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The Best Lasagna Recipe {Simple & Classic}
Ingredients
  • 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
Steps
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