Here’s a classic recipe for Lasagna—rich, cheesy, and full of savory layers:
Ingredients (serves 6–8)
For the Meat Sauce:
- 1 lb (450 g) ground beef (or half beef, half Italian sausage)
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
For the Cheese Mixture:
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (plus extra for topping)
- 1 tbsp chopped fresh parsley (optional)
For Assembly:
- 9–12 lasagna noodles, cooked according to package instructions
- Extra shredded mozzarella and Parmesan for topping
Instructions
1. Make the Meat Sauce:
- In a large skillet, cook ground beef and onion over medium heat until browned.
- Add garlic and cook 1 minute more.
- Stir in crushed tomatoes, tomato paste, sugar, basil, oregano, salt, and pepper.
- Simmer for 15–20 minutes, stirring occasionally.
2. Prepare the Cheese Mixture:
- In a bowl, combine ricotta, egg, Parmesan, parsley (if using), and 1 cup of mozzarella. Mix until smooth.
3. Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.
- Layer 3–4 noodles over the sauce.
- Spread 1/3 of the cheese mixture over noodles, then 1/3 of the meat sauce.
- Repeat layers two more times, ending with meat sauce on top.
- Sprinkle extra mozzarella and Parmesan cheese on top.
4. Bake:
- Cover with foil (to prevent sticking, tent foil so it doesn’t touch cheese).
- Bake for 25 minutes, then remove foil and bake an additional 20–25 minutes until cheese is golden and bubbly.
- Let rest 10 minutes before slicing.
💡 Tips:
- For extra flavor, add a pinch of red pepper flakes to the meat sauce.
- No-boil noodles can save time—just layer them straight into the dish.
- Leftovers taste even better the next day as the flavors meld.
If you want, I can also give a vegetarian lasagna version with spinach, mushrooms, and a creamy béchamel sauce. Do you want that recipe too?
