If there’s one dish that makes a house feel like a home, it’s a pan of bubbling, aromatic lasagna baking in the oven. This is the kind of meal that brings family to the table before it’s even out of the oven, as the scent of simmering tomato sauce, rich meat, and melty cheese fills every corner. Layer after layer, each bite gives you a taste of pure comfort. With every slice, you’re diving into hearty, Italian flavors that make lasagna such a well-loved classic.
Lasagna is a feast for the senses. We’re talking about al dente pasta sheets layered with a savory, slow-simmered meat sauce, and a rich ricotta blend that’s creamy but not overwhelming. And let’s not forget the cheese – a generous topping of mozzarella and Parmesan melts to golden perfection, giving this dish that gooey, stretchy layer we all crave. What’s wonderful about this recipe is that it’s entirely homemade yet completely doable for any home cook with a bit of patience.
From busy weeknights to family gatherings, this lasagna is always the star. Prepare it ahead of time, pop it in the oven, and in under an hour, you’ll have a dish that’s comforting, filling, and guaranteed to make memories around your table.
Resume of the Recipe in Todd Wilbur’s Writing Style
Who doesn’t love a perfectly layered lasagna, brimming with rich sauce, gooey cheese, and tender pasta sheets? This lasagna hits all the marks, blending a robust meat sauce with a creamy ricotta filling that’s both comforting and satisfying. It’s got that homemade feel you just can’t get from a restaurant.
With a balance of savory beef, tomatoes, and creamy cheese, this lasagna is truly worth the effort. Once you try it, this recipe will quickly become a family favorite – it’s that one classic dish you’ll want to make over and over again.
Exciting Story:
When I first made this lasagna for my family, I wasn’t prepared for how quickly it would disappear! My husband had seconds before I’d even finished my first slice, and our kids now ask for it on every special occasion. This recipe has become a staple at our table, filling our kitchen with warmth and laughter. On lazy Sunday afternoons, it’s a joy to see everyone come together, knowing that each layer represents time well spent with family.
Why This Homemade Lasagna is a Must-Try
Selling Points:
- Homemade Meat Sauce: Made with a blend of ground beef, onions, garlic, and tomatoes, slow-simmered to build incredible depth and flavor.
- Creamy Ricotta Mixture: Lightly seasoned with basil and a hint of nutmeg, giving every bite a creamy, comforting taste.
- Perfectly Balanced Layers: With just the right ratio of pasta to filling, this lasagna is satisfyingly rich without being heavy.
- Cheese Galore: Topped with melted mozzarella and a sprinkle of Parmesan for a golden, bubbly finish.
Cuisine: Italian-American
Tips for the Best Lasagna
- Allow Resting Time: Letting the lasagna rest after baking makes slicing much easier and prevents it from falling apart.
- Fresh Herbs: If possible, use fresh basil and parsley in the ricotta mixture for a more vibrant taste.
- Make Ahead: This lasagna can be assembled a day in advance and stored in the fridge. Bake when ready to serve.
Substitutions and Variations
- Make it Vegetarian: Substitute the ground beef with diced mushrooms, spinach, or a meat alternative.
- Lighter Version: Use part-skim ricotta and reduced-fat mozzarella for a lower-fat option.
- Gluten-Free: Opt for gluten-free lasagna noodles for those with gluten sensitivities.
Make a Healthier Version
- Use lean ground turkey instead of beef, or add a layer of spinach and zucchini for added nutrition.
- Substitute whole-milk ricotta with a lower-fat version to reduce calories without compromising flavor.
And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other comfort food favorites for more delicious ideas!
Frequently Asked Questions
- Can I make lasagna without ricotta cheese?
Yes, you can substitute with cottage cheese for a slightly lighter texture or use a béchamel sauce for an Italian twist. - How do I keep my lasagna from getting watery?
Drain any excess grease from the meat sauce, and let the cooked lasagna rest before slicing. - Can lasagna be frozen?
Absolutely! Assemble the lasagna in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. - How many layers should a lasagna have?
Typically, 3-4 layers is ideal for a hearty, well-balanced lasagna. - What’s the best way to reheat lasagna?
Cover with foil and bake at 350°F for about 20 minutes or until heated through. - Can I use fresh pasta sheets?
Fresh pasta sheets are a great option and don’t require pre-cooking, making the preparation quicker and easier!
Irresistible Homemade Lasagna – A Comfort Food Classic That’ll Win Your Heart!
- Total Time: 1 hour 35 minutes
Description
If there’s one dish that makes a house feel like a home, it’s a pan of bubbling, aromatic lasagna baking in the oven. This is the kind of meal that brings family to the table before it’s even out of the oven, as the scent of simmering tomato sauce, rich meat, and melty cheese fills every corner.
Ingredients
- 9 lasagna noodles
- 1 tablespoon olive oil
- ¾ cup chopped yellow onion
- 1 pound ground beef*
- salt and pepper
- 3 cloves garlic, minced
- 48 ounces marinara sauce, about 6 cups of sauce
- 1 teaspoon dried Italian seasoning
- ¼ cup chopped fresh parsley
- 1 egg
- 15 ounces ricotta cheese
- 16 ounces shredded mozzarella cheese, about 4 cups
- ½ cup grated Parmesan cheese
Instructions
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Preheat oven to 375° F.
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Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions for the minimum cook time. Then, drain the noodles and rinse them with cold water. You can lay them out on parchment paper to keep them from sticking together.
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Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes, stirring occasionally. Add the ground beef and cook, crumbling, until the beef is browned. Drain off excess grease. Season with salt and pepper. Add the minced garlic and cook, stirring, for 30 seconds.
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Add the marinara sauce, Italian seasoning and parsley to the skillet and stir. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally.
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While the sauce simmers, crack the egg into a medium bowl and beat lightly with a fork. Add the ricotta cheese and stir to combine. This is also a good time to shred the mozzarella cheese.
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To assemble the lasagna, put about 1 cup of the sauce into a 9×13-inch baking dish. Lay 3 noodles in an even layer over the sauce. Spread ⅓ of the remaining sauce over the noodles. Place small spoonfuls of the ricotta and egg mixture on top of the sauce, using ½ of the ricotta. Sprinkle ⅓ of the mozzarella and ⅓ of the Parmesan over the top.
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Repeat the same layer one more time: 3 noodles, ½ of the remaining sauce, the rest of the ricotta, ½ of the remaining mozzarella and ½ of the remaining Parmesan. For the top layer of the lasagna, use the remaining 3 noodles, the rest of the sauce, and finally the rest of the mozzarella and Parmesan.
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Cover the lasagna with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil).
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Bake the lasagna, covered with foil, for 35 minutes. Then uncover and continue baking for 10 to 15 minutes more, or until the lasagna is hot and bubbling on the sides and the cheese is lightly browned on top. Let the lasagna rest for 10 minutes before serving.
- Prep Time: 45
- Cook Time: 50
Nutrition
- Serving Size: 1/12
- Calories: 386
- Sugar: 6g
- Fat: 20g
- Saturated Fat: 11g
- Fiber: 3g
- Protein: 26g
