Lasagna Recipe
A traditional beef lasagna recipe featuring layers of tender pasta, rich meat sauce, and creamy ricotta, baked until golden and bubbling.
Equipment
- Large pot
- 9x13 baking dish
- Mixing bowls
- Aluminum foil
Ingredients
Meat Sauce
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1½ lbs ground beef
- 2 cans 28 oz each crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Ricotta Filling
- 15 oz ricotta cheese
- 1 large egg
- ¼ cup grated parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Assembly
- 12 lasagna noodles regular or oven-ready
- 3 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
Make the Meat Sauce
- Heat the olive oil in a large pot over medium heat, then add the diced onion, cooking for 5-6 minutes until softened. Add the garlic and cook for another 30 seconds, then add the ground beef, breaking it apart as it browns, for about 6-7 minutes.
- Stir in the crushed tomatoes, tomato paste, basil, and oregano, mixing well. Reduce the heat to low and simmer uncovered for 30-35 minutes, stirring occasionally, until the sauce has thickened. Season with salt and pepper to taste.
Prepare the Noodles and Ricotta Filling
- If using regular lasagna noodles, cook them according to package instructions until al dente, then drain and lay them flat to prevent sticking. If using oven-ready noodles, no pre-cooking is needed.
- In a bowl, combine the ricotta cheese, egg, parmesan, parsley, salt, and pepper, mixing until smooth and well combined.
Layer the Lasagna
- Spread a thin layer of meat sauce on the bottom of a 9x13 baking dish. Lay down a layer of noodles, then spread a third of the ricotta mixture over the noodles, followed by a third of the remaining meat sauce and a third of the mozzarella.
- Repeat the layering process two more times, ending with a final layer of noodles topped with the remaining meat sauce, mozzarella, and a sprinkle of parmesan.
Bake
- Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 45 minutes.
- Remove the foil and continue baking for another 15-20 minutes, until the cheese is melted, golden, and bubbling at the edges.
Rest and Serve
- Let the lasagna rest for at least 15-20 minutes before slicing, which is essential for clean, well-defined layers when serving.
Notes
- Simmering the meat sauce for the full recommended time genuinely deepens the flavor, so don't rush through that step even if you're tempted to move on to assembly sooner.
- Starting and ending with sauce, rather than noodles, when layering lasagna helps prevent the top and bottom from drying out during the long bake, as covered in how to layer lasagna properly.
- Covering the dish with foil for most of the bake time keeps the top from burning before the center is fully heated through, so don't skip that step even though it means an extra few minutes before you see that golden cheese.
- Letting the lasagna rest for the full 15-20 minutes after baking is essential for clean slices, since cutting into it too early will cause the layers to slide apart.
- This dish reheats well and many people find the flavor even improves the next day, making it a great leftovers option.