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Hamburger Lasagna Casserole
Andre Lewis

Hamburger Lasagna Casserole

Ground beef, ricotta and mozzarella give lasagna structure without requiring an all-day sauce. The beef is browned hard before tomato enters, and the noodles stay just underdone before layering. One pound of hamburger is enough because every slice also carries cheese and pasta.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 12 lasagna noodles
  • 1 pound 85% lean ground beef
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 15 ounces whole-milk ricotta cheese
  • 1 large egg
  • 3 cups shredded low-moisture mozzarella divided
  • 1/2 cup grated Parmesan cheese

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Boil the noodles 2 minutes short of package directions, drain and lay flat.
  2. Brown the beef and onion in a skillet and drain. Add garlic and tomato paste for 1 minute, then stir in crushed tomatoes, basil, oregano, 3/4 teaspoon salt and pepper and simmer 10 minutes.
  3. Mix the ricotta, egg, remaining salt, 1 cup mozzarella and Parmesan.
  4. Layer one-third sauce, four noodles, half the ricotta mixture and another third sauce. Repeat with four noodles and remaining ricotta, then finish with noodles, sauce and remaining mozzarella.
  5. Cover with foil and bake 30 minutes. Uncover and bake 12 to 15 minutes more, then rest 15 minutes before cutting.