Description
Make a satisfying, classic lasagna from scratch featuring a rich ground beef sauce, creamy ricotta filling, and tender pasta layers baked until golden brown.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) container whole milk ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 12 lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
- Cook the lasagna noodles according to package directions until al dente. Drain well and lay them flat on parchment paper to prevent sticking.
- Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, salt, and pepper. Mix until smooth.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
- Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
- Spread half of the ricotta mixture evenly over the noodles.
- Spoon half of the remaining meat sauce over the ricotta layer.
- Sprinkle with one-third of the mozzarella cheese.
- Repeat the layers: noodles, remaining ricotta, remaining meat sauce, and another third of the mozzarella cheese.
- Top with the final layer of noodles, the remaining mozzarella, and a sprinkle of extra Parmesan cheese.
- Bake: Cover the dish tightly with aluminum foil. Bake for 25 minutes.
- Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Let the lasagna rest for 10 to 15 minutes before slicing and serving.
Notes
- For a richer sauce, substitute 1/2 pound of the ground beef with ground Italian sausage.
- If you prefer not to boil noodles, use oven-ready lasagna sheets, but add about 1/2 cup extra liquid to your meat sauce to ensure they cook properly.
- You can assemble the entire dish a day ahead, cover it, and refrigerate. Add about 15 minutes to the initial covered baking time if baking straight from the refrigerator.
- Prep Time: 30 min
- Cook Time: 1 hour 15 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 10
- Sodium: 750
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
- Cholesterol: 100