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best homemade lasagna recipe
- Total Time: 180 minutes
- Yield: 8–10 servings 1x
- Diet: General
Description
This homemade lasagna recipe is the ultimate comfort food, perfect for busy weeknights or special gatherings. It features layers of rich meat sauce, creamy ricotta, mozzarella, and tender noodles, promising a delicious and family-friendly meal.
Ingredients
- 60 ml olive oil, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 900 g lean ground beef
- 1.2 kg crushed tomatoes
- 170 g tomato paste
- 250 ml vegetable broth
- 15 ml dried oregano
- 10 ml dried basil
- 5 ml salt, plus more to taste
- 2.5 ml black pepper, plus more to taste
- 700 g whole milk ricotta cheese
- 1 large egg
- 90 g finely grated Parmesan cheese, divided
- 5 g smoked paprika
- 30 g fresh parsley, chopped
- 450 g lasagna noodles (about 12-14)
- 450 g low-moisture mozzarella cheese, shredded
- 20–25 fresh sage leaves, for garnish
Instructions
- Prepare Meat Sauce: Heat 30 ml (2 tablespoons) olive oil in a large pot. Cook onion until softened (5-7 minutes), then add garlic (1 minute until fragrant). Brown ground beef (8-10 minutes until no pink), draining fat. Stir in crushed tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, salt, and black pepper. Simmer covered for at least 45 minutes to meld flavors, stirring occasionally.
- Prepare Ricotta Mixture: In a large bowl, combine whole milk ricotta cheese, large egg, 60 g (1/2 cup) Parmesan cheese, smoked paprika, and fresh parsley. Season with 2.5 ml (1/2 teaspoon) salt and 1.25 ml (1/4 teaspoon) black pepper. Mix until well combined.
- Cook Noodles: Boil salted water, cook lasagna noodles al dente per package instructions. Drain, rinse with cold water, and lay flat on a baking sheet to prevent sticking.
- Assemble Lasagna (First Layers): Preheat oven to 190°C (375°F). Spread 250 ml (1 cup) meat sauce in a 23×33 cm (9×13 inch) baking dish. Layer noodles, then half of the ricotta mixture, then one-third of the mozzarella cheese, and then 500 ml (2 cups) meat sauce.
- Continue Layers: Add another noodle layer, the remaining ricotta mixture, another one-third of the mozzarella cheese, and 500 ml (2 cups) meat sauce.
- Final Layer and Bake: Top with the final layer of noodles, the remaining meat sauce, the last of the mozzarella cheese, and the remaining 30 g (1/4 cup) Parmesan cheese. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 25-30 minutes until golden and bubbly.
- Rest and Garnish: Rest lasagna for 15-20 minutes before serving. Heat the remaining 30 ml (2 tablespoons) olive oil in a small skillet. Fry fresh sage leaves for 1-2 minutes until crisp. Drain on a paper towel and use to garnish the lasagna.
Notes
To prevent watery lasagna, ensure ricotta is well-drained and avoid overloading layers with sauce. If noodles stick together after cooking, rinse immediately with cold water and lay flat to cool. For quick preparation, use no-boil noodles, pre-shredded cheese, or process onions/garlic in a food processor. Cook ground beef until no pink remains (8-10 minutes) and simmer sauce for at least 45 minutes for best flavor. After baking, the cheese should be golden brown and bubbly, typically requiring 45-55 minutes total bake time.
- Prep Time: 60 minutes
- Cook Time: 100 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (approx. 250 g)
- Calories: 550 calories
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg