Description
This homemade classic lasagna is layered with tender pasta, rich meat sauce, creamy ricotta filling, and melted mozzarella cheese for the ultimate comforting family dinner.
Ingredients
- 9 lasagna noodles
- 1 pound lean ground beef
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 cups marinara sauce
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente according to package instructions. Drain and lay flat on a lightly oiled surface.
- Heat olive oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
- Pour in the marinara sauce and diced tomatoes. Add Italian seasoning, oregano, salt, and black pepper. Simmer for 10 to 15 minutes.
- In a separate bowl, mix ricotta cheese, egg, parsley, and half of the Parmesan cheese until smooth.
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of meat sauce in a 9×13-inch baking dish.
- Layer 3 lasagna noodles over the sauce. Spread one-third of the ricotta mixture, add meat sauce, and sprinkle mozzarella cheese on top.
- Repeat the layering process two more times.
- Top with the remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake another 20 minutes until bubbly and golden.
- Let the lasagna rest for 10 to 15 minutes before slicing and serving.
Notes
- Ground turkey or chicken can replace beef for a lighter option.
- Add vegetables like spinach, mushrooms, or zucchini for extra nutrition.
- Cottage cheese may be used instead of ricotta.
- Allow the lasagna to rest before slicing to help the layers hold together.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze portions for up to 3 months for easy future meals.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 7g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 105mg
