Prep Time: 15 mins Cook Time: 90 mins
6 sheets of our Square lasagne noodles, dry
3 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 pound ground beef chuck
3 oz tomato paste
14 oz chopped tomatoes
28 oz Tomato Basil Sauce
2 teaspoons dried oregano
2 8-ounce cartons Sheep ricotta cheese
1 cup Parmesan cheese, finely grated
2 cups Mozzarella, shredded
1 teaspoon salt
Preheat oven to 375°F.
In a large skillet heat 2 teaspoons of olive oil on medium-high heat. Add the ground beef and cook until it is lightly browned on all sides.
Remove the beef with a slotted spoon to a bowl. Drain off all but a tablespoon of fat.
Add the diced onions to the skillet and cook for 4 to 5 minutes, until the onions are translucent. Add the minced garlic and cook half a minute more.
Return the browned ground beef to the pan. Stir to combine, reduce the heat to low, and cook for another 5 minutes.
Transfer the beef mixture to a medium-sized pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot.
Add the oregano, adjusting the amount to taste. Sprinkle with salt to taste.
Bring the sauce to a simmer and then lower the heat to maintain a low simmer. Cook for 15 to 45 minutes, stirring often. Remove from heat.
In a 9x13-inch casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer of 2 dry lasagne noodles over the sauce. Ladle a third of the remaining sauce over the noodles.
Sprinkle a layer of a third of the grated mozzarella on top of the lasagna sauce. Add half of the ricotta cheese, by placing cheese dollops every couple of inches. Sprinkle half the grated parmesan cheese evenly over the top of the ricotta cheese.
Apply the second layer of 2 dry noodles and top it with half of the remaining sauce. Add half of the remaining mozzarella, the remaining ricotta cheese, and another the remaining Parmesan.
Finish with another layer of 2 dry noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining mozzarella cheese.
Cover the lasagne pan with aluminum foil, tented slightly so it doesn't touch the noodles or sauce. Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you'd like more of a crusty top or edges.
Allow the lasagne to cool for at least 15 minutes before serving. Buon Appetito!