Description
This Easy Homemade Lasagna Recipe is a classic Italian-American dish featuring layers of cooked lasagna noodles, savory ground beef tomato sauce, creamy ricotta cheese mixture, and melted mozzarella. Perfect for family dinners, this recipe combines rich flavors and a satisfying texture, baked to bubbly perfection.
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 (24-ounce) jar marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven and Cook Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package directions until al dente. Drain them well and set aside to prevent sticking.
- Sauté Aromatics and Brown Meat: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for another minute until fragrant. Add ground beef and cook, breaking it apart with a spoon, until fully browned and cooked through.
- Season and Simmer Sauce: Season the beef mixture with salt, black pepper, dried basil, dried oregano, and red pepper flakes if using. Stir in the marinara sauce and allow it to simmer gently for 5 minutes, letting the flavors meld. Remove from heat once done.
- Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese, the large egg, and grated Parmesan cheese. Mix until smooth and creamy, ensuring the ingredients are well incorporated.
- Assemble Lasagna Layers: Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Layer 3 noodles evenly over the sauce, followed by one-third of the ricotta mixture, one-third of the meat sauce, and one-third of the shredded mozzarella. Repeat this layering process two more times, finishing with a top layer of mozzarella cheese.
- Bake Covered: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes. The cover helps trap steam and cook the layers evenly without drying out.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15 to 20 minutes, or until the cheese is fully melted, bubbly, and slightly golden on top.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set the layers and make slicing easier. Garnish with chopped fresh parsley if desired before serving.
Notes
- This lasagna can be assembled ahead of time and refrigerated unbaked for up to 24 hours; just bake when ready to serve.
- For a leaner variation, substitute ground turkey or Italian sausage for the ground beef.
- Using oven-ready lasagna noodles skips the boiling step and saves prep time.
