Description
Make this classic Italian American comfort food from scratch. You get a rich meat sauce, creamy ricotta filling, and tender pasta layers baked until bubbly. This is the ultimate satisfying family dinner.
Ingredients
Scale
- 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
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 lasagna noodles, cooked according to package directions
- 4 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Add the chopped onion to the pot and cook until soft, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. This develops the savory meat sauce flavor.
- Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, salt, and pepper. Mix well until everything is fully incorporated. This creates your creamy ricotta layer.
- Cook the Noodles: Cook the lasagna noodles according to package directions until they are al dente. Drain them well and lay them flat on parchment paper to prevent sticking.
- Assemble the Lasagna: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
- Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
- Spread half of the ricotta cheese mixture evenly over the noodles.
- Sprinkle one-third of the mozzarella cheese over the ricotta layer.
- Spoon half of the remaining meat sauce over the mozzarella.
- Repeat the layers: Add four more noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
- Top with the final four noodles. Sprinkle the remaining mozzarella cheese and the extra Parmesan cheese over the top layer.
- Bake: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
- Remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Rest and Serve: Let the ultimate lasagna recipe rest on the counter for 10 to 15 minutes before slicing and serving. This helps the layers set.
Notes
- You can make the meat sauce a day ahead; the flavor improves overnight.
- For a make ahead lasagna, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add about 15 minutes to the covered baking time if baking straight from the refrigerator.
- If you want a richer color on top, broil for the last 1-2 minutes, watching carefully so the cheese does not burn.
- Prep Time: 30 min
- Cook Time: 55 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 10
- Sodium: 750
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
- Cholesterol: 90