Description
This classic lasagna recipe combines rich meat sauce, creamy ricotta mixture, and layers of mozzarella and Parmesan cheese to create a comforting, hearty meal perfect for after a long day of work. With tender noodles and a flavorful tomato-based sauce simmered with ground beef and herbs, this baked lasagna is a guaranteed crowd-pleaser.
Ingredients
Scale
Meat Sauce Ingredients
- 1 pound ground beef (or a mix of beef and pork)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 can (14 ounces) tomato sauce
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Ricotta Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
Other Ingredients
- 12 lasagna noodles (cooked according to package instructions)
- 4 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese for topping
Instructions
- Prepare the Meat Sauce: Heat a large skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook until the meat is browned and the onions are tender, then drain any excess fat. Stir in the crushed tomatoes, tomato paste, tomato sauce, sugar, dried basil, dried oregano, salt, and pepper. Reduce the heat to low and let the sauce simmer gently for 20 to 30 minutes to develop rich flavors.
- Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, and chopped fresh parsley. Mix thoroughly until smooth and well blended.
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking the lasagna.
- Assemble the Lasagna: Spread a thin layer of the prepared meat sauce on the bottom of a 9×13-inch baking dish. Place 3 cooked lasagna noodles over the sauce in a single layer. Spread one-third of the ricotta mixture over the noodles, then sprinkle one-third of the shredded mozzarella cheese on top. Add one-third of the remaining meat sauce over the mozzarella. Repeat these layers two more times, finishing with a final layer of meat sauce topped with the remaining mozzarella and Parmesan cheese.
- Bake: Cover the assembled lasagna with aluminum foil that has been sprayed lightly with cooking spray to prevent sticking. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes or until the cheese is bubbly and golden brown.
- Cool and Serve: Remove the lasagna from the oven and let it rest for 10 to 15 minutes before slicing. This resting time allows the layers to set, making it easier to cut and serve warm.
Notes
- For best results, cook the lasagna noodles al dente according to package directions to prevent them from becoming too soft during baking.
- You can substitute ground beef with a combination of beef and pork for a richer flavor.
- Fresh herbs can be used instead of dried for a more vibrant taste.
- If desired, add a pinch of red pepper flakes to the meat sauce for a subtle spicy kick.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
