@culinaryicon: Making a beef and four-cheese lasagna is a classic comfort food project that's well worth the effort. The key is to create a rich, savory meat sauce and a creamy, flavorful cheese filling that melts together beautifully. Here is a comprehensive recipe for a delicious beef and four-cheese lasagna. Beef and Four-Cheese Lasagna This recipe includes a classic meat sauce and a creamy, multi-cheese filling. The four cheeses used are typically a combination of a creamy cheese, a melting cheese, and two hard, flavorful cheeses. Yields: 8-10 servings Prep time: 30 minutes Cook time: 1 hour 15 minutes Rest time: 15 minutes Ingredients: For the Meat Sauce: 2 tablespoons olive oil 1 medium yellow onion, finely chopped 2-3 cloves garlic, minced 1 1/2 pounds lean ground beef 1 (28-ounce) can crushed tomatoes 1 (15-ounce) can tomato sauce 1/2 cup beef broth or red wine (optional, for depth of flavor) 1 tablespoon Italian seasoning 1 teaspoon dried oregano 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste A pinch of sugar (to cut acidity) For the Four-Cheese Filling: 15 ounces ricotta cheese (whole milk preferred) 1 large egg, lightly beaten 1 cup shredded mozzarella cheese, plus an additional 2 cups for layering 1/2 cup grated Parmesan cheese, plus an additional 1/2 cup for topping 1/2 cup shredded provolone cheese or Pecorino Romano cheese 1/4 cup chopped fresh parsley For the Lasagna: 1 (16-ounce) box lasagna noodles, either regular or no-boil 1 cup shredded mozzarella cheese (for topping) 1/4 cup grated Parmesan cheese (for topping) Instructions: Make the Meat Sauce: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the ground beef and cook, breaking it up with a spoon, until it's browned and cooked through. Drain any excess fat. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the crushed tomatoes, tomato sauce, and beef broth or red wine (if using). Add the Italian seasoning, oregano, salt, pepper, and sugar. Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes (or longer, up to 1 hour, for a deeper flavor). Prepare the Cheese Filling: While the sauce is simmering, prepare the cheese filling. In a medium bowl, combine the ricotta cheese, beaten egg, 1 cup of mozzarella, 1/2 cup of Parmesan, provolone (or Pecorino Romano), and fresh parsley. Mix until all ingredients are well-combined. Season with a pinch of salt and pepper. Cook the Lasagna Noodles: If using regular lasagna noodles, cook them according to package directions in a large pot of salted boiling water until al dente. Drain well and lay them on a parchment-lined baking sheet to prevent them from sticking together. If using no-boil noodles, you can skip this step. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce (about 1 cup) on the bottom of a 9x13-inch baking dish. Arrange a single layer of lasagna noodles over the sauce. Top the noodles with about a third of the cheese mixture, spreading it evenly. Add about 1 1/2 cups of the meat sauce over the cheese layer. Sprinkle a generous layer of shredded mozzarella and a little Parmesan cheese over the sauce. Repeat the layers two more times: noodles, cheese mixture, meat sauce, and mozzarella/Parmesan. For the final layer, top with noodles, the remaining meat sauce, and the last 1 cup of mozzarella and 1/4 cup of Parmesan. Bake the Lasagna: Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown. Rest and Serve: Let the lasagna rest for at least 15 minutes before cutting and serving. This allows the layers to set and prevents the lasagna from falling apart when you serve it. Garnish with fresh parsley or basil if desired. #culinaryicon #Recipe #creatorsearchinsights #easymeals

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