The Best Homemade Lasagna

subheading: For the meat sauce:

2 teaspoons extra virgin olive oil

1 pound ground beef chuck

½ medium onion, diced (about ¾ cup)

½ large bell pepper (green, red, or yellow), diced (about ¾ cup)

2 cloves garlic, minced

1 (28-ounce) can good-quality tomato sauce

3 ounces tomato paste (half a 6-ounce can)

1 (14 ounce) can crushed tomatoes

2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano

¼ cup chopped fresh parsley (preferably flat leaf), packed

1 tablespoon Italian seasoning

1 pinch garlic powder and/or garlic salt

1 tablespoon red or white wine vinegar

1 tablespoon to ¼ cup sugar (to taste, optional)

Salt

subheading: To assemble the lasagna:

½ pound dry lasagna noodles (requires 9 lasagna noodles - unbroken)

15 ounces ricotta cheese

1 ½ pounds (24 ounces) mozzarella cheese, grated or sliced

¼ pound (4 ounces) freshly grated Parmesan cheese

Note: Ingredients may have been altered from the original.

Directions at simplyrecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer