Classic Italian Lasagna
Ingredients:
9 lasagna noodles
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
2 teaspoons salt
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
3 cups ricotta cheese
2 tablespoons chopped fresh parsley
1 egg
3 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
Directions:
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, cook the ground beef over medium-high heat until it's no longer pink. Drain excess fat.
Add chopped onions and minced garlic to the skillet with the beef. Cook until the onions are translucent.
Stir in crushed tomatoes, tomato paste, canned tomato sauce, and water. Season with sugar, salt, basil, fennel seeds, and Italian seasoning. Simmer, covered, for about 1 hour, stirring occasionally.
In a mixing bowl, combine ricotta cheese, chopped parsley, and egg.
Preheat your oven to 375°F (190°C).
In a 9x13 inch baking dish, spread a thin layer of the meat sauce. Arrange 3 cooked noodles over the sauce.
Layer with 1/3 of the ricotta mixture, followed by 1 1/2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Repeat the layers.
Top the final layer with the remaining meat sauce and sprinkle with the remaining mozzarella and Parmesan cheese.
Cover with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 25 minutes until the cheese is bubbly and golden.
Let it stand for a few minutes before serving.