We had company for dinner and I wanted to make a tasty meal that would satisfy all the kids and the adults…lasagna was a perfect choice. I usually make it with Italian turkey sausage and lots of veggies (see recipe here) but this time I decided to make it very simple. I used ground beef and fresh basil from the garden and it turned out amazing… the cheese was gooey and the meat was tender. I served it with a nectarine and goat cheese salad and breadsticks and the meal was a big hit with everyone.
- 1 pound of ground beef
- 1/2 sweet yellow onion, diced
- 1 teaspoon garlic powder
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 pinch of red pepper flakes
- Salt and pepper to taste
- 5 cloves garlic, minced
- 1 (15 oz) container of ricotta cheese
- 2 eggs, well-beaten
- 1/2 cup of Parmesan cheese, divided
- 1 tbsp fresh basil, chopped
- 9 lasagna noodles, cooked per instructions
- 2 cups mozzarella cheese, shredded
- 4 cups of marinara sauce (homemade or store-bought)
How to Make a Lasagna
Preheat the oven to 375 degrees.
In a skillet over medium heat, cook ground beef, making sure to break it up into crumbles. Add the onions, garlic powder, dried basil, dried oregano, crushed red pepper flakes, and salt & pepper, to taste. Once the meat is brown and the onion is tender, add the garlic and cook for 60 seconds, stirring frequently. Remove from heat and drain any grease.
In a large bowl, add ricotta, eggs, 1/4 cup of Parmesan cheese, fresh chopped basil, salt & pepper to taste. Combine until mixed thoroughly.
Meanwhile, cook the lasagna noodles per instructions then drain.
Layer a 9 x 13-inch baking pan with just enough sauce to cover the bottom of the pan.
Lay three lasagna noodles in the pan. Next, spread some of the ricotta mixture on top of the noodles, then spoon some of the ground beef mixture on top followed by a sprinkling of mozzarella cheese, and finally, spoon some sauce over the cheese; repeat layering.
Finish with a layer of noodles and remaining sauce. Sprinkle the top with some mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
Bake covered for 30 minutes. Uncover and bake for 15 minutes. Allow it to cool for 10 minutes before slicing and serving. Enjoy.