Description
This homemade lasagna recipe features a rich meat sauce made with ground beef and pork, layered with creamy ricotta cheese, mozzarella, and Parmesan for an irresistible Italian classic perfect for family dinners.
Ingredients
Scale
Meat Sauce
- 1 tbsp olive oil
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 lb ground beef
- ½ lb ground pork
- 1 (28 oz) can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp granulated sugar
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- Salt and pepper to taste
Ricotta Filling
- 16 oz full-fat ricotta cheese
- 1 large egg
- ¼ tsp dried basil
- Salt and pepper to taste
Other
- 9 lasagna noodles (uncooked)
- 4 cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
Instructions
- Make the Meat Sauce: In a large skillet, heat olive oil over medium-high heat. Sauté the chopped onion and garlic for about 1 minute until fragrant and translucent. Add ground beef and pork, cooking until no pink remains. Drain excess fat and season with salt and pepper. Stir in tomato paste, diced tomatoes, sugar, dried basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Adjust seasoning with salt and pepper to taste.
- Prepare the Ricotta Filling: In a medium bowl, combine ricotta cheese, egg, dried basil, salt, and pepper, mixing until smooth. Set aside.
- Cook the Noodles: Boil the lasagna noodles in salted water until al dente according to package instructions. Drain and lay flat on a clean towel to prevent sticking.
- Assemble the Lasagna: Preheat oven to 350°F (177°C) and grease a 9×13-inch baking dish. Spread a thin layer of meat sauce on the bottom. Layer 3 noodles, then one-third of the meat sauce, dollops of one-third ricotta filling, and 1 cup of shredded mozzarella. Repeat the layering two more times, finishing with the remaining mozzarella and sprinkling grated Parmesan cheese on top.
- Bake: Cover with foil and bake for 40 minutes. Remove the foil and bake an additional 10–15 minutes until cheese is melted and bubbling. Let it rest for 10 minutes before slicing and serving.
Notes
- Use fresh herbs if available for a brighter flavor.
- Allow the lasagna to rest after baking to help it set and make serving easier.
- For a vegetarian version, substitute the meat sauce with a hearty vegetable sauce.
- Make ahead and refrigerate assembled lasagna for up to 24 hours before baking.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: homemade lasagna, classic Italian lasagna, meat lasagna, ricotta cheese lasagna, baked pasta dish
