Lasagna Recipe
A rich and hearty lasagna recipe featuring layers of tender pasta, savory meat sauce, creamy ricotta, and gooey mozzarella. Perfect for family dinners or special occasions, this recipe is easy to make and sure to impress!
Ingredients
For the Meat Sauce:
- 1 lb 450g ground beef or Italian sausage
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 can 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes optional
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: ¼ cup red wine or balsamic vinegar
For the Cheese Mixture:
- 2 cups ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 tbsp fresh parsley chopped
- Salt and pepper to taste
For Assembling:
- 12 –15 lasagna noodles boiled or no-boil
- 3 cups shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
Prepare the Meat Sauce:
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned.
- Add onion and garlic; sauté until fragrant.
- Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, and optional red wine.
- Simmer for 20–25 minutes, stirring occasionally. Season with salt and pepper.
Mix the Cheese Filling:
- In a medium bowl, combine ricotta cheese, egg, Parmesan, and parsley. Mix until smooth. Season with salt and pepper.
Cook the Noodles (if not using no-boil):
- Boil lasagna noodles in salted water until al dente. Drain and rinse under cool water.
Assemble the Lasagna:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.
- Layer noodles, meat sauce, ricotta mixture, and mozzarella. Repeat until all ingredients are used, ending with a layer of sauce and cheese.
Bake:
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 20–25 minutes, or until the top is golden and bubbly.
- Let the lasagna rest for 15 minutes before slicing.
Notes
- For a vegetarian option, replace the meat sauce with a vegetable-based marinara and add sautéed zucchini, spinach, or mushrooms.
- Lasagna can be made ahead and refrigerated overnight.
- To freeze, assemble the lasagna, wrap tightly, and freeze for up to 3 months.