The Best Lasagna Recipe {Simple & Classic}

simplyrecipes.com

Malcolm Crum

subheading: For the meat sauce:

Extra virgin olive oil

1 pound lean ground beef (chuck)

½ 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 (half a 6-oz can) tomato paste

1 14-ounce can crushed tomatoes

2 Tbsp chopped fresh oregano, or 2 teaspoons dried oregano

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

1 Tbsp Italian Seasoning

Pinch of garlic powder and/or garlic salt

1 Tbsp red or white wine vinegar

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

Salt

subheading: To assemble the lasagna:

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

15 ounces Ricotta cheese

1 ½ lb (24 ounces) Mozzarella cheese, grated or sliced

¼ lb (4 ounces) freshly grated Parmesan cheese

subheading: Special equipment:

9x13 casserole dish, preferably pyrex or stainless steel (avoid aluminum pans if you can, they can react with the acidity of the sauce)

A couple large sheet pans to cool the noodles

Directions at simplyrecipes.com

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