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–+ servings

Traditional Lasagna

A comforting and classic lasagna filled with layers of rich meat sauce, creamy ricotta, and melty cheeses, perfect for any occasion.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Serving Size 8 servings

Ingredients

For the Lasagna

  • 12 pieces lasagna noodles (regular or oven-ready/no-boil) If using no-boil noodles, skip cooking them.
  • 1 tablespoon olive oil For sautéing.
  • 1 pound ground beef (80/20) For flavor.
  • 1 medium onion, chopped Adds sweetness and depth.
  • 2 cloves garlic, minced For flavor.
  • 24 ounces marinara sauce Use a good-quality jar or homemade.
  • 15 ounces ricotta cheese Can substitute part-skim to reduce fat.
  • 1 large egg Binds the ricotta.
  • 2 cups shredded mozzarella cheese For topping.
  • 1 cup grated Parmesan cheese For added flavor.
  • Salt and pepper to taste To enhance flavors.
  • Fresh basil leaves for garnish (optional) Adds freshness.

Instructions

Preparation

  • Preheat oven to 375°F (190°C).
  • Cook lasagna noodles according to package directions until al dente. Drain, rinse briefly with cold water, and lay flat on a tray to prevent sticking.
  • Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until translucent. Add garlic and cook for 30 seconds more until fragrant.
  • Add ground beef to the skillet. Break it up and cook until browned and no pink remains (internal temperature about 160°F). Drain excess fat.
  • Stir marinara sauce into the beef. Simmer for 4-6 minutes to marry flavors; season with salt and pepper.
  • In a medium bowl, combine ricotta cheese, egg, and a pinch of salt and pepper. Mix until smooth.

Assembly and Baking

  • Spread a thin layer of meat sauce in a 9×13-inch baking dish. Place 3-4 noodles in a single layer.
  • Spread one-third of the ricotta mixture over the noodles, then sprinkle with about 2/3 cup mozzarella. Repeat two more times (sauce → noodles → ricotta → mozzarella).
  • Finish with remaining meat sauce; top evenly with remaining mozzarella and all the Parmesan.
  • Cover the baking dish tightly with foil (spray foil with cooking spray or tent slightly so cheese doesn’t stick). Bake covered for 25 minutes.
  • Remove foil and bake for 12-15 minutes more, until the cheese is bubbly and golden.
  • Let lasagna rest for 10-15 minutes before slicing — this helps layers set so portions hold together. Garnish with fresh basil if desired and serve.

Notes

Consider serving with a crisp green salad or garlic bread. Can be made ahead and refrigerated up to 24 hours before baking. Reheating tips: Cover tightly when refrigerating and consume within 3-4 days.