Name: Quick and Rustic Lasagna Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 lb ground beef; 2 minced cloves garlic; 1/2 chopped onion; 5 tbsp tomato paste; 28 oz crushed, canned tomatoes; 2 cup beef stock; 1 tsp dried oregano; salt; pepper; 10 oz shredded mozzarella cheese; 8 oz shredded parmesan cheese; 1 box lasagna pasta

All lasagnas are not the same. This quick lasagna recipe is full of flavors that work together to create the perfect pasta recipe.

How To Make Quick and Rustic Lasagna

1 tbsp olive oil
1 lb ground beef
2 cloves garlic (minced)
1/2 onion (chopped)
5 tbsp tomato paste
28 oz tomatoes (crushed, canned)
2 cup beef stock
1 tsp dried oregano
salt
pepper
10 oz mozzarella cheese (shredded)
8 oz parmesan cheese (shredded)
1 box lasagna pasta

In a large skillet, heat the oil and add the onion and garlic. Cook until soft and add the beef, cooking until browned. Stir in the tomato paste and canned tomatoes.
Add the beef stock and season with salt and pepper to taste. Cover and cook for 20 minutes, stirring occasionally.
Preheat the oven to 350F and lightly grease a baking pan. Spoon ½ cup of the sauce into the bottom of the dish and then layer the lasagna past on top.
Add a layer of mozzarella cheese and then meat and lasagna pasta again. Continue layering until the ingredients are gone.
Spread the parmesan cheese on top and bake for 30-40 minutes, or until bubbling and cheese is melted. Let stand for 10 minutes before serving.

How To Make Quick and Rustic Lasagna

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Prep: 20 mins

Cook: 50 mins

Total: 1 hr 10 mins

Serves:

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Ingredients

1 tbsp olive oil
1 lb ground beef
2 cloves garlic, minced
1/2 onion, chopped
5 tbsp tomato paste
28 oz tomatoes, crushed, canned
2 cup beef stock
1 tsp dried oregano
salt
pepper
10 oz mozzarella cheese, shredded
8 oz parmesan cheese, shredded
1 box lasagna pasta

Instructions

In a large skillet, heat the oil and add the onion and garlic. Cook until soft and add the beef, cooking until browned. Stir in the tomato paste and canned tomatoes.
Add the beef stock and season with salt and pepper to taste. Cover and cook for 20 minutes, stirring occasionally.
Preheat the oven to 350F and lightly grease a baking pan. Spoon ½ cup of the sauce into the bottom of the dish and then layer the lasagna past on top.
Add a layer of mozzarella cheese and then meat and lasagna pasta again. Continue layering until the ingredients are gone.
Spread the parmesan cheese on top and bake for 30-40 minutes, or until bubbling and cheese is melted. Let stand for 10 minutes before serving.