Cooker Lasagna

  

Cooker Lasagna

Ingredients:

• 9 lasagna noodles, cooked according to package instructions
• 1 pound (about 450g) ground beef
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces/800g) crushed tomatoes
• 1 can (6 ounces/170g) tomato paste
• 1/2 cup (0ml) red wine (optional)
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• Salt and black pepper to taste
• 3 cups (720ml) ricotta cheese
• 1 large egg
• 3 cups (about 340g) shredded mozzarella cheese
• 1 cup (about 100g) grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, brown the ground beef over medium heat. Add chopped onions and garlic and cook until the onions are softened.

3. Stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, basil, salt, and black pepper. Simmer the sauce for about 15-20 minutes, allowing the flavors to meld.

4. In a separate bowl, combine the ricotta cheese with the egg, mixing well.

5. Cook the lasagna noodles according to the package instructions, then drain and set them aside.

6. In a baking dish, spread a thin layer of the meat sauce on the bottom.

7. Place three lasagna noodles over the sauce. Spread a layer of ricotta mixture over the noodles, followed by a layer of meat sauce and a sprinkle of mozzarella and Parmesan cheese.

8. Repeat the layers until all the ingredients are used, finishing with a layer of meat sauce and a generous amount of mozzarella and Parmesan cheese on top.

9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.

10. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.

11. Allow the lasagna to rest for about 10 minutes before slicing.

12. Garnish with fresh basil or parsley if desired, and serve.