Baked Lasagna
Baked lasagna stacks wide pasta sheets between layers of slow-cooked beef Bolognese sauce and a trio of cheeses: ricotta, mozzarella, and Parmesan. The assembly begins with a thin coat of tomato sauce on the bottom of the dish, followed by alternating layers of noodles, meat sauce, and cheese. Ricotta contributes a mild, creamy layer that tempers the acidity of the tomato base, while mozzarella melts into stretchy threads that bind the layers together. Parmesan scattered across the top develops a golden-brown crust after forty-five minutes in the oven. Making the dish a day in advance and refrigerating it overnight allows the sauce to absorb into the pasta for a more cohesive texture. Leftovers reheat well, which makes lasagna a practical choice for meal preparation.
Adjust Servings
Instructions
- 1
Saute onion in olive oil, then add ground beef and cook until browned.
- 2
Add tomato sauce, salt, and pepper, then simmer 15 minutes for meat sauce.
- 3
Spread a thin sauce layer in a dish, then layer sheets, ricotta, sauce, and mozzarella.
- 4
Repeat 2-3 times and finish with mozzarella and parmesan on top.
- 5
Bake at 190C for 30 minutes until deeply golden on top.
- 6
Rest for 10 minutes before slicing and serving.
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