Homemade Creamy Weeknight Lasagna
Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
1 pound lean ground beef
3⁄4 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
1 28-ounce can crushed tomatoes
1⁄4 cup chopped fresh basil leaves
1 pound part-skim ricotta cheese
2 cups shredded mozzarella cheese, divided
3⁄4 cup freshly grated Parmesan cheese, divided
1 9-ounce box oven-ready lasagna noodles
1 8-ounce package cream cheese, cut into 18 squares
Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
2. Heat the oil in a Dutch oven or medium pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ground beef, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper and cook, stirring and breaking up the meat until browned. Drain the fat from the pan if necessary. Add the tomatoes and basil and cook, stirring, until hot, about 5 minutes. Reduce the heat to low and simmer.
3. Add the ricotta, 1 cup of the mozzarella cheese, 1⁄2 cup of the Parmesan cheese, and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper to a large bowl and mix until well combined.
4. Spoon 1 cup of meat sauce into the prepared baking dish. Place 3 oven-ready lasagna noodles over the sauce. Divide the ricotta mixture into 3 equal parts. Spread one-third of the ricotta evenly over the layer of lasagna noodles. Top evenly with 1 cup meat sauce, then top each noodle with 2 squares of the cream cheese. Repeat this process 2 more times and end with noodles on top (using 12 total lasagna noodles). Top the noodles with the remaining 1 cup meat sauce, then sprinkle the remaining 1 cup mozzarella and 1⁄4 cup Parmesan cheeses over all. Bake for 50 to 60 minutes, until noodles are cooked through. Let sit for 15 minutes before serving.
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