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Emily’s Meat Lasagna

Yields1 Serving

Lasagna

 extra-virgin olive oil
 1 onion, finely chopped
 2 garlic cloves, crushed
 2 tsp. dried oregano
 1 lb. lean ground beef (or turkey or veal - I used some crumbled Italian sausage too)
 salt and pepper, to taste
 6 cups homemade tomato sauce (bottled is fine too, just make sure it's the good stuff)
 1 pkg (about 350 g) fresh pasta sheets
 1 container ricotta
 1 ball mozzarella, grated (about 3 cups)
 1/4 cup grated Parmesan or extra old Gouda
1

In a large, heavy skillet, heat the oil over medium-high heat and saute the onion until soft. Add the garlic and oregano and cook for another minute, then add the beef and cook, breaking the meat up with a spoon, until it's browned and no longer pink. Season with salt and pepper. Add the tomato sauce and simmer for a few minutes.

2

Preheat the oven to 350F. Spread 1 cup of the sauce in the bottom of a 9x13-inch or lasagna pan. Top with a layer of lasagna sheets, another cup of sauce, some of the ricotta cheese and some of the mozzarella. Repeat with pasta sheets (I cut mine to fit), sauce and cheeses. I put all the ricotta in between the first two layers, then top the last pasta sheet with sauce and mozzarella, and then the Parmesan.

3

Cover with foil. (Emily recommends putting your lasagna on a baking sheet, but I like to live dangerously.) Bake for 45 minutes, then uncover and bake for an additional 30 minutes, until bubbly and golden.