Target: 6 × 4 inches · landscape

Ricotta and Mozzarella Beef Lasagna

120 min · 8 servings

Ingredients

□ 1 tbsp olive oil

□ 1 lb ground beef

□ 1 medium yellow onion, finely diced

□ 4 garlic cloves, minced

□ 2 tbsp tomato paste

□ 1 can (28 oz) crushed tomatoes

□ 1/2 cup water

□ 12 dried lasagna noodles

□ 15 oz ricotta

□ 1 egg

□ Parmesan

□ parsley

□ kosher salt

□ black pepper

□ 4 cups shredded low-moisture mozzarella, divided

1. Heat oven to 375 F and oil the dish. Brown beef and onion until the meat has no pink remaining.

2. Cook garlic and tomato paste, then add tomatoes and water. Simmer a thick but spoonable meat sauce.

3. Season ricotta with egg, Parmesan, parsley, salt, and pepper. Start with sauce and a single noodle layer.

4. Layer sauce, noodles, ricotta, and mozzarella, ending with sauce and cheese. Cover and bake at 375 F.

5. Uncover until browned and bubbling. Rest before cutting so the slices hold their layers.

Cook’s note: Cover first to steam the dried noodles, then uncover to brown the mozzarella.