Classic Beef Lasagna

01Method

1. 1

   Heat the oven to 350°F. Coat a 9x13-inch glass baking dish with cooking spray.

2. 2

   Combine ricotta with a splash of the water, parsley, and half the black pepper in a small bowl; stir until smooth and set aside.

3. 3

   Place a large skillet over medium-high heat. Brown the beef with the onion, Italian seasoning, salt, and the remaining black pepper, breaking up the meat as it cooks, about 7 minutes. Stir in the garlic and cook another minute, then drain off excess fat.

4. 4

   Pour the rest of the water into the skillet along with the undrained tomatoes, tomato sauce, balsamic vinegar, and red pepper flakes. Lower the heat and let the meat sauce simmer for 10 minutes, stirring from time to time.

5. 5

   Build the lasagna: spoon about a cup of meat sauce across the bottom of the prepared dish. Lay 3 dry noodles on top. Spread roughly 2 cups of sauce over the noodles, then add half the ricotta mixture, about a cup of mozzarella, and a third of the Parmesan. Repeat these layers once, finishing with a final layer of noodles topped with the remaining sauce, the last of the mozzarella, and the rest of the Parmesan.

6. 6

   Coat one side of a sheet of aluminum foil with cooking spray and seal the dish tightly, sprayed side down.

7. 7

   Bake covered for 45 minutes, then remove the foil and continue baking until the cheese is melted and the sauce bubbles, about 15 minutes more. Allow the lasagna to rest for 15 minutes before slicing.