Go Back Email Link
–+ servings

Lasagna

Deliciously layered world's best lasagna with cheese and rich tomato sauce.
A guaranteed crowd-pleaser with layers of rich meat sauce, creamy ricotta, and molten mozzarella baked to perfection.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Serving Size 8 servings

Ingredients

For the Meat Sauce

  • 1 lb ground beef (or half beef, half Italian sausage) Use Italian sausage for extra flavor.
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 6 oz tomato paste
  • 1/2 cup red wine or beef broth (optional) Adds depth to the sauce.
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • to taste salt and freshly ground black pepper

For the Lasagna Assembly

  • 12 noodles lasagna noodles (regular or no-boil) If using regular noodles, boil before adding.
  • 15 oz ricotta cheese
  • 1 large egg To bind the ricotta.
  • 1 cup grated Parmesan cheese
  • 3-4 cups shredded mozzarella cheese Whole-milk is best for melt.
  • Olive oil for sautéing olive oil

Instructions

Preparation

  • Preheat oven to 375°F (190°C).
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional 30 seconds.
  • Increase heat to medium-high. Add ground beef (and sausage if using). Break up with a spoon. Brown until no longer pink; drain excess fat if needed.
  • Stir in tomato paste and cook for 2 minutes. Pour in crushed tomatoes and wine (if using). Add oregano, basil, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat and simmer uncovered for 15-25 minutes until slightly thickened.

Mixing the Ricotta Filling

  • Meanwhile, mix ricotta, egg, and Parmesan in a bowl. Season with 1/2 tsp salt and a pinch of pepper.

Assembling the Lasagna

  • Spoon a thin layer of sauce on the bottom of a 9x13 pan. Lay three noodles across. Spread 1/3 of the ricotta mix, sprinkle 1/2 cup mozzarella, and ladle 1-1.5 cups sauce. Repeat two more times. Finish with remaining noodles, sauce, and the last mozzarella.

Baking

  • Cover tightly with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is browned and sauce bubbles.
  • Let rest for 15-20 minutes before slicing. Resting helps the lasagna set and produce clean slices.

Notes

For a lighter version, swap ground turkey and use part-skim cheeses. No-boil noodles save time but ensure you have enough sauce so they hydrate. Serve with a crisp green salad or garlic knots.