Description
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
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg