📝 Introduction.

You know that wonderful smell that comes from making Lasagna at home? It’s a smell that you have to savor. I’ll never forget the first day I made it. I was about 17 years old then. “Lasagna is more than just a dish.

There’s something comfortingly satisfying about layers of pasta, creamy cheese, and a delicious meat sauce coming together in the oven. It takes a while, but the result is so tasty.

I tried adding new ingredients to this recipe to make it even more delicious. This lasagna recipe is perfect for a family dinner, and it’s full of flavor that will impress your guests. I’ve given you this recipe in a way that is easy enough for even a novice cook to make with confidence.

💡 Why You’ll Love This Recipe.

Feeds a Lot: One pan can feed up to 8 people.

Saves Time: Make this lasagna recipe the night before and refrigerate it. Then, bake it when you’re ready to eat, saving you a lot of valuable time.

Delicious: Enjoy layers of meat and melted mozzarella that are truly amazing.

Make it your own: Change up the ingredients in this lasagna recipe to your liking. Use turkey instead of beef, or add more vegetables to make it work with whatever you have on hand.

Easy to Cook: Your guests will think you spent hours cooking this recipe. But you don’t have to work hard at all.

📊 Recipe Overview.

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour 25 minutes

Servings: 8

Calories (Approx): 485 per serving

🧂 Ingredients & Substitutes.

Choosing the right ingredients makes a good lasagna great.

1. Meat – I always use 85% lean ground beef, which gives it a good quality flavor without too much oil. You can also use ground turkey if you prefer. Also, for extra flavor, try mixing ground beef and Italian sausage; that combination adds a nice flavor to this recipe.
2. Tomatoes – Buy San Marzano tomatoes if you can. Regular tomatoes work well, but high-quality tomatoes will enhance the dish’s flavor.
3. Cheese – Always use whole-milk ricotta; low-fat cheese tends to get grainy and weird in the oven, but whole-milk ricotta stays smooth and creamy. Also, buy a block of mozzarella and shred it yourself. Bagged cheese contains a powder that prevents lumps, which will prevent the cheese from melting properly, so use freshly-shredded mozzarella.
4. Parmesan – Be sure to add Parmesan. It adds a salty, nutty flavor and helps hold everything together.

Here’s your complete list:

• 1 lb lean ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 28 oz can crushed tomatoes
• 6 oz can tomato paste2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 15 oz whole milk ricotta cheese
• 1 large egg
• ¼ cup fresh parsley, chopped
• 3 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 12 lasagna noodles

🔪 Kitchen Tools Required.

• Large skillet or saucepan
• 9×13 inch baking dish
• Large pot (for boiling noodles)
• Mixing bowls
• Wooden spoon
• Colander
• Aluminum foil

👩‍🍳 Step-by-Step Guide to Making Lasagna.

Step 1: Cook the noodles.

Fill a large pot with water and salt, add your lasagna noodles, and cook according to the package instructions. Remove them from the pot when they feel a little firm. Don’t cook them all the way through. The oven will finish it off,

Now flatten each noodle on a piece of parchment paper to prevent them from sticking together.

Step 2: Make the meat sauce.

Heat the olive oil in a large pan over medium-high heat, add the diced onion and cook until soft and translucent, 3-4 minutes. Add the minced garlic and stir-fry for about 30 seconds until you can smell it.

Now add the ground beef to the pan and cook until no longer pink, 6-7 minutes. Use a wooden spoon to break up the meat into small pieces. Then skim off any excess fat that has accumulated in the pan.

Pour in the crushed tomatoes and tomato paste, add the Italian seasoning, salt, and pepper, and mix everything. Reduce the heat and let the sauce simmer for 15 to 20 minutes. This will thicken the sauce and allow the flavors to meld. Taste and add more salt or pepper if needed.

Step 3: Make the Ricotta Mixture.

While the sauce simmers, whisk together the ricotta, egg, and parsley until smooth. This will create the special, creamy layer everyone loves.

Step 4: Make the Layers.

Preheat your oven to 375°F (190°C).

Now follow this sequence to make the Lasagna:

1️⃣ Sauce Base: Spread ½ cup of the meat sauce on the bottom of your baking dish; this will stop the noodles from sticking.

