This lasagna has fed my family many times. I love to make it on holidays, like Mother’s Day and Christmas Eve, when every chair at my table is full. Hearty and filling, this classic Italian dish is a crowd pleaser! This dish also freezes well, so eat half now, and save the rest. Just wrap well in plastic wrap, then cover with aluminum foil to freeze.
Some Kinda Good Lasagna
- 2 pounds lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 Bay Leaf
- 1 jar of pasta sauce, such as Classico Tomato Basil
- Salt, Pepper to taste
- Herbs de Provence, 2 Tablespoons
- 1 box of lasagna noodles, such as Barillo
- 1 16 oz container of Ricotta Cheese
- 1/2 cup Fresh Parmesan Cheese
- 1 package Mozzarella cheese slices (10 slices total)
- Fresh basil, chiffonade
Make pasta according to package directions. Set aside. Pre-heat oven to 425 degrees. Spray a 9 x 13 casserole dish with cooking spray. In a large skillet over medium heat, saute onion for about 3 minutes. Add garlic and cook 30 seconds. Season with salt and pepper. Add in ground beef, breaking up with a wooden spoon and cook until browned. Add Herbs de Provence and stir. Add in pasta sauce and stir until combined. Add bay leaf. Season again with salt and pepper. Taste. Adjust seasoning as needed. Reduce heat to medium-low and simmer for 20 minutes.
Once pasta has finished cooking, layer 5 noodles in the casserole dish, overlapping edges, to cover the bottom. Add in half of the meat mixture. Dollop half of the ricotta cheese over the meat mixture and spread with the back of a serving spoon, evenly. Add freshly grated Parmesan cheese to cover the mixture. Add 5 slices of mozzarella, tearing the last slice to cover evenly. Repeat layers.
Bake for 25 minutes or until golden brown. Cool for 10 minutes before serving. Garnish with fresh basil. Serve with garlic bread and a garden salad.
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Georgia native Rebekah Faulk Lingenfelser is a culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at SomeKindaGood.com, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.