Easy Homemade Lasagna
This easy lasagna recipe is a timeless comfort dish crafted with layers of rich meat sauce, creamy ricotta, and perfectly melted mozzarella. Inspired by traditional Italian flavors, it simplifies the technique without compromising any depth of flavor. Ideal for family gatherings or cozy weekends, it's a foolproof classic enhanced with just a few modern culinary touches.
Equipment
- Large skillet
- 9x13 inch baking dish
- Mixing bowls
- Aluminum foil
- Oven
- Spatula or wooden spoon
Ingredients
- 12 pieces lasagna noodles regular or oven-ready; if using regular, pre-cook according to package instructions
- 1 tablespoon olive oil extra virgin for best flavor
- 1 pound ground beef preferably 85% lean
- ½ pound Italian sausage mild or spicy, casings removed
- 1 cup yellow onion finely chopped
- 3 cloves garlic minced
- 1 jar marinara sauce 24 oz, high-quality or homemade recommended
- 15 ounces ricotta cheese whole milk preferred
- 1 large egg lightly beaten
- 2 cups shredded mozzarella cheese freshly grated recommended
- ½ cup grated Parmesan cheese Parmigiano Reggiano preferred
- ¼ teaspoon black pepper freshly ground
- ¼ cup fresh basil chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). If using regular lasagna noodles, boil them until al dente, then drain and lay flat on parchment paper to avoid sticking.
- In a large skillet over medium heat, heat olive oil. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Add ground beef and Italian sausage. Cook until meat is browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
- Stir in marinara sauce and simmer for 10 minutes. Taste and season with freshly ground black pepper if desired.
- In a mixing bowl, combine ricotta cheese and beaten egg until smooth. Add a pinch of pepper for seasoning.
- To Assemble: Spread 1/2 cup of meat sauce on the bottom of a 9x13-inch baking dish. Layer 3–4 noodles. Add 1/3 of ricotta mixture, 1/3 of meat sauce, and a handful of mozzarella and Parmesan. Repeat layers two more times.
- Cover with foil (tent the top slightly to avoid cheese sticking) and bake for 30 minutes. Then uncover and bake an additional 15–20 minutes until the top is bubbly and golden.
- Allow lasagna to rest for 10–15 minutes before slicing. Garnish with chopped fresh basil just before serving.
Notes
- For a vegetarian version, substitute meat with roasted vegetables such as zucchini, mushrooms, and bell peppers.
- Using freshly grated cheese provides better melt and flavor than pre-shredded varieties which often contain anti-caking agents.
- Craving Creamy Layers? Add a béchamel sauce layer between noodles and ricotta for a northern Italian twist.
Nutrition
Calories: 483kcalCarbohydrates: 11gProtein: 31gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 138mgSodium: 987mgPotassium: 629mgFiber: 2gSugar: 4gVitamin A: 922IUVitamin C: 8mgCalcium: 344mgIron: 3mg
We'd love to know if you enjoyed this recipeRate this Recipe !
