Ingredients
- 226 gr. of oven ready lasagna
- 453 gr. ground beef
- 800 gr. can diced tomatoes
- 2 cups marinara sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 425 gr. container of part-skim ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Method
- Preheat oven to 180 °C.
- Grease the bottom of a 23×33 cm casserole dish and set aside.
- In a large sauce pan or dutch oven pot cook beef on medium high heat until browned, drain off fat.
- Stir in tomatoes, marinara sauce, oregano, and basil.
- Let simmer over low heat.
- Lightly beat egg in a bowl and then add the ricotta cheese.
- Stir until combined.
Layer the lasagna
- Cover the bottom of the casserole dish with a layer of the meat sauce.
- Lay three pieces of the oven-ready lasagna width wise, making sure that there is space between each lasagna piece and the edge of the dish (the pasta will expand in the oven).
- Using half of the ricotta and egg mixture, cover each piece of lasagna.
- Add another layer of meat sauce over the top of the pasta pieces.
- Add 1 cup of the shredded mozzarella over the layer of the meat sauce.
- Repeat the layers of pasta, the remaining ricotta, meat sauce, and the remaining mozzarella cheese.
- Sprinkle the Parmesan cheese over the top layer of mozzarella.
- Cover with aluminum foil and bake for 45′ total.
- After 30′, remove the aluminum foil.
- Let the lasagna rest for 5 – 10′ and then cut into slices with a sturdy spatula and serve.