Description
This classic lasagna recipe features layers of savory meat sauce, creamy ricotta cheese mixture, and melted mozzarella, baked to bubbly golden perfection. Perfect for a family dinner, this hearty Italian favorite combines rich flavors with comforting textures in an easy-to-follow preparation.
Ingredients
Scale
Meat Sauce
- 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
Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
Assembly and Topping
- 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 ground beef, finely chopped onion, and minced garlic. Cook, stirring occasionally, until the beef is browned and the onion is tender. Drain any excess fat. Stir in crushed tomatoes, tomato paste, tomato sauce, sugar, dried basil, dried oregano, salt, and pepper. Reduce heat to low and let the sauce simmer gently for 20 to 30 minutes to develop deep flavors.
- Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, large egg, grated Parmesan cheese, and chopped fresh parsley. Mix well until all ingredients are fully incorporated into a creamy mixture.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled lasagna.
- Assemble the Lasagna: Spread a thin layer of the meat sauce evenly on the bottom of a 9×13-inch baking dish. Arrange 3 cooked lasagna noodles over the sauce. Spoon and spread one-third of the ricotta mixture over the noodles, followed by one-third of the shredded mozzarella cheese. Top with one-third of the meat sauce. Repeat these layers two more times, finishing with the remaining meat sauce. Sprinkle the top with the remaining mozzarella cheese and the 1/2 cup grated Parmesan cheese.
- Bake: Cover the assembled lasagna with aluminum foil, spraying the foil with cooking spray first to prevent sticking. Bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 25 minutes or until the cheese is melted, bubbly, and golden brown.
- Cool and Serve: Remove the lasagna from the oven and allow it to rest for 10 to 15 minutes. This resting time helps the lasagna to set, making it easier to slice. Serve warm and enjoy your delicious, homemade classic lasagna.
Notes
- Make sure to cook the lasagna noodles al dente according to package instructions to prevent them from becoming too soft during baking.
- If preferred, you can substitute ground pork for all or part of the ground beef for a richer flavor.
- Fresh parsley adds bright flavor, but dried parsley works as a good substitute if needed.
- Covering the lasagna with foil during the first part of baking prevents the cheese from browning too quickly.
- Letting the lasagna rest after baking improves texture and makes slicing cleaner.
