Meat Sauce
Ground beef or Italian sausage 1 lb (450 g)
Medium onion, finely chopped 1
Garlic cloves, minced 3
Crushed tomatoes 1 can (28 oz)
Tomato sauce 1 can (15 oz)
Tomato paste 1 can (6 oz)
Dried basil 1 tsp
Dried oregano 1 tsp
Red pepper flakes (optional) ½ tsp
Salt and black pepper To taste
Olive oil 1 tbsp
Cheese Filling
Ricotta cheese 1 container (15 oz)
Large egg 1
Grated Parmesan cheese ½ cup
Fresh parsley, chopped ¼ cup
Salt and black pepper To taste
Assembly
Lasagna noodles (oven-ready or boiled) 12
Shredded mozzarella cheese 3 cups (divided)
Fresh basil leaves (optional garnish) As desired
👩🍳 Step-by-Step Instructions
1. Preheat the Oven
Set oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
2. Make the Meat Sauce
Heat olive oil in a skillet over medium heat.
Sauté onion until soft (3–4 minutes), then add garlic and cook for 30 seconds.
Add ground beef, break it up, and cook until browned (6–8 minutes). Drain excess fat.
Stir in crushed tomatoes, tomato sauce, tomato paste, herbs, red pepper flakes (if using), salt, and pepper.
Simmer for 10–15 minutes to deepen the flavor.
3. Prepare the Cheese Filling
In a bowl, mix ricotta, egg, Parmesan, parsley, salt, and pepper until smooth.
4. Assemble the Lasagna
Spread 1 cup of meat sauce on the bottom of the dish.
Layer noodles (3–4 per layer), then spread ⅓ of the ricotta mixture, 1 cup meat sauce, and 1 cup mozzarella.
Repeat layers twice more.
Finish with a final layer of noodles, the remaining meat sauce, and the rest of the mozzarella.
5. Bake
Cover with greased foil and bake for 25 minutes.
Remove foil and bake another 15–20 minutes until bubbly and golden.
Optional: Broil for 2–3 minutes for extra browning—watch closely.
6. Rest & Serve
Let lasagna rest for 10–15 minutes before slicing.
Garnish with fresh basil if desired.
Serve with garlic bread or a crisp salad for a complete meal.
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