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Classic Lasagna with Meat Sauce and Ricotta

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This classic lasagna with rich meat sauce, creamy ricotta, and melted mozzarella is the perfect meal after a long day! It’s a comforting, hearty dish that your family will love. Perfect for meal prep and leftovers.

Ingredients

Scale

For the Meat Sauce:

  • 1 pound ground beef (or a mix of beef and pork)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 can (14 ounces) tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Ricotta Mixture:

  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)

Other Ingredients:

  • 12 lasagna noodles (cooked according to package instructions)
  • 4 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese for topping

Instructions

  • Prepare the Meat Sauce:
    • Heat a large skillet over medium heat. Add ground beef, onion, and garlic. Cook until the beef is browned and the onion is tender. Drain excess fat.
    • Stir in crushed tomatoes, tomato paste, tomato sauce, sugar, basil, oregano, salt, and pepper. Simmer on low heat for 20-30 minutes, stirring occasionally.
  • Prepare the Ricotta Mixture:
    • In a medium bowl, mix ricotta cheese, egg, Parmesan cheese, and parsley until combined.
  • Preheat Oven:
    • Preheat your oven to 375°F (190°C).
  • Assemble the Lasagna:
    • Spread a thin layer of meat sauce at the bottom of a 9×13-inch baking dish.
    • Layer 3 cooked lasagna noodles over the sauce.
    • Spread 1/3 of the ricotta mixture over the noodles, then sprinkle with 1/3 of the mozzarella cheese.
    • Top with 1/3 of the meat sauce.
    • Repeat layers until all ingredients are used, ending with a layer of meat sauce.
    • Sprinkle the top with the remaining mozzarella and Parmesan cheese.
  • Bake:
    • Cover the dish with aluminum foil (sprayed with cooking spray to prevent sticking).
    • Bake for 25 minutes, then remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden.
  • Cool and Serve:
    • Let the lasagna rest for 10-15 minutes before cutting into slices. Serve hot.

Notes

  • For extra flavor, feel free to add a pinch of red pepper flakes to the meat sauce.
  • You can use ricotta or cottage cheese depending on your preference for a creamy or slightly chunkier texture.
  • Leftovers can be stored in the fridge for up to 4 days.

Nutrition

Find it online: https://grandmarecipesflash.com/classic-lasagna-with-meat-sauce-and-ricotta/