Ingredients
- 1 ½ lb of ground beef
- 1 cup of onions diced
- 3 cloves of garlic diced
- 2 8 oz cans of tomato sauce
- 1 28 oz can of whole tomatoes
- 1 tbls of garlic powder
- 1 ½ tsp of salt
- ½ tsp of Basil
- ½ tsp of oregano
- ½ tsp parsley
- ¼ tsp of cumin
- ½ tsp of black pepper
- 1 dried bay leaf
- 6 cups of mozzarella cheese
- 15 oz ricotta
- 3 tlbs of parmesan cheese
- 1 box of lasagna noodles
Instructions
- Bring a large pot of water to boil to cook your pasta and preheat your oven to 350F.
- In a medium-large size pot, heat your oil over medium-high heat. Once hot, saute your onions and garlic for 3-5 minutes. After, add your ground beef and cook until fully browned.
- While your meat is cooking, add your canned tomatoes and tomato sauce into a blender and puree. Once the meat is cooked, add the sauce and stir. At this time incorporate your spices (garlic powder, salt, black pepper, basil, oregano, parsely, cumin, and bay leaf). Bring the meat sauce to a boil, lower the heat to a simmer and cover it, and allow it to simmer for 10 minutes.
- While your sauce is simmer, cook your pasta noodles, as directed by the box. (You can opt to use the oven ready lasagna noodles if you wish, but I sometimes find that those still come out too hard and not fully cooked.)
- To assemble your lasagna, use a 9x13 oven safe baking dish. First, lay out a layer of sauce and then a layer of your lasagna noodles. On top, add another layer of sauce, scoop out your ricotta cheese and spread it out evenly, add a layer of parmesan cheese and mozzarella cheese. Then, add another layer of lasagna noodles and repeat the process of sauce, ricotta cheese, parmesan cheese, and mozzarella cheese. Keep doing this until you reach the top of the dish (should be about 2-3 layers) where you will finish with a layer of sauce and mozzarella cheese. (You may have left over pasta and that's ok.)
- In a 350F preheated oven, cook your lasagna for 35-45 minutes, until the cheese on top is melted and browned.
- Serve and enjoy!
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