Classic Lasagna

🔥 Prep

• Peel and finely chop the 1 pc onion.
• Measure out the 500 g ground beef and keep it ready.
• Measure out the 500 ml tomato sauce and set aside.
• Place the 250 g ricotta in a bowl.
• Shred the 200 g mozzarella using a grater.
• Separate the 12 lasagna sheets and lay them flat on a clean surface.

🔥 Cook

• 1. Heat a large skillet over medium heat, add the chopped 1 pc onion, and sauté for 3 minutes until translucent.
• 2. Add the 500 g ground beef to the skillet, breaking it up with a spoon, and cook for 5-7 minutes over medium-high heat until browned.
• 3. Stir in the 500 ml tomato sauce, bring to a simmer, then reduce heat to low and let it cook for 10 minutes to thicken.
• 4. While the sauce simmers, bring a large pot of water to a boil (high heat) and cook the 12 lasagna sheets for 8-10 minutes until al dente; drain and set aside.
• 5. Combine the 250 g ricotta with a pinch of salt and pepper; mix until smooth.
• 6. Preheat the oven to 375°F (190°C).
• 7. Spread a thin layer of meat sauce on the bottom of a 9x13‑inch baking dish, then Place 3 lasagna sheets over the sauce, Spread half of the ricotta mixture, and Sprinkle a third of the 200 g mozzarella; repeat the layers once more, finishing with sauce and the remaining mozzarella on top.
• 8. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes; then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbling.
• 9. Let the lasagna rest for 5 minutes before slicing and serving.

🔥 Serve

• Serve hot slices with a side of garlic bread and a simple green salad dressed with vinaigrette.
• Pair with a glass of red wine such as Chianti or Montepulciano for an authentic Italian experience.