dinner · american
Classic Baked Lasagna al Forno with Mozzarella Crust
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Instructions
1
Preheat the oven to 425 F and position the cooking rack in the upper third of the oven.
2
Bring a large pot of water to a rapid rolling boil over high heat on the stovetop.
3
Heat olive oil in a 12-inch skillet over medium-high heat until shimmering and hot across the surface.
4
Add ground beef to the hot skillet, breaking apart into small crumbles with a wooden spoon.
5
Season beef with italian seasoning, half the salt, and black pepper, cooking 4 minutes until thoroughly browned.
6
While beef browns, finely dice the yellow onion and mince peeled garlic cloves on the cutting board.
7
Add diced onion and minced garlic to the skillet, cooking 3 minutes until translucent, soft, and fragrant.
8
Stir tomato paste into the meat and aromatics, cooking 1 minute until fragrant and lightly caramelized.
9
Pour in crushed tomatoes, reduce heat to medium-low, and simmer meat sauce uncovered for 8 minutes to thicken.
10
Drop lasagna noodles into the boiling water, cooking 8 minutes until tender yet still firmly al dente.
11
In a small bowl, stir ricotta cheese, half the parmesan, torn basil, and remaining salt until smooth.
12
Drain cooked lasagna noodles in a colander, rinsing briefly with cool water to prevent sheets from sticking.
13
Spread a quarter cup of simmering meat sauce across the bottom of an eight-inch square baking dish.
14
Layer two noodles, spread half the ricotta mixture, spoon more meat sauce, and scatter a third of mozzarella.
15
Repeat with remaining noodles, meat sauce, ricotta, and top with remaining mozzarella and grated parmesan cheese.
16
Bake uncovered at 425 F for 15 minutes, broiling 2 minutes until mozzarella crust is blistered and golden.
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