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Simple Lasagna with Tomato-Meat Sauce


I’m eight and a half months pregnant, and let me tell you, Baby Girl LOVES her tomato-meat sauces. Seriously. My fetus can not get enough. So here we are. With another meal featuring ground beef. This is an America’s Test Kitchen Recipe for a Simple Lasagna with Tomato-Meat Sauce. Enjoy!
Simple Lasagna with Tomato-Meat Sauce

Simple Lasagna with Tomato-Meat Sauce
 
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Serves: 8
Ingredients
  • drizzle of olive oil
  • 1 yellow onion, diced
  • 1 pound ground beef (80/20)
  • kosher salt and freshly ground black pepper
  • handful of garlic, minced
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 tablespoon Italian seasoning

  • RICOTTA, MOZZARELLA, & PASTA LAYERS
  • 1 (15-ounce) tub ricotta cheese
  • ½ cup grated Parmesan cheese
  • handful of chopped basil
  • 1 large egg
  • kosher salt and freshly ground black pepper
  • 1 package of no-boil lasagna noodles
  • 16-ounces whole milk mozzarella, shredded
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat oil in a large, heavy-bottomed Dutch oven over medium heat until shimmering. Sauté onion, then add ground beef. Season with kosher salt and freshly ground black pepper. Brown the beef, then add garlic, stirring frequently. Add in whole peeled tomatoes by crushing them over the pot, allowing the juices to fall from hands. Season with kosher salt and stir in Italian seasoning. Bring to boil and allow to simmer for 10-15 minutes. Set sauce aside.
  3. In a large bowl, mix ricotta, parmesan, basil, egg, salt and pepperuntil well combined and creamy, set aside.
  4. Assemble first lasagna layer by smearing entire bottom of 9- by 13-inch baking dish with a large scoop of meat sauce. Place 3 noodles on top of sauce. Spread ricotta mixture down center of each noodle. Sprinkle roughly 1 cup of shredded mozzarella. Spread meat sauce evenly over cheese.
  5. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup of mozzarella.
  6. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake for about 25-30 minutes, or according to package instructions. Allow lasagna to cool for 10-15 minutes before serving.
Notes
I love pairing this meal up with a simple house salad and french bread. My toddlers love lasagna night, and we love having lunch left-overs the next day!