This easy lasagna recipe consists of smothering three delicious and savory cheeses between layers of pasta.
And no precooking of the pasta is needed in this recipe.
Feel free to change up the ingredients in this recipe to suit your family's preferences.
You can easily make it meatless if you want to.
For example, using fried eggplant instead of ground beef, or adding cooked chopped spinach to fit your own personal taste.
You can make it gluten free by choosing lentil pasta, too.
As is, this Three-Cheese Lasagna is both hearty and delicious.
In a large saucepan, heat the olive oil. Add the onion, carrot, celery and garlic, stirring for 10 minutes or until softened.
Add the beef. Cook until it changes color from pink to brown, making sure to stir constantly and break up any large pieces.
Add the tomatoes, tomato paste, stock, wine, oregano and a dash of salt and pepper. While stirring, bring the mixture to a boil. Cover the pot and lower the heat. Simmer for 1 hour, stirring occasionally.
Preheat the oven to 375º F. Taste the sauce mixture to determine if more salt or pepper is needed. Then spoon one-third of the meat sauce into a 9 x 13 in baking dish and cover with 3 sheets of the pasta. Spoon 1/3 of the ricotta in dots across the layer, sprinkle with 1/3 of the mozzarella and 1/3 of the parmesan cheese.
Repeat these layers twice more, then bake for 40 minutes. Remove from heat and let cool at least 10 minutes before serving. Enjoy!