Lasagna

Classic meat-and-tomato lasagna with basil, parsley, and a blend of mozzarella and Parmesan. Layer noodles with sauce and cheese, bake until bubbly, then broil until golden.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium skillet, heat half the oil and add half the onion, cooking until soft. Add 1 clove of chopped garlic; cook for 20 seconds, then add the ground meat. Sauté until meat is cooked and slightly browned, about 10–15 minutes, then drain any excess oil. Stir in the chopped parsley, salt, and pepper and set aside to cool.

Step 2

In a medium saucepan, heat the remaining oil and cook the remaining onion until soft. Add 1 garlic clove and cook for 20 seconds, then add the puréed tomatoes, basil, salt, and pepper and bring sauce to a boil. Reduce heat to medium and cook uncovered for 25–30 minutes. Add the meat to the tomato sauce and cook another 5 minutes.

Step 3

Preheat the oven to 375°F. In a large pot over high heat, bring water to a boil. Cook lasagna noodles 1–2 minutes for fresh pasta, or according to package directions for dry pasta. Drain and cool completely in cold water, then lay cooled noodles on a clean kitchen towel to dry.

Step 4

To assemble, spoon a layer of sauce in a 9-by-13-inch baking pan, top with a layer of pasta, cover with a layer of sauce, and sprinkle with mozzarella and Parmesan cheese. Repeat this process for 3 or 4 layers or until pasta is used up. Place a final layer of sauce on top of the noodles, sprinkle with Parmesan cheese, and bake covered for 45 minutes.

Step 5

Uncover and broil for 3–4 minutes or until the cheese is golden brown. Remove from the oven and let rest for 5 minutes before serving.