This classic lasagna recipe is made with an easy meat sauce as the base.
Layer the sauce with noodles and cheese, then bake until bubbly!
This is great for feeding a big family and freezes well, too.
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Everyone loves a good lasagna, right?
It’s a great way to feed a crowd and a perfect dish to bring to a potluck.
Leftovers will keep you happy for days.
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Alton’s original recipe created enough lasagna for a small army so I halved it.
What is posted here will easily serve eight people.
The lasagna will keep in the fridge for at least 5 days.
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How to Freeze and Reheat Lasagna
you might also freeze the lasagna either baked or unbaked.
Looking for More Great Lasagna Recipes?
In a large skillet, heat 2 teaspoons of olive oil on medium-high heat.
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Add the ground beef and cook until it is lightly browned on all sides.
Remove the beef with a slotted spoon to a bowl.
Drain off all but a tablespoon of fat.
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Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened.
Add the minced garlic and cook half a minute more.
Return the browned ground beef to the pan.
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Stir to combine, reduce the heat to low, and cook for another 5 minutes.
Transfer the beef mixture to a medium-sized (3- to 4-quart) pot.
Add the crushed tomatoes, tomato sauce, and tomato paste to the pot.
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Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste.
Sprinkle with garlic powder and/or garlic salt, to taste.
Sprinkle with red or white wine vinegar.
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Stir in sugar, a tablespoon at a time, tasting after each addition.
(The amount of sugar needed will vary, depending on how acidic your tomatoes are.)
Add salt to taste.
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Remember that you will later be adding parmesan, which is salty.
Bring the sauce to a simmer and then lower the heat to maintain a low simmer.
Cook for 15 to 45 minutes, stirring often.
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Scrape the bottom of the pot occasionally, making sure nothing sticks to the bottom and scorches.
By now, the salted water you started heating in step one should be boiling.
Add the dry lasagna noodles and cook them to al dente, per package directions.
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(Note: noodles may be cooked in advance.)
Stir the water often to prevent sticking.
This will prevent them from sticking together.
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Ladle a third of the remaining sauce over the noodles.
Sprinkle a third of the grated mozzarella on top of the lasagna sauce.
Add half of the ricotta cheese by placing cheese dollops every two inches.
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Sprinkle half of the grated parmesan cheese evenly over the top of the ricotta cheese.
Apply the second layer of noodles.
Top it with half of the remaining sauce.
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Finish with a final layer of noodles.
Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining mozzarella cheese.
Bake at 375F for 45 minutes.
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Allow the lasagna to cool for at least 15 minutes before serving.
Leftovers will keep for about 5 days.
it’s possible for you to reheat lasagna in a conventional oven or microwave.
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While storing, leave the aluminum tent on.
(have a go at keep the aluminum foil from touching the sauce.)
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