I copied and customized this recipe from my sister.
- Carbohydrate 24.8448511890966 g
- Cholesterol 170.023867039175 mg
- Fat 30.7215328827411 g
- Fiber 0.0635625010728836 g
- Protein 53.963394931001 g
- Saturated Fat 16.7686888306692 g
- Serving Size 1 1 Serving (286g)
- Sodium 756.742567370117 mg
- Sugar 24.7812886880237 g
- Trans Fat 2.54505453880457 g
- Calories 601 calories
Step-by-step
- MISE EN PLACE: Preheat oven (top/bottom elements) to 190°C (375°F)
- 1) Brown ground beef in a pan. Drain fat. Add spaghetti sauce and Italian seasoning. Remove from heat.
- 2) In a rectangular baking dish, spread a layer of sauce mixture on the bottom.
- 3) Spread a thin layer of ricotta cheese over the lasagne noodles and make a layer in the baking dish, ricotta-side up.
- Spread a layer of sauce over the noodles.
- Sprinkle a layer of mozzarella cheese over the sauce.
- 4) Repeat layers (ricotta-noodles, sauce, mozzarella) until all ingredients are used up. Make sure the top layer is mozzarella.
- 5) Cover with aluminum foil and bake (2nd from bottom) 35-45 minutes. Remove foil and bake another 15-20 minutes, until lightly browned.
- 6) Let stand 10 minutes before serving. (Otherwise it won't hold its shape!)
Allowing the baked pasta to rest for precisely ten minutes before slicing is the single most critical window for structural integrity, as it gives the starches time to cool and reabsorb moisture so the layers hold their shape. Without this stabilization phase, the melted cheese and fluid sauce compromise every portion served. Baking uncovered during the final fifteen to twenty minutes at 190 degrees Celsius provides the visual cue needed for doneness, transforming the shredded mozzarella into a lightly browned, bubbling crust.
Preparing this dish ahead of time requires careful consideration of moisture management, since raw no-boil sheets absorb surrounding liquid during refrigeration and can dry out if unshielded. Wrapping the assembly tightly in aluminum foil retains the steam necessary to hydrate the noodles properly throughout the initial thirty-five to forty-five minutes in the oven. Cooks seeking alternative protein profiles can substitute the beef with finely chopped mushrooms or Italian-style plant-based crumbles at a one-to-one ratio without altering the layering technique.
