Hearty Homemade Lasagna
🕒 Total Time: 1 hr 30 mins | 🍴 Serves: 6–8
Ingredients
For the Meat Sauce:
1 lb ground beef (or half beef/half Italian sausage)
1 small onion, finely chopped
2 garlic cloves, minced
1 (28 oz) can crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt and black pepper, to taste
1 tsp sugar (optional, to balance acidity)
For the Ricotta Mixture (optional layer):
1½ cups ricotta cheese
1 egg
¼ cup grated Parmesan
Salt and pepper, to taste
Other Layers:
9–12 lasagna noodles (boiled al dente or use oven-ready)
2½ cups shredded mozzarella cheese
Extra grated Parmesan for topping
Instructions
1. Make the meat sauce:
In a large pan, cook ground beef and onion over medium heat until browned. Drain excess fat.
Add garlic, cook 1 min. Stir in tomatoes, tomato paste, herbs, salt, pepper, and sugar. Simmer uncovered for 20–30 mins, stirring occasionally.
2. Prepare ricotta mixture (if using):
In a bowl, mix ricotta with egg, Parmesan, salt, and pepper. Set aside.
3. Assemble the lasagna:
Preheat oven to 375°F (190°C).
In a baking dish, spread a thin layer of sauce on the bottom.
Add a layer of noodles, then ricotta mixture, sauce, and mozzarella.
Repeat layers (about 3 total), ending with sauce and a generous layer of mozzarella on top.
Sprinkle with extra Parmesan and a few dried herbs if desired.
4. Bake:
Cover loosely with foil and bake for 25 minutes.
Remove foil and bake an additional 15–20 minutes until bubbling and golden.
Let rest for 10–15 minutes before slicing.
✨ Styling Tips for That Homey Look:
Cut a generous slice and let some sauce and cheese spill naturally.
Serve on a simple white plate with a few melted cheese strands stretching onto the plate.
Let a little sauce pool at the base. A touch of chopped parsley adds color.
Natural light from the side will bring out all the rich textures.