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Classic Homemade Lasagna: A Traditional Recipe From Scratch

A generous slice of classic homemade lasagna showing layers of meat sauce, ricotta, and melted mozzarella cheese.
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Follow these straightforward instructions to create an authentic, layered lasagna featuring a rich meat sauce and creamy cheese filling. This recipe delivers the ultimate Italian comfort food experience.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1/2 cup chopped yellow onion
  • 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 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 (no-boil sheets recommended for ease)
  • 4 cups shredded mozzarella cheese

Instructions

  1. Prepare the Meat Sauce: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
  2. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute more.
  3. Pour in crushed tomatoes and tomato sauce. Add oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. This slow simmer develops the flavor for your best classic lasagna.
  4. Prepare the Cheese Filling: In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, salt, and pepper. Mix well until smooth.
  5. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  6. Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  7. Arrange four lasagna noodles over the sauce, slightly overlapping if necessary.
  8. Spread half of the ricotta mixture evenly over the noodles.
  9. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  10. Spoon half of the remaining meat sauce over the mozzarella.
  11. Repeat the layers: noodles, remaining ricotta mixture, one-third of the mozzarella, and the remaining meat sauce.
  12. Top with the final layer of noodles and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese.
  13. Bake: Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  14. Remove the foil and bake for another 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  15. Rest: Let the layered pasta bake rest for 10 to 15 minutes before slicing and serving. This helps the layers set.

Notes

  • For a richer sauce, substitute 1/2 pound of the ground beef with ground Italian sausage.
  • If you use traditional lasagna noodles that require boiling, cook them according to package directions until al dente, then drain and rinse with cold water before assembling.
  • This dish freezes well. Assemble the entire lasagna, cover tightly with plastic wrap and foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking, or add 20 minutes to the covered baking time if baking from frozen.

Nutrition

Find it online: https://rosatasty.com/classic-homemade-lasagna-recipe-from-scratch/