Foto: RecipeGirl
Ingredients
- 1½ pounds 85 to 90% lean ground beef
- 2 medium onions, (chopped)
- 6 medium garlic cloves, (crushed)
- One 28-ounce can tomato sauce
- 4 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1½ teaspoons granulated white sugar
- 1¼ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 30 ounces ricotta cheese
- 8 ounces shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup minced fresh flat-leaf parsley
- 1 large egg, (lightly beaten)
- 1½ teaspoons dried Italian seasoning
- 1¼ teaspoons salt
- 1 teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 16 ounces lasagna noodles
- 4 ounces shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh flat-leaf parsley, (for garnish)
Steps
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In a large, nonstick skillet, add the ground beef and onion and sauté over medium-high heat. Cook until the meat is browned, about 5 to 7 minutes, stirring occasionally to break up the meat. Add the garlic and cook 1 minute more, stirring constantly.
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Turn the heat down to medium-low. Stir in the tomato sauce, tomato paste, dried Italian herb seasoning, sugar, salt, and black pepper. Bring to a boil, and then put a lid on the skillet, keeping it ajar. Turn the heat down to simmer and cook 5 minutes, stirring occasionally. Remove from the heat and cool slightly.
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In a large bowl, stir together all of the ricotta ingredients.
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Preheat the oven to 375F.
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Spread ¾ cup of meat sauce evenly in the bottom of a 9x13-inch casserole dish. Arrange 4 to 5 lasagna noodles on top of the meat sauce. Spread ⅓ of the ricotta mixture on top of the noodles. Spread ¼ of the meat sauce on top of the ricotta layer. Repeat this layering process 2 times.
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Arrange 4 to 5 lasagna noodles on top. Spread the remaining ¼ of the meat sauce on top of the noodles. Sprinkle the 4 ounces shredded mozzarella and 2 tablespoons parmesan on top.
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Cover with foil and bake for 50 minutes. Remove the foil and cook for 5 to 10 minutes more. Remove from the oven and sprinkle fresh parsley on top, to garnish.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 85 to 90% lean ground beef | 1.5 pounds | - | - |
| onions | 2 medium | - | - |
| garlic cloves | 6 medium | - | - |
| One 28-ounce can tomato sauce | - | - | - |
| tomato paste | 4 tablespoons | Rp 12.000/kg | Rp 4.800 |
| Italian seasoning | 1 tablespoon | - | - |
| granulated white sugar | 1.5 teaspoons | - | - |
| salt | 1.25 teaspoons | - | - |
| freshly ground black pepper | 0.5 teaspoon | - | - |
| ricotta cheese | 30 ounces | - | - |
| shredded mozzarella cheese | 8 ounces | - | - |
| grated Parmesan cheese | 0.25 cup | - | - |
| minced fresh flat-leaf parsley | 0.25 cup | - | - |
| egg | 1 large | - | - |
| dried Italian seasoning | 1.5 teaspoons | - | - |
| salt | 1.25 teaspoons | - | - |
| garlic powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| freshly ground black pepper | 0.25 teaspoon | - | - |
| lasagna noodles | 16 ounces | - | - |
| shredded mozzarella cheese | 4 ounces | - | - |
| grated Parmesan cheese | 2 tablespoons | - | - |
| minced fresh flat-leaf parsley | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
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