Name: Classic lasagna
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 2 lb Ground beef; 1 lb Lasagna sheets; 15 oz Ricotta; 16 oz Mozzarella; 4 oz Parmesan; 28 oz Crushed tomatoes; 6 oz Tomato paste; 1 Yellow onion; 4 cloves Garlic; 1 Egg; 1 tbsp Dried oregano; 2 tbsp Olive oil; 2 tsp Salt

Classic lasagna

A weekend build that feeds eight and reheats better than it started.

How many people are eating

Written for 8. Everything below is scaled to 8.

What goes on the list — untick anything you have

2 lb Ground beef(80/20)
1 lb Lasagna sheets
15 oz Ricotta
16 oz Mozzarella
4 oz Parmesan
28 oz Crushed tomatoes
6 oz Tomato paste
1 Yellow onion
4 cloves Garlic
1 Egg
1 tbsp Dried oregano· most people have this
2 tbsp Olive oil· most people have this
2 tsp Salt· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 90 minutes

Brown the beef hard in the oil, then add the chopped onion and garlic and cook until soft.
Stir in the tomato paste, cook it a minute, then the crushed tomatoes and oregano. Simmer 30 minutes. A thin sauce makes a sloppy lasagna.
Mix the ricotta with the egg and half the parmesan. This is what stops the layers sliding apart.
Heat the oven to 375F. Build it: sauce, sheets, ricotta, mozzarella, and repeat until you run out, finishing with sauce and cheese on top.
Cover with foil and bake 40 minutes, then uncover for 15 more to brown.
Let it stand 20 minutes before cutting. Cut it hot and it will pour rather than slice.

Amounts are on the list above — they change with the number of people; the steps do not.