Description
Classic lasagna with a rich meat sauce layered between tender noodles, creamy ricotta, and melted mozzarella cheese, baked to golden perfection. A comforting Italian favorite perfect for family dinners.
Ingredients
Scale
Lasagna
- 9 lasagna noodles (oven-ready or traditional)
Meat Sauce
- 1 lb lean ground beef
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 28 oz canned whole peeled tomatoes
- 15 oz tomato sauce (no added sugar)
- 2 tsp dried oregano
- 2 tsp dried basil
- Salt and pepper to taste
Cheese Mixture
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded whole milk mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the lasagna once assembled.
- Cook the Meat Sauce: In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic until fully cooked, making sure to break up the meat evenly. Then, drain any excess fat to keep the sauce from being greasy. Stir in the canned whole peeled tomatoes, tomato sauce, dried oregano, and dried basil. Let the sauce simmer gently for 20 minutes to meld the flavors.
- Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese with one egg, a pinch of salt and pepper, and some freshly grated Parmesan cheese. Mix well until smooth and creamy, which will add richness and help bind the layers.
- Layer the Lasagna: Spread a thin layer of meat sauce at the bottom of a baking dish. Lay down a layer of lasagna noodles over the sauce, followed by spoonfuls of the ricotta mixture, then sprinkle with shredded mozzarella cheese. Repeat these layers—meat sauce, noodles, ricotta, mozzarella—until all ingredients are used, ending with a final layer of mozzarella cheese on top.
- Bake Covered: Cover the baking dish with aluminum foil to prevent the cheese from drying out. Bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil carefully and continue baking for another 15 minutes until the lasagna is bubbly and the cheese on top has a beautiful golden color.
- Rest and Serve: Allow the lasagna to cool slightly for about 10 minutes before slicing. This resting time helps the layers set for neat serving.
Notes
- Use oven-ready noodles for a shortcut or traditional noodles boiled until al dente for a classic texture.
- Drain excess fat from cooked beef to avoid a greasy sauce.
- Add an egg to the ricotta mixture to help it set during baking.
- Letting the lasagna rest before serving helps maintain its shape.
- Leftovers keep well and can be reheated in the oven or microwave.
