Classic Italian Lasagna

Hello, dear readers! I'm so excited to be back in the blogging world after my winter absence. Although I thought I would come back with plenty of spring inspired desserts, I felt like making some comfort food last week due to the dreary weather. (Thankfully, this week is sunny and beautiful, so I have plenty of light and lemony recipes on the way!) In my eyes, next to Macaroni and Cheese, Lasagna is the best possible comfort food. This has been my go to lasagna recipe for years, and it never fails to impress. The prep time is fairly minimal, and it perfect to prepare in advance or put in the freezer for a rainy day. If you are having gloomy weather, or just feel like curling up on the couch with something warm and comforting, give this lasagna a try.

Classic Italian Lasagna

1 Tbsp. olive oil
1 lb. ground beef
2 cloves garlic, minced

48 oz marinara sauce (you can use this recipe or I recommend Rao's Homemade Marinara)

1 lb. lasagna noodles

32 oz Ricotta cheese
3 cups Mozzarella cheese, divided
1/2 cup freshly grated Parmesan, divided
1/4 cup parsley, finely chopped
1 egg, lightly beaten

Heat olive oil in a large skillet and add ground beef. Once ground beef is nearly browned, add minced garlic, salt and pepper, and cook until beef is fully browned. Add marinara sauce, and allow to simmer for 1-2 hours.

In the meantime, bring a large pot of salted water to boil. Cook the lasagna noodles according to the package directions, until al dente. Drain noodles and lay them flat on wax paper or aluminum foil to avoid them sticking together.

Preheat oven to 350 degrees. In a medium mixing bowl, combine Ricotta, 2 cups Mozzarella cheese, 1/4 cup Parmesan, parsley and egg. Mix until well blended. Set aside.

Spoon a thin layer of sauce into a large baking dish (just enough to cover the bottom). Top with 3-5 overlapping noodles (depending on your casserole dish size). Top with about 1/3 of the Ricotta mixture, and smooth over noodles. Repeat the sauce, noodles and Ricotta mixture two more times, then cover with remaining noodles and sauce. Sprinkle with remaining cheese.

Cover tightly with foil and bake in the preheated oven for 45 minutes. Remove foil, and continue baking until cheese is slightly browned and bubbly, and lasagna is heated through. Let stand for 5 minutes before serving.