| Level: | Easy |
| Total: | 4 hr 5 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 pounds lean ground beef
- One 16-ounce can tomato sauce
- One 6-ounce can tomato paste
- 2 tablespoons chili powder
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic salt
- 2 bay leaves
- 1 medium yellow onion, grated
- 1 tablespoon white wine vinegar
- Nonstick cooking spray, for the pan
- 1 pound ricotta
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic salt
- Pinch red pepper flakes, optional
- 1 large egg
- One 9-ounce package no-boil lasagna noodles (16 noodles)
- 12 slices boiled ham (about 1/2 pound)
- 12 slices provolone (about 3/4 pound)
- 1 1/2 pounds low-moisture mozzarella, grated (I like Polly-O; 5 to 6 cups)
- 1/2 cup grated Parmesan
Instructions
- For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
- For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
- In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
- Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce—it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering—sauce, noodles, ricotta, ham, provolone, mozzarella—twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
- Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 944 |
| Total Fat | 58 g |
| Saturated Fat | 28 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 59 g |
| Cholesterol | 201 mg |
| Sodium | 1593 mg |
Reviews
Love, love this easy sauce. It’s just usually my husband and myself now so I freeze it in quart freezer bags so it lies flat in the freezer. Easy to thaw. With a few twists I transform it into a sloppy joe mix when I am in a hurry. Use it for spaghetti sauce and other Italian dishes.
Absolutely amazing!!! Complete game changer. Thanks Katie
Absolutely delicious ! Everyone raved about the sauce ! This will be my “go to” sauce from now on. Thanks Katie !!
Best Ever!!! You get a standing ovation!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
NOT browning the beef first is one of the best tips ever! It makes the meat sauce so much smoother and I’ve subsequently applied this technique to many other recipes. Thanks Katie Lee!
Wow! This was delicious. ! My new favorite. Thank you for the recipe. I will be feeezing some.
Since just me and my husband. Comes in handy when I don’t feel like cooking
Since just me and my husband. Comes in handy when I don’t feel like cooking
I made a 1/2 recipe if this to “try it out” before serving it on Easter. It is delicious! This will work out so well on Easter Sunday, since I’m always racing home from church to get dinner on the table by 2:30 or 3:00. This “one pan plan” will be such a help! I’m sure my company will love it! Thanks, Katie!
In the recipe the Parmesan goes over at the end but in the video it is mixed with the ricotta mixture. Any benefit either way?
Loved this recipe. Will never brown the Hamburg first again. Don’t skip the ham it’s so good!
Terrible advertisements are popping up on my printed recipes.