A hearty and cheesy lasagna recipe with a rich meat sauce and three types of cheese, perfect for family dinners.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a large skillet, cook the ground beef with the chopped onion and minced garlic over medium heat until the meat is browned and the onion is soft. Drain any excess fat.
Use a wooden spoon to break up the meat for even cooking.
Stir in the diced tomatoes, spaghetti sauce, and Italian seasoning into the skillet. Simmer the mixture for 5 minutes to blend the flavors.
Simmering enhances the sauce's flavor.
Spread a thin layer of the meat sauce on the bottom of a baking dish.
This prevents the noodles from sticking to the dish.
Place a layer of lasagna noodles over the sauce, overlapping slightly.
Ensure the noodles cover the sauce completely.
Layer slices of Velveeta cheese over the noodles.
Distribute the cheese evenly for consistent flavor.
Repeat the layers of meat sauce, noodles, and cheese until all ingredients are used, ending with a layer of noodles.
Press down gently to compact the layers.
Top the final noodle layer with the remaining meat sauce, then sprinkle with mozzarella and parmesan cheeses.
Add extra cheese for a golden crust.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Covering prevents the top from over-browning.
Remove the foil and bake for an additional 5 minutes to brown the cheese.
Keep an eye on the oven to avoid burning.
Let the lasagna rest for 5 minutes before slicing and serving.
Resting allows the layers to set for cleaner slices.
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