars
10/26/2015
This lasagna did not knock my socks off. Probably won't be making it again. Read More
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Rating: 5 stars
05/04/2014
This is a really good recipe. The sauce is mild which is awesome. I followed the recipe and was very pleased. Will make again as it was a hit with others. I did add parm. cheese because I'm addicted to it. Read More