Hearty Homemade Lasagna with Meat Sauce & Mozzarella
Ingredients
For the Meat Sauce:
1 tbsp olive oil
1 lb ground beef (or a mix of beef and Italian sausage)
1 small onion, finely chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 tbsp tomato paste
1 tsp sugar
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
For the Ricotta Layer:
1½ cups ricotta cheese
1 egg
½ cup grated Parmesan cheese
1 tbsp chopped fresh parsley (or 1 tsp dried)
Salt and pepper to taste
Other:
9 lasagna noodles, cooked and drained (or use oven-ready)
2–3 cups shredded mozzarella cheese
Extra Parmesan for topping
Fresh basil for garnish
Instructions
1. Make the Meat Sauce:
Heat olive oil in a skillet over medium heat.
Sauté onion until soft, then add garlic and cook for 1 minute.
Add ground beef and cook until browned; drain excess fat.
Stir in crushed tomatoes, tomato paste, sugar, oregano, and basil.
Simmer on low for 20–30 minutes, stirring occasionally. Season to taste.
2. Mix the Ricotta Layer:
In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper. Mix well.
3. Assemble the Lasagna:
In a 9x13 inch baking dish:
Spread a thin layer of sauce on the bottom.
Add 3 noodles, slightly overlapping.
Spread ⅓ of the ricotta mixture.
Spoon over meat sauce, then sprinkle mozzarella.
Repeat layers twice more, ending with sauce and mozzarella on top.
Sprinkle extra Parmesan for a crisp top.
4. Bake:
Cover with foil and bake at 375°F (190°C) for 25 minutes.
Uncover and bake another 15–20 minutes until bubbly and golden-brown.
Let rest for 10–15 minutes before slicing (for slightly less mess… or don’t, for that gooey melt!).
5. Garnish & Serve:
Top with a sprig of fresh basil.
Serve with garlic bread and a crisp salad if you like.
Want a vegetarian version or one with béchamel? I’ve got you covered.