Beef Lasagna

Ingredients:

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 pound lasagna noodles
• 1/2 cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups shredded mozzarella cheese

Instructions:

1. Make the meat sauce: In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for at least 30 minutes, or up to 2 hours for a richer flavor.  
2. Cook the noodles: Cook the lasagna noodles according to the package directions, until al dente. Drain and rinse with cold water to stop the cooking process.
3. Make the cheese mixture: In a medium bowl, combine the ricotta cheese, Parmesan cheese, and egg. Mix well.
4. Assemble the lasagna: Preheat oven to 375 degrees F (190 degrees C). In a 9x13 inch baking dish, spread a thin layer of meat sauce. Layer with lasagna noodles, overlapping if necessary. Spread half of the ricotta mixture over the noodles, then top with half of the mozzarella cheese. Repeat layers, ending with a layer of noodles topped with meat sauce and the remaining mozzarella cheese.
5. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly.
6. Let rest: Let the lasagna rest for 10-15 minutes before cutting and serving. This will help it hold its shape.

Tips and Variations:

• Add vegetables: You can add vegetables like mushrooms, bell peppers, or spinach to the meat sauce.
• Use different cheeses: You can use different cheeses like provolone or fontina in addition to or instead of mozzarella.
• Make it vegetarian: You can make a vegetarian lasagna by using vegetables like mushrooms, zucchini, and eggplant instead of meat.
• Use no-boil noodles: You can use no-boil lasagna noodles to save time. Just layer them dry in the baking dish.
• Make it ahead: You can assemble the lasagna ahead of time and bake it when you're ready to eat. Just add about 15 minutes to the baking time.

Approximate Servings:

This recipe, in a 9x13 inch pan, usually yields about 8-10 servings. Let's use 9 for our estimate.

Estimated Nutritional Values per Serving (Approximate):

(Based on 9 servings)

• Calories: 400-550 (This is a big range! Cheese and meat are calorie-heavy.)  
• Protein: 25-35g (Beef and cheese contribute significantly)
• Fat: 20-30g (Cheese, beef, and oil are the main sources)
  • Saturated Fat: A significant portion of this will be saturated, mostly from the cheese and beef.
• Cholesterol: 70-100mg (Beef and cheese contribute)
• Sodium: 600-900mg (This is a big one! Cheese, processed tomatoes, and salt all add up.)
• Carbohydrates: 30-40g (Noodles are the main source)
• Fiber: 2-3g
• Sugar: 5-8g