Description
This recipe delivers the ultimate comfort food: a classic, layered lasagna featuring a rich, savory meat sauce, creamy ricotta cheese filling, and plenty of melted mozzarella. It is perfect for family dinners or make-ahead meals.
Ingredients
Scale
- 1 pound lasagna noodles
- 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 (6 ounce) can tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15 ounce) container whole milk ricotta cheese
- 1 large egg, lightly beaten
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Cook the lasagna noodles according to package directions until al dente. Drain them and lay them flat on parchment paper to prevent sticking.
- Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. This develops the rich flavor.
- Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well until everything is fully combined.
- Preheat your oven to 375 degrees Fahrenheit. 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. This prevents the noodles from sticking.
- Arrange a single layer of cooked lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture evenly over the noodles.
- Sprinkle one-third of the mozzarella cheese over the ricotta layer.
- Spoon half of the remaining meat sauce over the mozzarella.
- Repeat the layers: Add another layer of noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
- Top with the final layer of noodles and sprinkle the remaining mozzarella cheese and a light dusting of extra Parmesan cheese over the top.
- Bake: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
- Remove the foil and continue baking for another 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Rest: Let the lasagna rest on the counter for 15 minutes before slicing and serving. This helps the layers set for cleaner cuts. Garnish with fresh parsley.
Notes
- For a make-ahead meal, assemble the entire lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. Add about 10-15 minutes to the covered baking time if baking straight from the refrigerator.
- If you prefer a slightly less sweet sauce, use crushed tomatoes that do not contain added sugar.
- To achieve the ‘World’s Best Lasagna’ look, ensure your final layer of mozzarella is evenly distributed for that perfect golden crust.
- Prep Time: 30 min
- Cook Time: 55 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: 90