Lasagna is a classic Italian dish that's surprisingly simple to make at home. It features layers of pasta, a rich meat sauce, and creamy cheese, all baked to golden perfection.
Here's a simple way to make lasagna:
Yields: 8-10 servings
Prep time: 20-25 minutes
Cook time: 1 hour 10 minutes to 1 hour 30 minutes
Ingredients:
- 1 pound lean ground beef (or a mix of ground beef and Italian sausage for more flavor)
- 1 medium onion, finely diced
- 2-3 cloves garlic, minced
- 1 (24-28 ounce) jar marinara or spaghetti sauce (good quality recommended)
- 3 ounces tomato paste (optional, for richer flavor)
- 12 lasagna noodles (oven-ready/no-boil noodles can simplify the process)
- 15-32 ounces ricotta cheese (or cottage cheese)
- 3-4 cups shredded mozzarella cheese, divided
- ½ - ¾ cup grated Parmesan cheese, divided
- 1-2 large eggs (optional, helps bind the cheese mixture)
- 2 teaspoons dried parsley (or fresh, chopped)
- ½ - ¾ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 1 tablespoon olive oil
- ½ cup water (if using uncooked noodles)
- Italian seasoning (optional, for meat sauce)
Instructions:
- Preheat Oven & Cook Noodles (if not using no-boil): Preheat your oven to 350-375°F (175-190°C). Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them until al dente (firm to the bite) according to package directions. Drain the noodles and rinse them with cold water to prevent sticking. You can lay them flat on wax or parchment paper while you prepare the other components.
- Make the Meat Sauce:
- In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
- Add the ground beef (and sausage, if using) and diced onion. Cook, breaking up the meat with a spoon, until no pink remains (about 5-8 minutes).
- Drain any excess fat.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the marinara/spaghetti sauce, tomato paste (if using), Italian seasoning (if using), ½ teaspoon salt, and ¼ teaspoon black pepper. Bring the sauce to a simmer, then reduce heat and let it simmer uncovered for at least 5 minutes to thicken slightly and allow flavors to meld. Taste and adjust seasonings as needed.
- Prepare the Cheese Mixture: In a separate medium bowl, combine 1 ½ cups mozzarella cheese, ¼ cup Parmesan cheese, ricotta cheese, parsley, eggs (if using), and ¼ teaspoon salt.
- Assemble the Lasagna:
- Spread about 1 cup of meat sauce on the bottom of a 9x13-inch baking dish.
- Arrange 3-4 lasagna noodles over the sauce, overlapping slightly if needed to create a single layer.
- Top the noodles with about one-third of the ricotta cheese mixture, spreading it evenly.
- Layer with another cup of meat sauce.
- Repeat these layers twice more: noodles, ricotta mixture, meat sauce.
- Finish with a final layer of noodles, topped with the remaining meat sauce.
- If using uncooked noodles, pour about ½ cup of water around the edges of the dish.
- Sprinkle the top with the remaining mozzarella and Parmesan cheese.
- Bake the Lasagna:
- Cover the baking dish tightly with aluminum foil.
- Bake for 45-50 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- For an extra golden-brown top, you can broil for 2-3 minutes at the very end (watch carefully to prevent burning).
- Rest and Serve: Let the lasagna rest for at least 15 minutes before slicing and serving. This helps the layers set and makes for easier serving.
Tips for Success:
- Quality Sauce: Using a good quality store-bought marinara or spaghetti sauce will make a big difference in flavor and simplify the process.
- Don't Overcook Noodles: If boiling noodles, cook them al dente, as they will continue to cook in the oven.
- Prevent Sticking: If using regular lasagna noodles, rinsing them with cold water and laying them flat on wax paper can prevent them from sticking together.
- Resting Time: Don't skip the resting step! It allows the lasagna to firm up, preventing it from falling apart when you cut into it.
Just now