Best Lasagna
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
450 g
Ground Beef1
Salt1 tbsp
Italian Seasoning4 cups
Ricotta Cheese1 cup
Grated Romano Cheese2.5 cups
Spaghetti Sauce1.5 cups
Shredded Mozzarella Cheese2 medium
Zucchini (sliced)1 cup
Basil Leaves (fresh)Directions:
1
Bring a large pot of water to a rapid boil
2
Boil lasagna noodles 6 to 8 minutes until al dente
3
Drain and rinse with cold water
4
Lay noodles flat and remove excess water with a paper towel
5
In a skillet, brown the ground beef over medium-high heat
6
Add onion, salt, pepper, and Italian seasoning
7
Cook until there is no remaining pink color in beef
8
Drain any liquids and set aside
9
In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef
10
Mix until well blended
11
Meanwhile, preheat oven to 375 degrees F (190 degrees C)
12
Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish
13
Add a layer of noodles lengthwise and a few noodles in the opposite direction
14
Pour in a generous layer of ricotta mixture on top of noodles
15
Top ricotta layer with several basil leaves
16
Add another layer of noodles lengthwise
17
Spread on 1 cup of the mozzarella cheese
18
Line up the zucchini slices on top of the mozzarella cheese
19
Add another thin layer of ricotta cheese
20
Add the last layer of noodles lengthwise
21
Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese
22
Bake in a preheated oven for 50 to 55 minutes
23
If Mozzarella cheese becomes too browned, loosely cover with a piece of foil