Lasagna is a classic Italian casserole made by layering pasta sheets with a rich meat sauce, creamy cheese filling, and melted mozzarella. It’s hearty, comforting, and perfect for feeding a family or serving at gatherings. Here’s a straightforward recipe for a traditional lasagna:
Classic Lasagna Recipe
Ingredients:
For the Meat Sauce:
- 1 lb (450 g) ground beef or a mix of beef and pork
- 1 medium onion, chopped
- 2–3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar (optional, to balance acidity)
For the Cheese Filling:
- 15 oz (425 g) ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon chopped parsley
Other Ingredients:
- 9–12 lasagna noodles (uncooked or pre-cooked)
- 3 cups shredded mozzarella cheese
Instructions:
1. Prepare the Meat Sauce:
- In a large skillet, heat a little oil over medium heat.
- Sauté the onion until softened, then add garlic and cook 30 seconds.
- Add the ground meat and cook until browned. Drain excess fat if needed.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar (if using).
- Simmer for 15–20 minutes, stirring occasionally.
2. Prepare the Cheese Mixture:
- In a bowl, mix ricotta cheese, egg, Parmesan, salt, pepper, and parsley until smooth.
3. Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.
- Place a layer of lasagna noodles on top.
- Spread 1/3 of the ricotta mixture over the noodles.
- Sprinkle 1 cup of mozzarella cheese over the ricotta.
- Spoon 1/3 of the meat sauce over the mozzarella.
- Repeat the layers 2 more times: noodles → ricotta → mozzarella → meat sauce.
- Top the final layer with remaining mozzarella (and extra Parmesan if desired).
4. Bake:
- Cover the lasagna with foil (tent the foil slightly to prevent touching the cheese).
- Bake for 25 minutes, then remove foil and bake for another 15–20 minutes, until cheese is bubbly and lightly golden.
5. Rest and Serve:
- Let the lasagna rest for 10–15 minutes before cutting. This helps it set and makes serving easier.
Tips:
- No-Boil Noodles: You can use no-boil noodles directly; just make sure your meat sauce is a bit more liquidy to cook the noodles properly.
- Vegetarian Version: Swap the meat with roasted vegetables like zucchini, eggplant, mushrooms, or spinach.
- Make Ahead: Assemble the lasagna the night before, cover tightly, and refrigerate. Bake the next day, adding 5–10 minutes extra to baking time.
- Extra Flavor: Add a splash of red wine to the meat sauce while simmering for deeper flavor.
This classic lasagna is rich, cheesy, and perfect for a cozy dinner. The layers of tender noodles, flavorful meat sauce, and creamy cheese filling make it a family favorite.
If you want, I can also give a quick weeknight version that’s faster but just as tasty, using a single pan or skillet. Do you want that version too?
