Description
Layered Italian classic lasagna delivers comfort and flavor in every bite. Rich beef ragu, creamy ricotta, and melted mozzarella create a harmonious dish you’ll savor with pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 1 pound ground beef
- 15 ounces ricotta cheese
- 4 cups shredded mozzarella cheese
- 12 lasagna noodles
Sauce and Flavor Ingredients:
- 1 can (28 ounces) crushed tomatoes
- 1 can (14 ounces) tomato sauce
- 2 tablespoons tomato paste
- 1 small onion
- 3 cloves garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
Additional Dairy and Herb Ingredients:
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
Instructions
- Craft a robust meat sauce by sautéing ground beef with aromatic onions and garlic in a large skillet over medium heat until beef turns golden brown and onions become translucent. Drain excess fat thoroughly.
- Enhance the sauce with crushed tomatoes, tomato paste, tomato sauce, and a touch of sugar. Infuse with fragrant basil, oregano, salt, and pepper. Allow the mixture to simmer gently for 20-30 minutes, developing deep, rich flavors.
- Meanwhile, prepare the creamy ricotta blend by whisking together ricotta cheese, a beaten egg, grated Parmesan, and fresh chopped parsley until smooth and well-incorporated.
- Fire up the oven to 375F (190C), creating the perfect environment for layering and baking.
- Begin lasagna assembly by spreading a thin protective layer of meat sauce across the bottom of a 9×13-inch baking dish to prevent sticking.
- Carefully arrange a foundation of cooked lasagna noodles over the sauce, creating the first structural layer.
- Distribute one-third of the ricotta mixture evenly across the noodles, followed by a generous sprinkle of mozzarella cheese.
- Ladle a third of the meat sauce over the cheese layer, ensuring complete coverage.
- Repeat the layering process two more times, building height and complexity of flavors with each stratum.
- Crown the final layer with remaining mozzarella and Parmesan, creating a golden, crispy cheese topping.
- Shield the dish with cooking spray-coated aluminum foil to prevent cheese from sticking.
- Bake covered for 25 minutes, then unveil and continue baking for an additional 25 minutes until the cheese transforms into a bubbly, golden landscape.
- Allow the lasagna to rest and settle for 10-15 minutes after removing from the oven, enabling the layers to set and flavors to meld.
- Slice and serve the lasagna while still piping hot, revealing its beautiful layered interior.
Notes
- Drain ground beef thoroughly to prevent a greasy lasagna and ensure a lighter, cleaner-tasting sauce.
- Let ricotta mixture sit for 10 minutes before assembling to help ingredients meld and enhance overall flavor profile.
- Use fresh herbs instead of dried when possible for a more vibrant and aromatic lasagna that elevates the entire dish.
- Consider making lasagna a day ahead, as flavors intensify and layers set beautifully when rested overnight in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 483 kcal
- Sugar: 6 g
- Sodium: 512 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 102 mg