Description
This Classic Lasagna with Meat Sauce is a hearty, comforting Italian-American dish perfect for family dinners. Layers of tender lasagna noodles, savory meat sauce, creamy ricotta, and melted mozzarella combine to create a rich and flavorful casserole baked to golden perfection.
Ingredients
Scale
Lasagna Layers
- 9 lasagna noodles (oven-ready or traditional)
Meat Sauce
- 1 lb lean ground beef
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 28 oz canned whole peeled tomatoes
- 15 oz tomato sauce (no added sugar)
- 2 tsp dried oregano
- 2 tsp dried basil
- Salt and pepper to taste
Cheese Mixture
- 15 oz ricotta cheese
- 1 large egg
- ½ cup freshly grated Parmesan cheese, divided
- 2 cups shredded whole milk mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook Meat Sauce: In a skillet over medium heat, brown the ground beef along with chopped onion and minced garlic until fully cooked. Drain any excess fat to keep the sauce lean and flavorful.
- Simmer Sauce: Stir in the canned whole peeled tomatoes, tomato sauce, dried oregano, and dried basil to the cooked meat mixture. Allow it to simmer gently for 20 minutes, letting the flavors meld together.
- Prepare Cheese Mixture: In a separate bowl, combine ricotta cheese, one beaten egg, salt, pepper, and half of the Parmesan cheese. Mix thoroughly to ensure even seasoning and a smooth texture.
- Assemble Lasagna: In a baking dish, spread a layer of meat sauce on the bottom. Next, arrange lasagna noodles in a single layer, followed by a spread of the ricotta cheese mixture, and a generous layer of shredded mozzarella. Repeat these layers, finishing with mozzarella cheese on top for a deliciously bubbly crust.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. This allows the lasagna to cook through and the flavors to marry.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the lasagna is bubbly and golden brown on top.
- Cool and Serve: Let the lasagna cool slightly before slicing and serving, which helps it set for clean, neat portions.
Notes
- Use oven-ready noodles for a quicker prep; traditional noodles require boiling before assembling.
- Letting the lasagna rest after baking makes slicing easier and prevents it from falling apart.
- For a richer flavor, substitute half the ground beef with Italian sausage.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 2 months.
