Classic Beef Lasagna

Est. Cost: $26.94 | $2.69 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Layers of Ronzoni lasagna noodles, seasoned ground chuck, and melted cheese built the way it has always been done. Worth the Sunday afternoon it asks for.

Ingredients

Directions

Step 1: Brown the ground chuck with the onion in a large pot over medium high heat, breaking it up as it cooks.

Step 2: Add the garlic and Italian seasoning and cook for 1 minute more, then drain off the excess fat.

Step 3: Pour in the sauce, season with the salt, and simmer gently for 20 minutes.

Step 4: Boil the lasagna noodles until barely tender, then lay them flat on a sheet pan so they do not stick.

Step 5: Stir the ricotta together with the egg and half the Parmesan.

Step 6: Heat the oven to 375 degrees and spread a thin layer of sauce across the bottom of a 9 by 13 inch dish.

Step 7: Layer noodles, ricotta, meat sauce, and string cheese, repeating until everything is used and finishing with sauce and Parmesan.

Step 8: Cover with foil and bake 40 minutes, then uncover and bake 20 minutes more until browned.

Step 9: Rest the lasagna for 20 minutes before cutting.

Chef's Tip: Simmer the meat sauce at least twenty minutes so the tomato loses its tinny edge and the beef gives up its flavor. Spread a thin layer of plain sauce on the bottom of the pan before the first noodles or they will weld themselves to the dish. The rest after baking is not optional, because cutting too early gives you soup instead of layers.

Save by using Using the sale-priced ground chuck and stretching a pound across ten servings with pasta and sauce and Serve with A crisp romaine salad with a sharp vinaigrette.