2️⃣ Noodles: Place three lasagna noodles on top of the sauce.

3️⃣ Ricotta: Spread a third of your ricotta mixture over the noodles.

4️⃣ Cheese: Sprinkle with ¾ cup mozzarella and ¼ cup parmesan.

5️⃣ More sauce: Spoon a third of the remaining meat sauce over the cheese.

You will now repeat this step twice more. Finish with a final layer of noodles and top with the remaining meat sauce and the remaining mozzarella and Parmesan.

Step 5: Bake to perfection.

Cover your baking dish with aluminum foil and place it in the oven for 25 minutes. Remove the aluminum foil, place the dish back in the oven, and bake for another 25 to 30 minutes until the cheese is bubbling and golden brown.

Remove from the oven after the baking time is up. Let your delicious lasagna rest for 10 to 15 minutes before cutting it.

Waiting 10 – 15 minutes helps everything inside to firm up. So when you cut your slices, they will hold their shape nicely.

 Watch the video below for a visual walkthrough of each step.

💡 Pro Cooking Tips.

Don’t overcook the noodles – they will absorb the liquid from the sauce while baking. If you cook them too long at the beginning, the noodles will become mushy. So always use fairly firm noodles.

Let the sauce thicken – if you use a watery sauce, you will get a watery lasagna, so make the sauce just right.

Cook slowly – don’t turn the oven heat up too high, as the heat will burn the top before the middle is cooked.

What to Serve With lasagna.

• Chicken Piccata

🔄️ Healthier Swaps.

Use whole wheat or chickpea pasta: It will give you the right texture and provide protein and extra fiber.

Use ground turkey: You can use ground turkey instead of beef, which will cut down on fat and calories while still keeping the Lasagna’s texture the same.

Add spinach: Place spinach between the layers to hide the vegetables. Your kids won’t see them at any time, and hiding the vegetables this way will give them an extra boost of vitamins.

🥡 Storage & Reheating.

Refrigerator: Leftovers can be stored in an airtight container for up to 5 days. In fact, Lasagna tastes even better the next day.

Freezer: Wrap each portion in plastic wrap first. Then wrap it again in foil. This way, you can store it in the freezer for up to 2 months.

Reheat: Cover the Lasagna with foil and bake at 350°F for 20 to 25 minutes. If the food is frozen, let it thaw in the refrigerator overnight first. You can also use the microwave for this, but it is best to cover the dish so that the Lasagna remains moist.

📌 Conclusion.

Hey, I’m not going to lie; making Lasagna takes some time and effort. But when you take that golden, bubbly beauty out of the oven and see the reactions on everyone’s faces, you’ll completely forget how long it took to make it.

This has become my go-to lasagna recipe for Sunday dinners, parties, or when you need to take care of someone. Because, let’s face it, it’s the kind of dish that brings people together around a table, and we need more of that in our lives.

Please leave your comments about this lasagna recipe below, share your photos, and tell me what changes you made.

Check more recipes on our homepage: TastyRecipeZone

(Some images in this article were generated using AI.)

❓ FAQs

1. Question: Can this recipe be made vegetarian? How?
   Answer: Yes, of course! You can make this recipe vegetarian if you want. When making it vegetarian, use vegetables like mushrooms, bell peppers, and spinach instead of meat. You can use lentils for protein
2. Question: How do I know when the Lasagna is done?
   Answer: It’s straightforward. When the Lasagna is done, the cheese should be golden brown and bubbly. To be precise, the internal temperature should reach 165°F.
3. Question: Can I use uncooked noodles for this recipe?
   Answer: Yes! Make sure your sauce is a little thinner than you’re used to, as the noodles will absorb the liquid as they cook. Add 1/4 cup of water to your meat sauce and cover tightly with foil for the first part of the baking process.
4. Question: Why is my Lasagna soggy?
   Answer: This usually happens when the meat sauce isn’t thick enough or the noodles are overcooked. Also, resting after baking is very important – it allows the liquid to redistribute.
5. Question: Can I make the Lasagna ahead of time?
   Answer: Absolutely! Assemble the entire Lasagna, cover tightly, and refrigerate for up to 24 hours. As it will be cold, add 10-15 minutes to your baking time.