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The Best Homemade Lasagna with Ricotta and Meat Sauce

A thick, layered slice of amazing 1-dish lasagna featuring rich meat sauce and melted cheese topping.
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Make this classic lasagna featuring rich meat sauce, creamy ricotta filling, and perfectly melted mozzarella. This recipe provides clear steps for a satisfying, soul-satisfying Italian comfort food dinner.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 cups shredded mozzarella cheese

Instructions

  1. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
  2. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  3. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Add ground beef to the skillet. Cook until browned, breaking it up with a spoon. Drain excess fat.
  5. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
  6. In a medium bowl, mix together the ricotta cheese, egg, and 1/4 cup Parmesan cheese.
  7. Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked noodles over the sauce.
  9. Spread half of the ricotta mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: noodles, remaining ricotta mixture, one-third of the mozzarella, and remaining meat sauce.
  13. Top with a final layer of noodles, the remaining mozzarella cheese, and a sprinkle of extra Parmesan cheese.
  14. Cover the baking dish tightly with aluminum foil.
  15. Bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is bubbly and lightly browned.
  16. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For cleaner slices, allow the lasagna to rest for at least 15 minutes after removing it from the oven.
  • You can prepare the entire dish ahead of time, cover it, and refrigerate it for up to 24 hours before baking. Add about 10 minutes to the covered baking time if baking straight from the refrigerator.
  • If you are looking for simple ways to manage your weekly meals without relying on meal planning services, this recipe is a great choice for batch cooking.

Nutrition

Find it online: https://www.purecookingjoy.com/best-homemade-lasagna-recipe/

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