Lasagna Lasagna Lasagna… I’ve been singing this song for the past.. God knows how long!! I even bought the lasagna noodles over a month ago.. Wondering what stops me from making then? It’s the fear of failing! I’ve never made lasagna before and I guess I was so nervous until today. I put my foot down and went for it..
When it was done, I was too nervous to try it so I waited for my husband to try and he loved it… this was my response, “Oh don’t just say that to make me happy!!” and he goes, “NO! I swear, it’s so good!!, Not sure why you’re so insecure about it, it’s turned out great” in my head, i’m like, “phew!!”because I know if it wasn’t, he would have told me; he has before. lol okay, enough story time. You guys need to make this and let me know how yours turns out 🙂
- 4 Tbsp olive oil, divided
- 8 oz lean ground beef
- 1/4 cup finely chopped yellow onion
- 1 (28 oz) can crushed tomatoes
- 3 cloves garlic, minced
- 3 Tbsp chopped fresh basil or 2 tsp dried basil*, plus more for serving
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1 (15 oz) container ricotta cheese
- 1 large egg
- 3 Tbsp fresh flat leaf parsley, chopped, plus more for serving
- 2 1/2 cups freshly grated mozzarella cheese, divided
- 3/4 cup freshly, finely grated Parmesan cheese, divided
- 1/3 cup freshly, finely grated Romano cheese
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 12 uncooked lasagna noodles
Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and line noodles in a single layer on waxed paper or cookie sheets sprayed lightly with non-stick cooking spray.
Prepare cheese mixture (I do this while pasta is cooking) by stirring together ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combined. Stir in chopped fresh parsley. Add in 2 cups grated mozzarella cheese, 1/2 cup Parmesan cheese and 1/3 cup Romano cheese, stir mixture until well combined.
Stir meat sauce and spread 1/3 cup evenly into a 13×9 inch baking dish. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle (it will be a thin layer), then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce then sprinkle remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese evenly over roll-ups. Tent baking dish with foil (don’t allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with chopped fresh basil and parsley.
*Along with the basil and oregano, you can also add in a little bit of rosemary, thyme and crushed fennel seeds if desire
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Recipe Source: Jacklyn