Classic Lasagna
A delicious 4 layer blend of pasta, meat, cheese, and seasonings. A comfort food classic.
Equipment
- large skillet
- large pot
- 9 x 13 baking dish
- small bowl
Ingredients
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 1 TBS cooking oil
- 1 TBS butter
- 2 tsp minced garlic
- 1/8 tsp salt
- 1/8 tsp black pepper
- 2 lbs ground beef
- 1 (28 oz) jar pasta sauce
- 1/4 cup water
- 1 TBS Italian seasoning
- 1 TBS sugar
- 1 tsp garlic powder
- 1 TBS butter
- 15 sheets lasagna noodles, uncooked
- 1/2 TBS salt
- 16 oz shredded mozzarella cheese, DIVIDED
- 16 oz tub cottage cheese or ricotta cheese
- 2 tsp dried parsley
- Fresh parsley, garnish
Instructions
- Fill a large pot with water and bring to a boil. Add in 1/2 TBS salt and the 15 uncooked lasagna noodles. Cook until al dente per instructions on package. Drain noodles and rinse with cold water to stop the cooking process. Pat dry and set aside.
- In the meantime: In a large deep skillet over medium high heat add 1 TBS cooking oil and 1 TBS butter. Add in diced bell pepper, stir and cook for 2 minutes. Add in diced onion, stir and cook until softened. Stir in garlic for 1 minute.
- Break the ground beef into the onions & peppers and cook until meat is no longer pink. Drain any excess grease.
- Turn burner to high heat. Stir in pasta sauce, water, sugar, Italian seasoning, garlic powder, butter, and season with salt & pepper to taste. Cover with lid and allow to simmer on low heat.
- In a small bowl mix together 8 oz shredded mozzarella cheese, cottage cheese, and dried parsley.
- Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray. Turn heat off under meat sauce.
- Place 2 full ladles of meat sauce in prepared baking dish and spread evenly. Place 3 cooked lasagna noodles on top of meat sauce in a row to cover sauce. Spread 1/4 of the meat sauce on top of noodles evenly.
- Dollop 1/3 of the cheese mixture over the meat sauce evenly. Continue to build another 2 layers of noodles, sauce, and cheese mixture.
- Build the 4th layer with noodles and the remaining sauce. Sprinkle 8 oz of the remaining shredded mozzarella cheese. Cover baking dish with 2 layers of foil.
- NOTE: spray foil with non-stick cooking spray and place sprayed side onto the cheese. (This will prevent cheese from sticking to foil.)
- Place lasagna in preheated oven for 45 minutes. Remove foil and allow to bake another 10 minutes until cheese has melted and is golden in color.
- Allow to rest on stove top for 10 minutes. This will help it not to fall apart when you cut into the lasagna. Top with fresh parsley as a garnish. Enjoy.
