Description
This classic lasagna recipe is the ultimate comfort food! With layers of rich, savory meat sauce, creamy ricotta cheese, and gooey melted mozzarella, this lasagna is a crowd-pleaser. Perfect for family dinners, holidays, or special occasions, it’s sure to become a go-to recipe for anyone who loves hearty Italian dishes.
Ingredients
Scale
For the Meat Sauce:
- 1 lb ground beef (or a combination of beef and pork)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 (14 oz) can tomato sauce
- 1/4 cup red wine (optional, but adds great flavor)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional for heat)
For the Ricotta Mixture:
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Lasagna Assembly:
- 9–12 lasagna noodles (depending on the size of your pan)
- 4 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Meat Sauce:
- In a large skillet, heat a little oil over medium heat. Add the ground beef (and pork if using) and cook, breaking it up with a spoon until browned. Drain excess fat.
- Add the chopped onion and garlic to the skillet, cooking for 2–3 minutes until softened.
- Stir in the crushed tomatoes, tomato paste, tomato sauce, red wine (if using), basil, oregano, salt, pepper, and red pepper flakes. Bring to a simmer and cook for 20–30 minutes, stirring occasionally. Adjust seasoning to taste.
- Prepare the Ricotta Mixture:
- In a mixing bowl, combine ricotta cheese, egg, parsley, salt, and pepper. Stir well to combine.
- Cook the Lasagna Noodles:
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside, spreading them out on a large plate to prevent sticking.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.
- Place a layer of lasagna noodles on top of the sauce, overlapping slightly.
- Spread half of the ricotta mixture over the noodles, followed by a layer of meat sauce, and a generous amount of shredded mozzarella.
- Repeat the layers, ending with a layer of noodles, the remaining meat sauce, and the mozzarella cheese. Top with grated Parmesan.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 25 minutes, until the cheese is bubbly and golden.
- Let the lasagna sit for 10 minutes before slicing and serving.
Notes
- To make this recipe ahead, you can assemble the lasagna and refrigerate it for up to 24 hours before baking. It can also be frozen for up to 3 months.
- You can substitute the ground beef with ground turkey or chicken for a lighter option.
- For extra creaminess, add an additional layer of béchamel sauce or use a mix of mozzarella and provolone cheese.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian