The Ultimate Lasagna Recipe (100% From Scratch!)

Por Bigger Bolder Baking · 180 min

Ingredientes

Modo de preparo

1. Heat the olive oil in a large saucepan over medium-low heat. Sauté the onion until soft and light in colour, about 8 minutes. Add the garlic and sauté for 2 more minutes.
2. Add the beef and let it brown, stirring every few minutes.
3. Add the tomato paste and cook it into the beef, stirring, for about 2 minutes, until rich brown caramelised bits start to stick to the bottom of the pan.
4. Add the crushed tomatoes and sugar and bring to a simmer. Turn to low, cover, and cook very gently for 45 to 60 minutes, stirring occasionally. Rinse the tomato tins with water and add that liquid to the sauce, then remove from the heat and stir in the salt and pepper.
5. Measure out 8 cups of sauce. If there is less, add a little water to reach 8 cups, then taste and adjust the seasoning.
6. Preheat the oven to 375°F (190°C).
7. Spread 1 cup of sauce over the bottom of a 9x13-inch baking dish. Lay 2 lasagna sheets on the sauce. Spread 1¾ cups of sauce over the pasta, dollop ⅓ of the ricotta mixture on top, and sprinkle with ½ cup mozzarella.
8. Repeat the pasta, sauce and cheese layers three more times, then finish with the last sheet of pasta. Spread the remaining 1¾ cups of sauce on top and sprinkle with the remaining 2 cups of mozzarella.
9. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes, until golden brown on top.
10. Let it rest for 15 minutes before serving.

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