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The Best Classic Homemade Lasagna with Rich Meat Sauce

A thick, layered slice of homemade lasagna featuring rich meat sauce and melted cheese, served on a white plate.
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Make this satisfying, classic Italian-American lasagna from scratch. It features tender pasta layered with a rich, savory beef sauce and a creamy ricotta cheese filling, baked until bubbly and golden.

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 basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles, cooked according to package directions
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 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 to the pot and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
  4. Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix well.
  5. Preheat your oven to 375 degrees F (190 degrees C). 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 cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  8. Spread half of the ricotta mixture evenly over the noodles.
  9. Spoon half of the remaining meat sauce over the ricotta layer.
  10. Sprinkle one-third of the mozzarella cheese over the sauce.
  11. Repeat the layers: Add four more noodles, the remaining ricotta mixture, and the remaining meat sauce.
  12. Top with the final four noodles, the remaining mozzarella cheese, and a sprinkle of extra Parmesan if desired.
  13. Bake: Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  14. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and lightly browned.
  15. Rest: Let the lasagna stand for 10-15 minutes before slicing and serving.

Notes

  • You can substitute ground beef with ground sausage or a mix of beef and Italian sausage for deeper flavor.
  • For make-ahead meals, assemble the entire lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.
  • Use oven-ready noodles if you want to skip the boiling step, but adjust liquid in the sauce slightly if the mixture seems too thick.

Nutrition

Find it online: https://cookerycommand.com/best-homemade-lasagna-recipe/