Description
This Classic Homemade Lasagna is the ultimate comfort food, featuring layers of rich meat sauce, creamy ricotta, and gooey melted cheese between tender pasta sheets. Perfect for family dinners or special occasions, this lasagna is a crowd-pleaser that never fails to impress.
Ingredients
Units
Scale
For the Meat Sauce:
- 1 lb ground beef
- 1/2 lb Italian sausage, casings removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
For the Ricotta Mixture:
- 1 (15 oz) container ricotta cheese
- 1 egg, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 2 tbsp fresh basil or parsley, chopped
For Assembling the Lasagna:
- 12 lasagna noodles (boiled or oven-ready)
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
Instructions
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Prepare the Meat Sauce:
- In a large skillet over medium heat, cook the ground beef and Italian sausage until browned. Drain excess grease.
- Add the chopped onions and garlic, cooking until softened.
- Stir in crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and black pepper.
- Simmer for 20-30 minutes, stirring occasionally.
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Prepare the Ricotta Mixture:
- In a bowl, mix ricotta cheese, beaten egg, Parmesan cheese, salt, and fresh basil or parsley. Stir until well combined.
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Cook the Lasagna Noodles (If Needed):
- If using traditional lasagna noodles, boil them according to the package instructions until al dente. Drain and set aside.
-
Assemble the Lasagna:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread a thin layer of meat sauce on the bottom of the dish.
- Add a layer of lasagna noodles, followed by a layer of ricotta mixture, meat sauce, and shredded mozzarella.
- Repeat the layers, finishing with mozzarella and Parmesan cheese on top.
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Bake Until Golden:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 20-25 minutes, until the cheese is bubbly and golden brown.
- Let the lasagna rest for 10-15 minutes before slicing.
Notes
- Make Ahead: Assemble lasagna and refrigerate for up to 24 hours before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Assemble and freeze unbaked lasagna for up to 3 months. Bake from frozen at 375°F for 60-70 minutes.
- Reheating: Warm individual slices in the microwave or bake at 350°F for 15-20 minutes.
- Substitutions:
- Swap ricotta for cottage cheese for a lighter option.
- Use ground turkey or plant-based meat for a healthier twist.
- Add spinach or mushrooms for extra vegetables.
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 7g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg