Easy homemade lasagna despite its intimidating appearance, has a rather simple recipe to prepare.
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Homemade canned tomato sauce, ricotta flavored with parmesan cheese, and an abundance of mozzarella cheese that has been allowed to melt, all held together by wonderfully al dente lasagna noodles. Even while it may seem like a treat reserved just for Sunday night, you can indulge in it any day of the week. Do you disagree that lasagna is one of the best inventions for supper time? Every single morsel is the epitome of cheesy and saucy perfection. It is a supper that has very little room for error, so there is little doubt that it will make a good impression. Additionally, it is one of the BEST dinners that can be prepared in advance to spare yourself time on those hectic weeknights. You may either prepare the sauce and ricotta mixture in advance and then build the lasagna just before you are ready to bake it, or you can prepare the entire lasagna in advance, keep it in the refrigerator or freezer, and then bake it when you are ready. After allowing it to warm up somewhat at room temperature, immediately place the dish in the oven as soon as you get home from work. INGREDIENTS: Olive oil — For sautéeing. You might also use grapeseed oil, avocado oil, vegetable oil, canola oil, sunflower oil, safflower oil, or coconut oil. Beef - Ground beef. You can use extra lean, lean, or standard. If you use normal, just use a touch less oil to sauté Onion — For the greatest results, choose white or yellow onions. It is possible to use something gentle, such as shallots, or even something more robust, such as red onion. Garlic, either freshly minced or purchased in a jar and used. Tomato sauce is typically sold in a convenient tube or can of a more compact size. Tomato sauce is thinner and lighter in color than tomato paste, which has a relatively thick consistency. 
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You may produce your tomato paste by simmering canned tomato sauce or passata for a sufficient amount of time for the water to evaporate and the sauce to become concentrated into a paste. Instead of using canned tomato sauce, you might try using tomato passata. I'm not talking pre-made marinara here! You will need the canned tomato sauce in its most basic form. Crushed tomatoes or tomatoes are cut up into little pieces. It's up to you whether the sauce on the lasagna is chunky or smooth, but I favor the latter. If you don't have any Italian seasoning on hand, you may make your own by combining any combination of the following dry herbs: oregano, sage, thyme, marjoram, basil, and parsley. In most cases, onion powder and garlic powder are also included in the ingredients list for Italian seasoning. You can season to taste with salt and pepper. Ricotta: I always go for the extra-smooth variety when I buy it. You could appreciate the flavor of cottage cheese or perhaps soft goat cheese better. Either one would work. Both within the ricotta mixture and on top of the lasagna itself, parmesan cheese. You can use anything you wish, but my personal preference is for freshly shaved parmesan rather than the type that comes in a wobbly container. Pecorino romano, asiago, or grana padano can be used instead. 
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The parsley has been finely chopped. I appreciate the flavor of parsley both mixed into the ricotta and sprinkled on top when it is served. 1 egg will help to bind the ricotta mixture you have created. If you are certain that you do not wish to make use of it, you are free to omit it. Mozzarella: I like it best when it's freshly shredded, but if you're short on time, pre-shredded mozzarella will do. Instead, you may use provolone cheese. I like to use lasagna sheets that are ready to go in the oven. In addition, I have successfully prepared lasagna using uncooked normal lasagna sheets. This method also yielded excellent results. You are free to use clean bedding! You can boil the sheets before layering them if you have a strong desire to do so. HOW TO MAKE EASY HOMEMADE LASAGNA: To sauté, preheat the oven to 350 degrees Fahrenheit. To preheat the olive oil, place it in a big pot with a heavy bottom and set the heat to medium-high. Put the steak and onion in the pot and stir to combine. While it cooks, split the steak into small pieces and sauté it. Continue doing this until the beef is fully cooked. Include the minced garlic and canned tomato sauce in the dish. Cook for one minute while stirring to ensure that the canned tomato sauce is evenly distributed throughout the beef. To make the sauce, put the crushed tomatoes, canned tomato sauce, and Italian seasoning together in one pot and whisk together. After the sauce has reached a bubbling point, lower the heat to a low setting. Simmer the mixture for about ten to fifteen minutes with the lid on the pot. Check the seasoning by tasting it, then add salt and pepper to taste. If the sauce is too thick, mix with a little bit of water and see if that helps. 
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Ricotta: In a bowl, combine the ricotta, parsley, a quarter of a cup of parmesan, and a pinch each of salt and pepper. Mix well. After tasting the mixture, make any necessary adjustments to the seasoning, and then stir in the egg. To assemble, begin by coating the bottom of a 9-by-13-inch casserole dish with approximately 2 cups of sauce. On top of the sauce, layer 4-5 sheets of lasagna, then pour a third of the ricotta mixture over the noodles, then top with two-thirds of a cup of mozzarella and one and a half cups of sauce. Three more times, beginning with the noodles each time, repeat those layers. Complete the dish by covering it with 4-5 sheets of lasagna, the remaining sauce, the remaining mozzarella, and the remaining half cup of parmesan cheese. Cooking in the oven: Cover the casserole dish with foil, then place it in the oven for 45 to 55 minutes. To determine whether or not the noodles have cooked through, make a hole in the center of the lasagna with a knife. After they have reached the desired tenderness, take off the foil and continue baking for another 15 minutes. If you want the top to be browned, even more, you can turn the broiler on for one to three minutes. Before slicing it and serving it, give the lasagna at least 15 minutes to rest. HOW TO STORE LEFTOVER HOMEMADE: You can wrap the casserole dish in foil or plastic wrap to keep the leftovers fresh for longer, or you can transfer the food to a separate airtight container. If you put it in the refrigerator, it will keep for three to five days. The best way to reheat something, in my experience, is to first let it come to room temperature for twenty to thirty minutes. 
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You have the option of using the microwave, or you can get the oven preheated to 325 degrees. After covering the casserole dish with aluminum foil, add a few tablespoons of water or broth to the dish. Bake for thirty minutes, or until the food is heated all the way through. You can also freeze your lasagna. Either before or after baking! Wrap the casserole dish tightly in plastic wrap as well as foil, and set it aside. It can be kept frozen for up to three months without going bad. Before you bake or reheat the lasagna, you should first let it sit at room temperature for approximately an hour and then allow it to thaw in the refrigerator for two days. 