Meat and cheese lasagna... one of the most famous Italian dishes, distinguished by its rich layers of meat sauce, lasagna noodles, and assorted cheeses, offering a delicious and flavorful meal. It's an ideal choice for lunch or a special dinner.
Cooking Time
60 minutes
Serves
6
Meat and Cheese Lasagna Ingredients
- For the Meat Sauce:
900g lean ground beef
2 tsp dried basil
2 tsp dried oregano
½ tsp fennel seeds
2 tsp salt
½ tsp chili flakes
6 cups prepared marinara sauce
¼ cup fresh chopped parsley
- For the Lasagna Layers:
1 package uncooked lasagna noodles
450g ricotta cheese
1 egg
½ tsp salt
225g sliced provolone cheese
225g sliced mozzarella cheese
Parmesan cheese: (Grated) Cup
Meat and Cheese Lasagna Recipe
Preheat the oven to 190°C (375°F) and prepare a suitable baking dish, approximately 23 x 33 cm (8 x 13 inch).
In a large pan over medium heat, brown the ground beef until cooked through and no longer pink. Break it up into medium-sized pieces while cooking.
Add the dried basil, oregano, salt, red pepper flakes, and fennel seeds. Stir until fragrant.
Drain off any excess fat, then add the marinara sauce and stir well. Allow the sauce to thicken.
In a bowl, mix the ricotta cheese with the egg and ½ teaspoon of salt until smooth.
Toss the prepared lasagna sheets with some of the meat sauce to coat them well and prevent them from drying out during baking.
Spread a layer of meat sauce in the bottom of the baking dish.
Arrange a layer of lasagna sheets on top of the sauce.
Add some provolone cheese, then a layer of meat sauce, sprinkle with some mozzarella and Parmesan, and then spread some of the ricotta mixture.
Repeat the layers in the same order until you've used all the ingredients, finishing with the last layer of lasagna noodles topped with the remaining mozzarella and Parmesan.
Cover the dish with aluminum foil and bake for 40 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden brown.
Let the lasagna rest for 20 to 25 minutes before cutting. Garnish with fresh parsley and serve hot.
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