Description
This Classic Lasagna with Meat Sauce recipe features layers of tender lasagna noodles, rich meat sauce made from ground beef and tomatoes, creamy ricotta cheese mixture, and melted mozzarella and Parmesan cheese. Baked to bubbly perfection, it’s a comforting Italian-American favorite that serves 8 people and is perfect for family dinners or gatherings.
Ingredients
Scale
Meat Sauce
- 1 lb lean ground beef
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 28 oz canned whole peeled tomatoes
- 15 oz tomato sauce (no added sugar)
- 2 tsp dried oregano
- 2 tsp dried basil
- Salt and pepper to taste
Lasagna
- 9 lasagna noodles (oven-ready or traditional)
- 15 oz ricotta cheese
- 2 cups shredded whole milk mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1 large egg
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook Meat Sauce: In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic until the meat is fully cooked. Drain any excess fat from the pan to keep the sauce lean.
- Simmer Sauce: Add the canned whole peeled tomatoes, tomato sauce, dried oregano, and dried basil to the skillet. Stir well and simmer the sauce on low heat for 20 minutes to develop the flavors.
- Prepare Ricotta Mixture: In a separate bowl, combine the ricotta cheese with one large egg, a pinch of salt and pepper, and some of the freshly grated Parmesan cheese. Mix thoroughly until well blended.
- Assemble Lasagna: In a baking dish, spread a layer of the meat sauce on the bottom. Then layer lasagna noodles over the sauce. Spread some of the ricotta mixture on top of the noodles, followed by a sprinkling of mozzarella cheese. Repeat these layers—meat sauce, noodles, ricotta mixture, mozzarella—until all ingredients are used, finishing with a layer of mozzarella cheese on top.
- Bake Covered: Cover the assembled lasagna with aluminum foil to prevent drying out. Place it in the oven and bake for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the lasagna is bubbly and the cheese on top is golden and lightly browned.
- Cool and Serve: Allow the lasagna to cool slightly for about 10 minutes before slicing. This helps the layers set and makes serving easier.
Notes
- Using oven-ready noodles saves time as you don’t need to boil them beforehand.
- Drain excess fat from the meat to reduce overall fat content in the dish.
- Letting the lasagna cool for a few minutes before serving ensures cleaner slices.
- You can substitute part of the ground beef with Italian sausage for extra flavor.
- Leftover lasagna can be stored covered in the refrigerator for up to 3 days.
