Lasagna
This classic lasagna recipe combines layers of rich meat sauce, creamy cheese filling, and tender noodles, making it a perfect choice for family gatherings.
Ingredients
For the meat sauce
- 3 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 pound ground beef (93/7)
- 1 14.5 oz can diced tomatoes
- 2 15 oz cans tomato sauce
- 1 cup water
- 1.5 teaspoons dried basil
- 2 teaspoons granulated sugar
- 1 teaspoon Italian seasoning
- 2 teaspoons salt (or to taste)
For the cheese filling
- 8 oz mozzarella cheese (grated)
- ½ cup grated Parmesan cheese
- 2 cups whole milk ricotta cheese
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
For assembly
- 1 pound lasagna noodles
- 4 oz mozzarella cheese (grated, for topping)
Instructions
Preparation
- Preheat the oven to 375°F.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is soft.
- Add the ground beef to the pot and cook until browned. Drain any excess fat.
- Stir in the diced tomatoes, tomato sauce, water, bay leaves, dried basil, sugar, Italian seasoning, and salt. Simmer for 30 minutes, stirring occasionally.
Cheese Filling
- In a separate bowl, combine the grated mozzarella cheese, Parmesan cheese, ricotta cheese, dried basil, dried parsley, salt, and black pepper to make the cheese filling.
Cooking
- Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- In a large baking dish, spread a layer of meat sauce on the bottom. Lay down a layer of noodles, followed by a layer of the cheese filling. Repeat the layers until all ingredients are used, ending with a layer of meat sauce. Top with the remaining mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes until golden and bubbly.
- Let it cool for a few minutes before slicing and serving.
Notes
Lasagna is best served warm. Slice it into squares and serve on plates. You can garnish with fresh parsley or basil for a nice touch. Pair it with a side salad and some garlic bread for a complete meal. Leftover lasagna can be stored tightly covered in the refrigerator for 3 to 5 days or frozen for up to 3 months. Use fresh ingredients for the best flavor and let the lasagna sit after baking for easier cutting.