Lasagna
This Lasagna is SO GOOD! Layers of savory beef, creamy ricotta, and gooey mozzarella baked to golden perfection for a comforting Italian classic.
Equipment
- Large Pot
- Large Skillet
- 9x13 inch Baking Dish
- Aluminum Foil
Ingredients
- 9 pieces lasagna noodles
- 1 pound ground beef
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Bring a large pot of salted water to a boil. Add the 9 lasagna noodles and cook according to package instructions until al dente. Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef, seasoning with salt and pepper. Cook until browned and fully cooked, breaking it up with a spatula. Drain any excess fat.
- Stir the 2 cups of marinara sauce into the cooked beef. Add the dried oregano and basil, mixing well. Let the sauce simmer for about 5 minutes to meld the flavors.
- In a bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper. Mix until smooth and creamy. This mixture will add richness and help bind the layers together.
- Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Place 3 lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the meat sauce, then sprinkle one-third of the shredded mozzarella cheese and a little Parmesan. Repeat this layering process twice more, finishing with a generous layer of mozzarella and Parmesan on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna rest for about 10-15 minutes before slicing. This allows the layers to set, making it easier to serve and enjoy.
Notes
- Cook noodles just until al dente to avoid a mushy texture in the final dish.
- Allow lasagna to rest after baking so it sets properly and slices cleanly.
- Drain excess fat from cooked ground beef for a lighter, less greasy lasagna.
- Try vegetarian or gluten-free variations using suggested ingredient substitutions.
- Assemble ahead and refrigerate; add extra baking time if baking from cold.