Description
A warm and comforting homemade lasagna with layers of pasta, meat, cheese, and sauce, perfect for cold evenings and family gatherings.
Ingredients
- 12 lasagna noodles (no-boil or regular)
- 1 lb ground beef or lamb, browned and drained
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 6 oz tomato paste
- 1 cup water or broth
- 2 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella
- 1 cup grated Parmesan
- Fresh basil or parsley to finish
- Olive oil for sautéing
Instructions
- Prep the sauce: Heat 1 tbsp olive oil over medium heat, sauté onion until soft, add garlic and cook 1 minute. Add browned meat, crushed tomatoes, tomato paste, water, oregano, basil, salt, and pepper. Simmer 15–20 minutes until slightly thickened.
- Cook noodles: If using regular noodles, boil until al dente, drain, and lay flat on a sheet of parchment to prevent sticking. No-boil noodles can be used straight from the package.
- Mix the cheese filling: In a bowl, combine ricotta, egg, half the Parmesan, a pinch of salt, and a few turns of black pepper.
- Assemble: Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Layer noodles, 1/3 of the ricotta mixture, a generous ladle of sauce, and a sprinkle of mozzarella. Repeat two more times, finishing with sauce and the remaining mozzarella and Parmesan.
- Bake: Cover with foil and bake 25 minutes. Remove foil and bake another 15 minutes until cheese is bubbly and golden. Let rest 10–15 minutes before slicing so layers set beautifully.
- Serve: Garnish with fresh basil or parsley and slice into warm, comforting portions.
Notes
Use quality sauce ingredients for better flavor. Let the lasagna rest for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian