A rich and flavorful lasagna recipe featuring a medley of cheeses and a hearty meat sauce.
In a stockpot, combine the diced tomatoes, tomato sauce, onion, green bell pepper, garlic, parsley, seasoning salt, sugar, and bay leaves.
Sauté the onion and garlic first for enhanced flavor.
Bring the mixture to a boil, then reduce the heat and simmer, covered, for 1 hour.
Stir occasionally to prevent sticking.
In a saucepan, cook the ground beef until no pink remains, then drain off the fat.
Use a wooden spoon to break up the beef into small pieces while cooking.
Add the cooked ground beef to the stockpot and simmer for another 20 minutes.
Taste the sauce and adjust seasoning if needed.
Preheat the oven to 350°F.
Ensure the oven rack is in the middle position for even baking.
In a mixing bowl, combine the ricotta cheese, beaten egg, and grated Parmesan cheese.
Mix until smooth for an even layer.
In a baking dish, spread a thin layer of sauce on the bottom.
This prevents the noodles from sticking to the dish.
Layer 1/3 of the lasagna noodles, 1/3 of the ricotta mixture, and 1/3 of the mozzarella cheese.
Overlap the noodles slightly for full coverage.
Repeat the layers two more times, ending with a layer of sauce and mozzarella cheese on top.
Press down gently on each layer to compact the lasagna.
Cover the dish with foil and bake for 20 minutes.
Use non-stick foil to prevent cheese from sticking.
Remove the foil and bake for an additional 10 minutes to brown the cheese.
Broil for the last 2 minutes for a golden crust.
Let the lasagna rest for 10 minutes before serving.
This allows the layers to set for cleaner slices.
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