Mueller's Classic Lasagna
A comforting Italian-American pasta. Ready in about 1 hour 45 minutes, serves 8.
Share this recipe
Ingredients
- • 450 g ground beef
- • 150 g onion
- • 15 ml vegetable oil
- • 800 g canned tomatoes
- • 170 g tomato paste
- • 120 ml water
- • 1 tbsp dried parsley
- • 1 tsp salt
- • 1 tsp sugar
- • 1 tsp garlic powder
- • 0.5 tsp black pepper
- • 0.5 tsp dried oregano
- • 450 g lasagna noodles
- • 450 g ricotta cheese
- • 450 g mozzarella cheese
- • 100 g Parmesan cheese
Method
- 1
Gather ingredients: 450 g ground beef, 150 g onion, 15 ml vegetable oil, 800 g canned tomatoes, 170 g tomato paste, 120 ml water, 1 tbsp parsley, 1 tsp salt, 1 tsp sugar, 1 tsp garlic powder, 0.5 tsp pepper, 0.5 tsp oregano, 450 g lasagna noodles, 450 g ricotta, 450 g mozzarella, 100 g Parmesan. Tools: heavy pan, blender, large pot, colander, 13x9-inch baking pan, wood spoon.
- 2
Brown ground beef and diced onion in oil in a heavy pan over medium heat.
- 3
Add blended tomatoes, tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano to the pan; simmer uncovered for 30 minutes.
- 4
Boil lasagna noodles in a large pot of water as directed; drain using a colander.
- 5
Spread 240 ml of sauce in the baking pan; layer noodles, sauce, ricotta, mozzarella, and Parmesan, ending with sauce and cheeses.
- 6
Bake at 177 Celsius for 45 minutes until bubbling and lightly browned.
- 7
Let stand for 15 minutes before cutting into squares to serve.
