Ingredient
- 1 lb. ground beef
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 can (28 oz.) of crushed tomatoes
- 2 cans (6 oz.) of tomato paste
- 1 cup of red wine (optional)
- 2 tablespoons of dried basil
- 1 tablespoon of dried oregano
- 1 teaspoon of sugar
- Salt and pepper, to taste
- 12 lasagna noodles
- 15 oz. of ricotta cheese
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated parmesan cheese
- 1 large egg
- 1/4 teaspoon of ground nutmeg
Instructions:
- Preheat oven to 375°F.
- In a large saucepan, cook the ground beef over medium heat until browned. Drain the excess fat.
- Add the chopped onion and minced garlic to the saucepan and cook until the onion is soft and translucent.
- Stir in the crushed tomatoes, tomato paste, red wine (if using), basil, oregano, sugar, salt, and pepper. Bring the sauce to a boil, then reduce heat and let it simmer for 30 minutes.
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a separate bowl, mix the ricotta cheese, 1 cup of mozzarella cheese, parmesan cheese, egg, nutmeg, salt, and pepper.
- Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.
- Layer the cooked lasagna noodles on top of the sauce.
- Spread a layer of the cheese mixture over the noodles. Repeat this layering process until all the ingredients are used up, making sure to end with a layer of meat sauce on top.
- Sprinkle the remaining 1 cup of mozzarella cheese on top of the final layer of sauce.
- Cover the baking dish with aluminum foil and bake for 25
