Description
This classic Italian lasagna recipe features layers of tender lasagna noodles, rich meat sauce, creamy ricotta, and melted mozzarella cheese baked to golden perfection. A comforting and hearty dish perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna Components
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups marinara sauce (store-bought or homemade)
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled lasagna.
- Cook Noodles: Boil the lasagna noodles according to the package instructions until al dente. Drain and set aside to prevent sticking.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; cook until softened for about 2-3 minutes.
- Cook Meat: Add ground beef or Italian sausage to the skillet and cook, breaking it up until browned. Drain excess fat to reduce greasiness.
- Simmer Sauce: Stir in 2 cups of marinara sauce into the meat mixture, season with salt, pepper, and Italian seasoning, and let it simmer for about 5 minutes to blend flavors.
- Prepare Ricotta Mixture: In a mixing bowl, combine ricotta cheese, egg, and half of the Parmesan cheese. Stir until smooth to create a creamy filling.
- Assemble Lasagna: Spread a thin layer of remaining marinara sauce on the bottom of a 9×13-inch baking dish. Layer 3 noodles on top. Spread half of the ricotta mixture, add the meat sauce layer, then sprinkle 1/3 of mozzarella cheese. Repeat with 3 noodles, remaining ricotta, more meat sauce, and another 1/3 mozzarella. Finish with the last 3 noodles, remaining sauce, and top with remaining mozzarella and Parmesan cheese.
- Bake Covered: Cover the dish with aluminum foil and bake for 25 minutes to allow flavors to meld and cheese to melt.
- Bake Uncovered: Remove foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly, developing a delicious crust.
- Rest and Garnish: Let the lasagna rest for 10-15 minutes before slicing to set. Garnish with fresh basil leaves if desired and serve warm.
Notes
- Use Italian sausage for a spicier, more robust flavor or ground beef for a milder taste.
- Add spinach or other veggies in the ricotta mixture for added nutrition and flavor.
- If short on time, use no-boil lasagna noodles but adjust layers and baking time accordingly.
- Letting the lasagna rest after baking helps it hold its shape when serving.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.
