America's Test Kitchen
⏱️ 40 minutes👥 4-6 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 1 lb ground beef (85% lean)
- •- 1 large yellow onion, finely diced
- •- 4 garlic cloves, minced
- •- 1 (28 oz) can crushed San Marzano tomatoes
- •- 2 tbsp tomato paste
- •- 1 tsp dried oregano
- •- 1 tsp dried basil
- •- 1/2 tsp red pepper flakes
- •- 8 oz ricotta cheese
- •- 1 large egg
- •- 1/2 cup grated Parmigiano-Reggiano
- •- 8 no-boil lasagna noodles
- •- 2 cups shredded mozzarella
- •- Kosher salt
- •- Fresh cracked black pepper
- •- 2 tbsp extra-virgin olive oil
Instructions
- 11. Brown ground beef in large cast-iron skillet over medium-high heat until deeply caramelized, about 7 minutes. Transfer meat to bowl.
- 22. In same skillet, sauté diced onions until translucent, about 4 minutes. Add garlic, cook 30 seconds until fragrant.
- 33. Return beef to skillet. Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes. Simmer 10 minutes.
- 44. Whisk ricotta, egg, half the Parmigiano-Reggiano, salt, and pepper in separate bowl.
- 55. Layer lasagna noodles over sauce, breaking to fit. Spread ricotta mixture. Top with mozzarella and remaining Parmigiano.
- 66. Cover skillet, reduce heat to low. Cook until noodles are tender and cheese melts, 12-15 minutes.
- 77. Let rest 10 minutes before serving. Garnish with fresh basil.