Satisfying Lasagna with Meat Sauce and Ricotta
Bake a satisfying lasagna with meat sauce and ricotta using rich tomato sauce, tender pasta, creamy cheese, and a proper rest for clean, cozy slices.
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Cooking tools:
- Fine-mesh sieve
- Grater
- Oven
- Stove
- Pot
- Skillet
- Saucepan
- Colander
- Mixing bowl
- Wooden spoon
- Spoon
- Measuring cup
- Baking dish
- Aluminum foil
- Plastic wrap
- Spatula
- Chef's knife
- Cutting board
- Refrigerator
- Freezer
- Airtight container
- Microwave
- Kitchen timer
Ingredients
- 1 tablespoon olive oil
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) mild Italian sausage, casings removed if needed
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz / 795 g) crushed tomatoes
- 2 cups (480 ml) marinara sauce
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh basil or parsley
- 15 oz (425 g) whole-milk ricotta cheese
- 1 large egg
- 3/4 cup (75 g) grated parmesan cheese, divided
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon kosher salt
- 12 lasagna noodles, cooked until just flexible
- 4 cups (450 g) shredded low-moisture mozzarella cheese
- Cooking spray or a little olive oil for the foil
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