Description
A comforting, hearty classic with layers of savory beef sauce, creamy ricotta cheese, mozzarella, and tender lasagna noodles. This classic homemade lasagna is the ultimate crowd-pleaser, perfect for family dinners, holidays, or any occasion that calls for a rich, satisfying meal.
Ingredients
- Lasagna noodles (regular or no-boil) – 12 noodles (enough for 3 layers)
- Ground beef – 1 lb (450g) (or a combination of ground beef and sausage)
- Onion (diced) – 1 medium onion
- Garlic (minced) – 3 cloves
- Tomato sauce – 2 cups (480ml)
- Crushed tomatoes – 1 can (14.5 oz or 410g)
- Tomato paste – 2 tablespoons
- Italian seasoning – 2 teaspoons
- Fresh basil (optional) – 1/4 cup, chopped
- Ricotta cheese – 15 oz (425g)
- Mozzarella cheese (shredded) – 2 cups (200g)
- Parmesan cheese (shredded) – 1/2 cup (50g)
- Egg – 1 large egg
- Olive oil – 1 tablespoon
- Salt – to taste (about 1 teaspoon for the sauce)
- Pepper – to taste (about 1/2 teaspoon)
Instructions
-
Cook the Lasagna Noodles:
Boil the regular lasagna noodles according to package instructions, salt the water generously. Drain and rinse with cool water. Set aside. -
Make the Meat Sauce:
In a skillet, heat olive oil over medium heat. Add ground beef (and sausage, if using) and cook until browned. Remove excess fat. Add onion and garlic and cook for 3-4 minutes. Stir in tomato paste, tomato sauce, crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 20 minutes. Add fresh basil if desired. -
Prepare the Cheese Filling:
In a mixing bowl, combine ricotta cheese, half of mozzarella, half of parmesan, and one egg. Stir until smooth and season with salt and pepper. -
Assemble the Lasagna:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Layer with a thin layer of meat sauce, then place lasagna noodles. Spread ricotta mixture, top with meat sauce. Repeat layers until ingredients are used up. Top with remaining mozzarella and parmesan. -
Bake the Lasagna:
Cover with foil and bake for 25 minutes. Remove foil and bake for another 25 minutes or until golden and bubbly. Let rest for 10-15 minutes before serving.
Notes
- Let the lasagna rest before cutting for cleaner slices.
- For a vegetarian version, substitute meat with sautéed vegetables like spinach, mushrooms, or lentils.
- Make ahead by assembling the lasagna a day in advance and refrigerating it.
Nutrition
- Serving Size: 1 slice
- Calories: 350-450
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg