Ingredients
For the Meat Sauce:
1 lb (450 g) ground beef
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (28 oz / 800 g) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp salt, or to taste
½ tsp black pepper
1 tbsp olive oil
For the Ricotta Filling:
2 cups (500 g) ricotta cheese
1 large egg
1 cup (100 g) grated Parmesan cheese
2 tbsp fresh parsley, chopped
½ tsp salt
¼ tsp black pepper
For Assembly:
12 lasagna noodles
3 cups (300 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese
👨🍳 Instructions
Cook the noodles:
Cook the lasagna noodles according to the package directions until al dente. Drain and set aside.
Make the meat sauce:
Heat olive oil in a large skillet. Add onion and garlic and cook for 2–3 minutes. Add ground beef and cook until browned, breaking it apart as it cooks.
Add the tomato sauce:
Stir in crushed tomatoes, tomato paste, oregano, basil, salt and black pepper. Simmer over low-medium heat for 15–20 minutes, stirring occasionally.
Make the ricotta filling:
In a bowl, combine ricotta, egg, Parmesan, parsley, salt and pepper. Mix until smooth and creamy.
Layer the lasagna:
Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce in a 9×13-inch (23×33 cm) baking dish. Add noodles, ricotta mixture and mozzarella.
Repeat:
Continue layering meat sauce, noodles, ricotta and mozzarella until all ingredients are used. Finish with mozzarella and Parmesan on top.
Bake:
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is melted, bubbling and golden.
Rest and serve:
Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh parsley and serve warm.
🍝 Classic Homemade Lasagna
