When you think of “Italian food”, chances are lasagna is one of the first things that comes to mind. This dish can be prepared in any number of ways, but the classic Italian version is generally considered to be a lasagna with meat sauce. This recipe follows that classic style, while incorporating a “classic” of our own—Classic Marinara Sauce.
- 3/4 lb. Lasagna Noodles
- 1 tsp. Extra Virgin Olive Oil
- 1 lb. Ground Beef
- 2 cloves Garlic, minced
- 1 tsp. Dried Oregano
- Kosher Salt
- Freshly Ground Black Pepper
- 1 jar of Pasta Jay’s Classic Marinara
- 16 oz. Whole Milk Ricotta
- 1/2 c. Freshly Grated Parmesan, divided
- 1/4 cup Parsley, chopped
- 1 1/2 lb. Mozzarella, sliced
Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.
Meanwhile, heat olive oil in a large pot over medium-high heat. Cook ground beef until no longer pink, breaking up with a wooden spoon, then drain fat. Return the cooked beef to skillet and add garlic and oregano and stir for 1 minute. Season with salt and pepper, then add Pasta Jay’s Classic Marinara and stir until heated.
Combine ricotta, 1/4 cup Parmesan, and parsley in a large mixing bowl. Season with salt and pepper and set aside.
In a large casserole dish, spread a thin layer of meat sauce, a single layer of lasagna noodles, a layer of ricotta mixture, and a single layer of mozzarella, then repeat to create layers. Top last layer of noodles with meat sauce, Parmesan, and mozzarella.
Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18 to 20 minutes. Garnish with parsley and serve.