Here’s a classic lasagna recipe 🍝—layered, cheesy, and comforting.
Ingredients (6–8 servings)
Meat Sauce
- 1 lb (450 g) ground beef or a mix of beef and pork
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt & pepper, to taste
Cheese Mixture
- 15 oz ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
- Optional: 1–2 tbsp chopped parsley
Other
- 9–12 lasagna noodles (regular or no-boil)
- 1–2 cups shredded mozzarella for topping
Instructions
- Preheat oven
- 375°F (190°C).
- Cook the noodles (if not using no-boil)
- Boil according to package instructions, then drain and set aside.
- Make meat sauce
- In a skillet, brown the meat with onion and garlic.
- Drain excess fat.
- Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer 10–15 minutes.
- Prepare cheese mixture
- In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, and parsley.
- Assemble lasagna
- Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.
- Layer noodles over sauce.
- Spread cheese mixture over noodles.
- Add more meat sauce.
- Repeat layers, ending with meat sauce.
- Top with remaining mozzarella.
- Bake
- Cover with foil and bake 25 minutes.
- Remove foil and bake another 15–20 minutes until cheese is golden and bubbly.
- Rest & serve
- Let rest 10 minutes before cutting for clean slices.
Tips
- Extra flavor: Add a splash of red wine to the meat sauce.
- Vegetarian: Replace meat with sautéed mushrooms, zucchini, or spinach.
- Cheesy top: Sprinkle Parmesan on top before baking.
- Make-ahead: Assemble and refrigerate; bake within 24 hours.
If you want, I can also give you a quick 30-minute no-boil lasagna recipe that’s faster but just as cheesy and delicious.
