A good, classic lasagna recipe is something every good Italian woman can make with her eyes closed, but it's something that everyone should have available when they want to serve a crowd, or eat for a week. Though time consuming, lasagna is easy when you're prepared and impressive to serve which is why they're great for entertaining. You can assemble in advance and bake when it's needed while preparing the rest of your meal (a nice big salad, bread or rolls and a freshly opened bottle of wine!) I personally like to prepare Lasagna on Sundays and then bake on Monday while I'm working out.
Some of you may recognize this recipe from a few years ago on this site, however I've tweaked it a little and have a MUCH better picture to share. Unfortunately Lasagna is not the easiest thing to photograph unless you make it like a gazillion layers to give it some height!
Classic Beef Lasagna
1 box No Boil lasagna or 16 cooked Lasagna sheets
1 ½ lbs lean ground beef
~ 3 cups favorite Italian Cheese blend, shredded (I like to use a blend with mozzarella, provolone, fontina)
½ c. Parmesan Cheese
1 (15oz) container Ricotta
~ 5 cups marinara sauce (store bought or homemade)
Brown meat and drain. Simmer in sauce while preparing the cheese mixture.
In a separate medium bowl, beat eggs and mix in Ricotta, Parmesan cheese and ~ 1/2 cup cheese blend. Set aside for assembly.
Spread 1 cup sauce mixture on bottom of prepared 9x13 baking dish.
Layer 4 lasagna sheets, slightly over lapping. Spread 1/3 cheese mixture on the noodles. Top with 1 cup sauce mixture then 1/2 cup shredded cheese.
Repeat until out of noodles (3 layers total) then top with remaining sauce and shredded cheese.
Cover with foil and bake at 375 for 40 minutes. Remove the foil and continue baking for about 15 more minutes or until lasanga is bubbling and cheese on top is melted and beginning to bubble.
Allow to sit about 5-10 minutes before cutting and serving.