Here’s a classic lasagna recipe — hearty layers of meat sauce, creamy cheese filling, and gooey melted mozzarella. It’s comforting, flavorful, and perfect for family dinners or meal prep. 🍝🧀
🇮🇹 Classic Lasagna Recipe
Ingredients
For the Meat Sauce
- 1 lb (450g) ground beef (or a mix of beef and Italian sausage)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 jar (24 oz / 680g) marinara or tomato pasta sauce
- 2 tbsp tomato paste (optional, for richer flavor)
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the Cheese Filling
- 15 oz (425g) ricotta cheese (or cottage cheese)
- 1 egg
- ½ cup grated Parmesan cheese
- 1 tbsp chopped parsley or basil (optional)
- Salt and pepper, to taste
Other Layers
- 9 lasagna noodles (regular or oven-ready)
- 3 cups shredded mozzarella cheese
- ¼ cup extra Parmesan for topping
Instructions
- Cook the noodles:
- Boil the lasagna noodles according to package instructions (skip if using oven-ready noodles).
- Drain and lay flat on parchment or a lightly oiled surface so they don’t stick.
- Make the sauce:
- In a large skillet, cook ground beef and onion over medium heat until browned.
- Drain excess fat.
- Add garlic, tomato sauce, tomato paste, and seasonings.
- Simmer for 10–15 minutes.
- Prepare the cheese filling:
- In a bowl, mix ricotta, egg, Parmesan, parsley, salt, and pepper until smooth.
- Assemble the lasagna:
- Preheat oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.
- Layer in this order:
- 3 noodles
- ⅓ of the ricotta mixture
- ⅓ of the meat sauce
- 1 cup mozzarella
- Repeat two more times, ending with meat sauce and mozzarella on top.
- Sprinkle extra Parmesan over the final layer.
- Bake:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 15–20 minutes, until the cheese is bubbly and golden.
- Rest:
- Let it cool for 10–15 minutes before slicing — this helps the layers set.
🍽️ Tips & Variations
- Add spinach or zucchini to the ricotta mixture for extra veggies.
- Use half beef, half sausage for deeper flavor.
- Make it ahead of time: assemble, cover, and refrigerate for up to 24 hours before baking.
Would you like me to give you a vegetarian lasagna version (with spinach, mushrooms, and creamy béchamel sauce)?
