Description
A comforting and crowd-pleasing classic lasagna with layers of saucy meat, creamy ricotta, and melted mozzarella.
Ingredients
- 12 lasagna noodles (regular or no-boil)
- 1 lb (450 g) ground beef (or ground turkey/pork or a 50/50 mix)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 24 oz (680 g) marinara sauce
- 15 oz (425 g) ricotta cheese
- 2 cups shredded mozzarella (about 8 oz)
- 1 cup grated Parmesan (divided use)
- 1 large egg
- 1 tsp dried oregano
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- Fresh basil leaves, optional, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Cook the lasagna noodles according to package directions until just al dente. Drain and lay them flat to prevent sticking.
- In a large skillet over medium-high heat, cook the ground beef with the chopped onion and minced garlic until no pink remains, about 6–8 minutes. Drain excess fat.
- Pour in the marinara sauce and bring to a simmer; reduce heat and simmer for about 5 minutes.
- In a medium bowl, stir together ricotta, egg, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Spread a thin layer of meat sauce across the bottom of the prepared baking dish.
- Build the lasagna in three layers: 4 noodles, half the ricotta mixture, one-third of the mozzarella, and meat sauce. Repeat with 4 noodles, remaining ricotta, one-third mozzarella, and sauce. Finish with last 4 noodles, remaining meat sauce, remaining mozzarella, and grated Parmesan.
- Cover the pan tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until cheese is bubbly and golden. Broil for 1–2 minutes for a browned top.
- Let rest for at least 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
Leftovers taste even better the next day. Can be assembled ahead of time and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian