Ingredients
500g ground beef
1 onion, chopped
2 cloves garlic, minced
800g canned tomatoes, crushed
150g tomato paste
2 tsps dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
9 lasagna noodles
500g ricotta cheese
1 egg
1/4 tsp ground nutmeg
250g shredded mozzarella cheese
100g grated Parmesan cheese
2 tbsp olive oil
Directions
1. Preheat the oven to 375°F (190°C).
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
3. Add the chopped onion and cook until soft, about 5 minutes.
4. Add the minced garlic and cook for another 1 minute.
5. Add the ground beef to the skillet and cook until it’s browned, breaking it up with a spoon.
6. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper.
7. Reduce the heat to low and let the meat sauce simmer for 20 minutes.
8. While the sauce is simmering, cook the lasagna noodles according to the package instructions. Drain and set aside.
9. In a medium bowl, mix the ricotta cheese, egg, and ground nutmeg until well combined.
10. Spread a thin layer of the meat sauce over the bottom of a baking dish.
11. Add a layer of 3 lasagna noodles over the sauce.
12. Spread 1/3 of the ricotta mixture over the noodles.
13. Sprinkle 1/3 of the shredded mozzarella cheese over the ricotta mixture.
14. Spoon 1/3 of the meat sauce over the mozzarella cheese.
15. Repeat layers twice more, ending with the remaining meat sauce.
16. Sprinkle the grated Parmesan cheese on top.
17. Cover the baking dish with aluminum foil.
18. Bake in the preheated oven for 25 minutes.
19. Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden brown.
20. Let the lasagna rest for 10 minutes before slicing and serving.