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The Best Homemade Lasagna Recipe: Rich Meat Sauce and Creamy Ricotta

A perfectly layered, thick slice of homemade lasagna featuring rich meat sauce and melted cheese topping.
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You deserve a truly comforting meal. This recipe delivers the ultimate classic Italian-American lasagna, layered with a rich ground beef meat sauce, creamy ricotta cheese filling, and plenty of melted mozzarella. It is perfect for family dinners or make-ahead meals.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese, divided

Instructions

  1. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and lay them flat on parchment paper to prevent sticking.
  2. Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain off excess fat.
  3. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. This develops the rich flavor.
  5. Prepare the ricotta mixture: In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup Parmesan cheese, and fresh parsley. Mix well until everything is evenly combined.
  6. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: Add another layer of noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  13. Top with the final layer of noodles and sprinkle the remaining mozzarella and a little extra Parmesan cheese over the top.
  14. Bake: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  15. Remove the foil and continue baking for another 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  16. Rest: Let the lasagna rest on the counter for 15 minutes before slicing and serving. This helps the layers set for cleaner slices.

Notes

  • For an even richer sauce, you can substitute half of the ground beef with ground Italian sausage.
  • If you are short on time, you can use no-boil lasagna noodles, but check your package directions for adjustments to the liquid in the sauce.
  • This lasagna freezes well. Assemble the entire dish, cover tightly with plastic wrap and then foil, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding about 15 minutes to the covered bake time.

Nutrition

Find it online: https://flavorvista.com/best-homemade-lasagna-recipe-550-calorie/