Description
A classic Italian-style lasagna featuring layers of pasta, rich meat sauce, creamy ricotta, and melted cheese baked until bubbly and golden.
Ingredients
Scale
- 12 lasagna noodles
- 1 lb (450 g) ground beef
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (24 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, drain, and set aside.
- Heat olive oil in a skillet over medium heat and sauté onion until soft.
- Add garlic and cook briefly until fragrant.
- Add ground beef and cook until browned; drain excess fat.
- Stir in crushed tomatoes, tomato paste, salt, pepper, oregano, and basil. Simmer for 15 minutes.
- In a bowl, mix ricotta cheese, egg, Parmesan cheese, and parsley.
- Spread a thin layer of meat sauce in a baking dish.
- Layer noodles, ricotta mixture, meat sauce, and mozzarella cheese.
- Repeat layers and finish with sauce and remaining mozzarella on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is bubbly and lightly browned.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- Use halal-certified beef to keep the dish halal.
- You can substitute ground beef with ground chicken or turkey.
- Resting the lasagna helps it set for cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg