Classic Beef Lasagna

Method

1. 1

   Step 1

   Heat the olive oil in a large, deep 12-inch (30 cm) skillet / frying pan over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent but not browned.

2. 2

   Step 2

   Increase the heat to medium-high and add the beef, breaking it into small pieces with a wooden spoon. Cook for 7–9 minutes, until no pink remains and the meat begins to brown; spoon off excess fat, leaving about 1 tbsp in the pan. Add the garlic and cook for 1 minute, stirring.

3. 3

   Step 3

   Stir in the tomato sauce, water, oregano, ½ tsp salt and ¼ tsp pepper. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 30 minutes, stirring every 5 minutes. The sauce should be thick but spreadable, without a watery ring around the edges; if it becomes too thick, add water 1 tbsp at a time.

4. 4

   Step 4

   Meanwhile, heat the oven to 375°F (190°C / Gas 5) with a rack in the middle. Have ready a 9 × 13-inch (23 × 33 cm) baking dish at least 2½ inches (6 cm) deep. Bring 4 quarts (3.8 liters) water to a boil in a large pot and add the additional 1 tbsp salt.

5. 5

   Step 5

   Add the lasagna sheets to the boiling water and cook for 2 minutes less than the package's stated cooking time, usually 6–8 minutes, stirring gently to prevent sticking. They should bend easily but remain firm in the center. Drain, rinse briefly under cool water and lay in a single layer on clean, damp kitchen towels.

6. 6

   Step 6

   Combine the ricotta, beaten egg, half the Parmesan, the remaining ½ tsp salt and remaining ¼ tsp pepper in a medium bowl. Stir until evenly blended and spreadable. Divide the mozzarella into three roughly equal portions.

7. 7

   Step 7

   Spread ¾ cup (180 ml) meat sauce over the bottom of the baking dish. Arrange four pasta sheets over it, overlapping slightly and trimming to fit if needed. Dot with one-third of the ricotta mixture and gently spread it over the pasta, then add one-third of the remaining meat sauce and one portion of mozzarella.

8. 8

   Step 8

   Repeat the pasta, ricotta, meat sauce and mozzarella layers twice more, using all the remaining filling. Sprinkle the remaining Parmesan over the top. Cover tightly with foil, doming it slightly so it does not touch the cheese.

9. 9

   Step 9

   Bake for 40 minutes, then carefully remove the foil and bake for another 15 minutes. The edges should bubble vigorously, the cheese should be lightly golden and the center should reach 165°F (74°C) on an instant-read thermometer. If necessary, bake for a further 5–10 minutes to heat the center fully.

10. 10

    Step 10

    Transfer the dish to a heatproof surface and let the lasagna rest uncovered for 15–20 minutes so the layers settle. Cut into eight portions with a sharp knife and lift out with a broad spatula.