Description
This classic homemade lasagna recipe features layers of rich meat sauce, creamy ricotta mixture, and melty mozzarella cheese, all baked to bubbly perfection. Made with ground beef and pork, fresh garlic and onions, and a blend of Italian herbs, it’s a hearty, satisfying dish perfect for family dinners or special occasions.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef
- ½ lb ground pork
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 28 oz can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp granulated sugar
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- Salt and pepper to taste
Cheese Mixture and Additional Layers
- 16 oz full-fat ricotta cheese
- 1 large egg
- ¼ tsp dried basil
- Salt and pepper to taste
- 4 cups shredded mozzarella cheese
- 9 uncooked lasagna noodles
- ¼ cup grated Parmesan cheese
Instructions
- Sauté Aromatics and Meat: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until they are softened and fragrant.
- Cook Meat and Simmer Sauce: Add ground beef and pork to the skillet. Cook until browned, breaking apart the meat evenly. Stir in diced tomatoes, tomato paste, sugar, dried basil, oregano, red pepper flakes, salt, and pepper. Reduce heat and simmer the sauce gently for 30 minutes to develop flavors.
- Prepare Ricotta Mixture: In a mixing bowl, combine the ricotta cheese with the egg, dried basil, salt, and pepper. Mix thoroughly until smooth and well incorporated.
- Preheat Oven and Assemble First Layers: Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a layer of meat sauce on the bottom. Arrange three uncooked lasagna noodles evenly over the sauce.
- Layer Cheese and Sauce: Spread half of the ricotta mixture over the noodles, then sprinkle one-third of the shredded mozzarella cheese. Repeat layering with three noodles, the remaining ricotta mixture, one-third of mozzarella, and meat sauce. Finish with the last three noodles, remaining meat sauce, mozzarella, and sprinkle grated Parmesan cheese on top.
- Bake Covered and Uncovered: Cover the baking dish tightly with foil and bake for 25 minutes. Afterward, remove the foil and bake for an additional 30 minutes until the lasagna is bubbly and the cheese on top is golden brown.
- Rest and Serve: Once baking is complete, let the lasagna cool for 10-15 minutes before slicing. This resting time helps the layers set for easier serving and enhanced flavor.
Notes
- Do not pre-cook the lasagna noodles; layering uncooked noodles directly works well as they cook in the sauce during baking.
- For a spicier flavor, increase red pepper flakes or add chopped fresh chili.
- Leftover lasagna can be refrigerated for up to 3 days or frozen for up to 3 months.
- Letting the dish rest before serving ensures cleaner slices.
- Use full-fat cheeses for creamier texture and richer flavor.
