Lasagna
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Ingredients
2 pounds ricotta cheese
1 pound mozzarella
1 1/14 of parmesan cheese
10-12 lasagna noodles
Tomato sauce
Cooking Techniques
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Preheat the oven to 375°F (190°C).
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Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente.
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In a skillet or frying pan, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
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Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer the sauce for about 15-20 minutes, allowing the flavors to meld together.
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In a saucepan, prepare the béchamel sauce. Melt butter over medium heat, then add flour and whisk until smooth. Gradually whisk in milk until the sauce thickens. Season with salt and pepper.
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In a greased baking dish, spread a thin layer of meat sauce at the bottom. Arrange a layer of cooked lasagna noodles on top, slightly overlapping them.
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Spread a layer of meat sauce over the noodles, followed by a layer of béchamel sauce and a sprinkle of mozzarella and Parmesan cheese.
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Repeat the layering process with the remaining ingredients, finishing with a layer of noodles, meat sauce, béchamel sauce, and a generous amount of mozzarella and Parmesan cheese on top.
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Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
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Let the lasagna rest for a few minutes before serving to allow the layers to settle.
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