Classic Lasagna

Classic Lasagna

Classic Lasagna




About 9 Lasagna Noodles, cooked to package instructions
16 oz. (455g) Mozzarella Cheese, grated or thinly sliced 


For the meat sauce:
1 pound (455g) lean ground Beef
2 Tablespoons Vegetable Oil
1 medium Onion, minced
4 cloves Garlic, minced
1 large Red Bell Pepper, small chop
1 Tablespoon Worcestershire Sauce
½ teaspoon Kosher or Sea Salt
fresh ground Black Pepper, to taste
1 (15 oz or 425g) can Crushed Tomatoes (do not drain juices)
1 (15 oz or 425g) can Tomato Sauce
1 (6 oz or 170g) can Tomato Paste
1 teaspoon dried Basil
½ teaspoon Red Chili Flakes
1 Tablespoon Brown Sugar


For the Ricotta Cheese Mixture:
1 cup (245g) Ricotta Cheese
1 Egg
¾ teaspoon Kosher or Sea Salt, or to personal taste
fresh Black Pepper to taste
zest of 1 fresh Lemon
½ cup fresh Italian Parsley, minced
1 cup (245g) Ricotta Cheese
1 Egg
¾ teaspoon Kosher or Sea Salt, or to personal taste
fresh Black Pepper to taste
zest of 1 fresh Lemon
½ cup fresh Italian Parsley, minced


1. Cook lasagna noodles to package instructions, set aside.
2. Heat large saucepan, add oil. Then add onion and garlic. Cook until tender and translucent.
3. Add beef, stirring gently to break up large clumps. Cook beef until lightly browned.
4. Add Worcestershire sauce, salt and pepper.
5. Add red bell pepper, stir and cook for about 2 minutes.
6. Add crushed tomato, tomato paste, tomato sauce, dried basil, chili flakes and brown sugar.
7. Gently stir all ingredients together till well combined and simmer on low for about 15-20 minutes.
8. Pre-Heat Steam Convection Oven to 350 degrees on Steam Convection mode.
9. In medium bowl, combine all ricotta cheese mixture ingredients together. Set aside.
10. Lightly coat or spray a 9”x11” baking dish with oil. Then spread a thin layer of meat sauce on bottom of pan.
11. Lay about 3 lasagna noodles lengthwise over the meat sauce.
12. Layer about 1 ½ cups of meat sauce over noodles, half of the ricotta cheese, and of the mozzarella cheese.
13. Repeat this layering of noodles, meat sauce, ricotta cheese and mozzarella cheese.
14. Add a last layer of lasagna noodles, then add any remaining meat sauce and remaining mozzarella cheese.
15. Bake lasagna for about 45 minutes or until the top cheese is melted and golden.
16. Remove from oven; allow to cool for about 10-15 minutes, or until filling firms up before cutting.


About 9 servings.