Description
This classic homemade lasagna recipe features layers of rich meat sauce, creamy ricotta filling, and melty mozzarella cheese baked to golden perfection. Perfect for family dinners or special occasions, it combines ground beef and pork simmered in a flavorful tomato sauce with herbs and spices, all layered with uncooked noodles for a convenient, hearty meal.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef
- ½ lb ground pork
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 28 oz can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp granulated sugar
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- Salt and pepper to taste
Cheese Mixture
- 16 oz full-fat ricotta cheese
- 1 large egg
- ¼ tsp dried basil
- Salt and pepper to taste
Assembly and Topping
- 9 uncooked lasagna noodles
- 4 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until they are softened and fragrant, about 3-5 minutes.
- Cook Meat and Simmer Sauce: Add the ground beef and pork to the skillet, breaking it apart and cooking until browned. Stir in the diced tomatoes, tomato paste, granulated sugar, dried basil, dried oregano, red pepper flakes, salt, and pepper. Reduce heat and let the sauce simmer gently for 30 minutes to develop flavor.
- Prepare Ricotta Mixture: In a mixing bowl, combine the full-fat ricotta cheese with the egg, dried basil, salt, and pepper. Mix thoroughly to create a creamy filling.
- Preheat Oven and Start Layering: Preheat your oven to 375°F (190°C). Spread a layer of the prepared meat sauce evenly across the bottom of a 9×13 inch baking dish. Place three uncooked lasagna noodles over the sauce in a single layer.
- Add Cheese and Repeat Layers: Spread half of the ricotta cheese mixture evenly over the noodles. Sprinkle one-third of the shredded mozzarella cheese on top. Repeat this layering process, ending with the remaining meat sauce on top. Finally, sprinkle the grated Parmesan cheese over the surface.
- Bake Covered and Uncovered: Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for an additional 30 minutes until the lasagna is bubbly and the top is golden brown.
- Rest Before Serving: Remove the lasagna from the oven and let it cool for 10 to 15 minutes before slicing and serving. This resting time helps the layers to set and makes serving easier.
Notes
- You can substitute ground turkey or chicken for a leaner option in the meat sauce.
- Let the lasagna rest at least 10 minutes after baking to prevent it from falling apart when cut.
- If you prefer softer noodles, you can boil lasagna noodles slightly before assembling, although this recipe uses uncooked noodles directly in the sauce.
- Adding a pinch of red pepper flakes gives a mild spicy kick; adjust according to your taste.
- Store leftovers tightly covered in the refrigerator for up to 3 days or freeze portions for up to 2 months.
