Classic Beef and Ricotta Lasagna with Garlic Bread and Green Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic Beef and Ricotta Lasagna

1. Bring a large pot of salted water to a boil, cook the 9 lasagna noodles until just al dente per package directions, drain, and lay flat on an oiled baking sheet to prevent sticking. 12 min
2. Finely dice the yellow onion and mince the 4 garlic cloves. 5 min
3. In a medium bowl, stir together the 15 oz whole-milk ricotta, 1 large egg, 2 tablespoons chopped parsley, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth; refrigerate until needed. 4 min
4. Preheat the oven to 375 °F. 15 min
5. Timing-sensitive step. Heat 1 tablespoon olive oil in a large skillet over medium-high, add the ground beef, and cook, breaking it up, until no pink remains, about 6 minutes; drain excess fat. 6 min
6. Timing-sensitive step. Reduce heat to medium, add the diced onion to the beef and cook until softened, about 4 minutes, then stir in the minced garlic and cook 1 minute more. 5 min
7. Stir in 2 tablespoons tomato paste, the 28 oz crushed San Marzano tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, ¼ teaspoon red pepper flakes (optional), ¾ teaspoon kosher salt, and ¼ teaspoon black pepper; simmer over medium-low for 15 minutes until slightly thickened. 15 min
8. Spread a thin layer of meat sauce across the bottom of a 9×13-inch baking dish, then layer 3 noodles, half the ricotta mixture, one-third of the remaining sauce, and one-third of the 12 oz shredded mozzarella; repeat the layers once more, then finish with the final 3 noodles, remaining sauce, remaining mozzarella, and all 2 oz of grated Parmigiano-Reggiano. 8 min
9. Cover tightly with foil and bake at 375 °F for 25 minutes, then uncover and bake a further 15 minutes until the top is golden and bubbling. 40 min
10. Remove from the oven and let the lasagna rest, uncovered, for 10 minutes before slicing and serving. 10 min

Garlic Breadside

1. In a small bowl, mash together 4 tablespoons softened unsalted butter, 3 minced garlic cloves, 1 tablespoon finely chopped parsley, and ¼ teaspoon kosher salt into a smooth compound butter. 4 min
2. Spread the garlic butter evenly over the cut faces of the halved Italian bread loaf. 2 min
3. Timing-sensitive step. Place the prepared bread cut-side up on a baking sheet and broil on the oven's top rack for 3–4 minutes until the edges are golden and the butter is bubbling — watch closely to avoid burning. 4 min
4. Slice the garlic bread crosswise into serving pieces and serve immediately alongside the lasagna.

Crisp Green Salad with Red Wine Vinaigretteside

1. In a small bowl or jar, whisk together 3 tablespoons extra-virgin olive oil, 1½ tablespoons red wine vinegar, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper until emulsified. 3 min
2. Chop the romaine lettuce heart into bite-sized pieces, halve the 6 oz cherry tomatoes, thinly slice the ½ cucumber and ¼ red onion, and add everything to a large salad bowl. 7 min
3. Just before serving, drizzle the vinaigrette over the salad and toss to coat evenly. 2 min