Ingredients
Equipment
Method
- In a large skillet, cook the chopped onion and chopped carrot. Once softened, add minced garlic and ground beef. Cook over medium heat until the meat is browned and the onion is tender.
- Stir in the tomato sauce, diced tomatoes, tomato paste, water, sugar salt, black pepper, and dried oregano. Bring to a simmer and let cook for 30 minutes, covered with a lid to allow the flavors to meld. After simmering for 30 minutes, you can cook it longer (45 minutes to an hour) on low heat if you have extra time.
- Combine the ricotta cheese, beaten egg, shredded Parmesan, basil and parsley, salt, and black pepper in a medium bowl. Mix until well combined.
- Spread ⅓ of the bolognese sauce mixture in a greased 9x13-inch baking dish. Cover with lasagna sheets.
- Spoon ½ of the ricotta cheese mixture evenly over the pasta layer and top with some sliced mozzarella cheese. Add a layer of pasta and another third of the bolognese sauce, followed by pasta and the remaining ricotta with more mozzarella on top.
- Add one more layer of pasta, top with the remaining bolognese sauce, and add slices of mozzarella.
- Cover the baking dish with aluminum foil and bake in the oven for 15 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Notes
For more flavor, add a pinch of Italian seasoning or crushed red pepper flakes to the cheese mixture if you like a bit of heat.
Aim to distribute the sauce, cheese, and pasta evenly across layers. Uneven layering can lead to parts of the casserole being too dry or too saucy.
Grease the foil slightly before covering the casserole to prevent the cheese from sticking to it.
For a crispy, golden-brown cheese topping, broil the casserole for 2-3 minutes after baking. Watch it closely to avoid burning.
This casserole can be assembled a day ahead and kept in the fridge. Bring it to room temperature before baking, or add 10-15 minutes to the baking time.