Lasagna is a rich, layered pasta dish filled with meat, tomato sauce, creamy cheese, and tender noodles. It’s perfect for family dinners or special occasions. This recipe serves 6–8 people.
Ingredients
For the meat sauce:
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1 pound ground beef (or half beef, half Italian sausage)
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1 small onion, chopped
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2 cloves garlic, minced
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1 can (28 oz) crushed tomatoes
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2 tablespoons tomato paste
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1 teaspoon dried basil
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1 teaspoon dried oregano
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Salt and pepper to taste
For the cheese filling:
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15 oz ricotta cheese
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1 egg
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½ cup grated Parmesan cheese
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2 cups shredded mozzarella cheese
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2 tablespoons chopped fresh parsley (optional)
Other ingredients:
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12 lasagna noodles, cooked and drained
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Extra mozzarella and Parmesan for topping
Making the Meat Sauce
In a large skillet, cook the ground beef and onion over medium heat until browned. Drain excess fat.
Add garlic and cook for 1 minute.
Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper.
Simmer the sauce on low heat for 20–30 minutes, stirring occasionally.
Making the Cheese Filling
In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper. Mix well.
Assembling 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 noodles on top, then spread some ricotta mixture, add meat sauce, and sprinkle with mozzarella.
Repeat layers (noodles, ricotta, meat sauce, mozzarella) until all ingredients are used, ending with noodles topped with sauce and a generous layer of mozzarella and Parmesan.
Baking
Cover the dish with foil (tent the foil slightly to prevent sticking).
Bake for 25 minutes. Remove foil and bake for another 20–25 minutes until bubbly and golden.
Let rest for 10–15 minutes before slicing.
Serving
Slice and serve warm with a side salad or garlic bread.
Lasagna is hearty, cheesy, and full of flavor. It’s also great for making ahead and reheats well for leftovers.
