Paula's Lasagna recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds lean ground beef
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried rosemary
¼ teaspoon ground black pepper
5 cups hot water
24 ounces tomato paste
1 pound lasagna noodles
1 pound shredded mozzarella cheese, divided
8 ounces ricotta cheese

Nutrition Info

475 calories
carbohydrate: 41.4 g
cholesterol: 82.8 mg
fat: 20.1 g
fiber: 3.9 g
protein: 33.7 g
saturatedFat: 8.9 g
servingSize: -
sodium: 1139.7 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until soft and translucent, 5 to 7 minutes. Add ground beef to onion mixture, cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir salt, basil, oregano, rosemary, and ground black pepper into beef mixture.

  3. Whisk water and tomato paste together in a large bowl. Pour tomato paste mixture into beef mixture, bring to a simmer, and cook until sauce is slightly reduced and flavors blend, about 1 hour.

  4. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Rinse in cold water and drain.

  5. Measure out 1 cup mozzarella cheese and set aside.

  6. Spread about 1/3 the sauce in the bottom of a 9 1/2x15-inch baking dish. Arrange lasagna noodles in a single layer over the sauce, top with 1/2 the ricotta cheese, and 1/2 the remaining mozzarella cheese. Spread 1/3 the sauce over the cheese, top with remaining lasagna noodles, 1/2 the ricotta cheese, and 1/2 mozzarella cheese. Spread last 1/3 the sauce over the top.

  7. Bake lasagna in the preheated oven for 25 minutes. Sprinkle reserved 1 cup mozzarella cheese over the top. Bake until cheese is melted and lasagna is heated through and bubbling, about 15 minutes more. Cool for 10 minutes.

Recipe Yield

12 servings

Recipe Note

Homemade sauce and lots of cheese!

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