- about 300 gram ground beef
- 2 cans of tomatoes (whole or chunks – 800 gram)
- 1 can of tomato paste (140 gram)
- 1 onion
- 3 garlic cloves
- 3 tablespoons Italian herbs
- 250 gram ricotta
- 2 eggs
- large handful of grated cheese
- large handful of parmesan cheese
- about 12 lasagna sheets
- olive oil
- pepper and salt to taste
- parsley or basil for garnish
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
- medium-sized bowl
- large oven dish
Preparation — 20 minutes
PEEL and finely chop the onion and garlic cloves. HEAT a bit of olive oil in a large skillet and sauté the onion and garlic for a few minutes. ADD the ground beef and sauté a few minutes more before you also add the tomato paste. After again a few minutes you can also add the canned tomatoes and Italian herbs. Let it simmer for about 10 minutes.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the ground beef and ricotta lasagna — 40 minutes
COMBINE the ricotta with 2 eggs and season with pepper and salt. SEASON the tomato sauce with pepper and salt and divide about 1/3rd of the mixture over the bottom of the oven dish. PLACE lasagna sheets on top and divide about 1/3rd of the ricotta mixture over the sheets along with a bit of the grated cheese. REPEAT the layers and end with a layer of ricotta and finish the lasagna with grated cheese of your choice and parmesan cheese.
BAKE the lasagna for about 30 minutes in the oven. If the cheese gets too dark, but the sheets aren’t done yet you can cover the oven dish with tin foil. Enjoy!