Description
This Classic Homemade Lasagna recipe features layers of tender lasagna noodles, rich meat sauce, creamy ricotta mixture, and melted mozzarella and Parmesan cheeses. Perfectly baked to a golden, bubbly finish, it’s a comforting Italian favorite ideal for family dinners or special occasions.
Ingredients
Scale
Lasagna Noodles
- 9 lasagna noodles (or enough for 3 layers)
Meat Sauce
- 500 g ground beef (or half beef, half sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups marinara or tomato sauce
- 2 tbsp tomato paste
- 1 tsp Italian seasoning (or oregano + basil)
- Salt & pepper, to taste
- Olive oil
Cheese Mixture
- 2 cups ricotta cheese (or cottage cheese)
- 1 egg
- ½ cup grated Parmesan cheese (divided)
- Salt & pepper, to taste
Topping
- 2 cups shredded mozzarella cheese
- Remaining ½ cup grated Parmesan cheese
Instructions
- Cook noodles: Boil the lasagna noodles in salted water until just tender, usually about 8-10 minutes. Drain them well and drizzle with olive oil to prevent sticking. Set aside to cool slightly.
- Make the meat sauce: Heat olive oil in a large pan over medium heat. Sauté the finely chopped onion and minced garlic until translucent and fragrant. Add the ground beef and cook until browned and no longer pink. Stir in the marinara sauce, tomato paste, Italian seasoning, and season with salt and pepper to taste. Simmer the sauce gently for 10–15 minutes to let the flavors meld.
- Prepare ricotta mixture: In a medium bowl, combine the ricotta cheese, egg, half of the grated Parmesan, and a pinch of salt and pepper. Mix until smooth and set aside.
- Assemble the lasagna: Preheat your oven to 190°C (375°F). In a baking dish, spread a thin layer of the meat sauce to prevent sticking. Layer the lasagna noodles on top, followed by the ricotta mixture. Spoon a portion of the meat sauce over the ricotta, then sprinkle with a layer of shredded mozzarella. Repeat these layers two more times (noodles, ricotta, sauce, mozzarella) to create three total layers. Finish by topping with the remaining meat sauce, mozzarella cheese, and the remaining Parmesan cheese.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 15–20 minutes until the cheese is golden brown and bubbly. Once done, remove from the oven and let the lasagna rest for 10 minutes before slicing to allow it to set for easier serving.
Notes
- Using a combination of ground beef and sausage adds extra flavor to the meat sauce but can be substituted with just ground beef if preferred.
- If you want to save time, no-boil lasagna noodles can be used, but adjust cooking time accordingly.
- Allowing the lasagna to rest before cutting helps the layers hold together better for clean slices.
- For a vegetarian version, omit the meat and substitute with sautéed mushrooms and vegetables.
- Leftover lasagna can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: classic lasagna, homemade lasagna, Italian recipe, baked pasta, meat sauce lasagna, cheesy lasagna
