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Classic Lasagna

A comforting, crowd-pleasing lasagna with seasoned beef, tangy tomato sauce, creamy ricotta, and gooey mozzarella, perfect for family dinners or meal prep.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Noodles & Meat
  • 12 sheets Lasagna noodles (regular or no-boil)
  • 1 lb ground beef or substitute with ground turkey or plant-based meat
Sauce
  • 24-28 oz tomato sauce (or crushed tomatoes + a splash of tomato paste) use a well-seasoned marinara if preferred
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1-2 tbsp olive oil
  • 1-2 tsp Italian seasoning
  • ½ tsp salt to taste
  • black pepper, to taste
Cheese Filling
  • 1 ½ cups ricotta cheese or cottage cheese blended slightly for a substitute
  • 2 cups shredded mozzarella plus extra for topping
  • ½ cup grated Parmesan cheese

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook lasagna noodles according to package instructions; drain and lay flat.
  3. In a large skillet, heat olive oil over medium heat, add chopped onion, and sauté until soft, about 4–5 minutes.
  4. Stir in minced garlic and cook for 30 seconds more until fragrant.
  5. Add ground beef and cook until fully browned, then drain excess fat.
  6. Add tomato sauce, Italian seasoning, salt, and pepper, and let simmer for 12–15 minutes.
  7. In a bowl, mix ricotta with a pinch of salt, pepper, and Italian seasoning.
Assembly
  1. Spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish.
  2. Layer noodles, then half the ricotta mixture, and sprinkle with mozzarella.
  3. Repeat layers of sauce, noodles, ricotta, and mozzarella.
  4. Top with the final layer of sauce and sprinkle with mozzarella and Parmesan.
Baking
  1. Cover the dish tightly with foil and bake for 25 minutes.
  2. Remove foil and bake for another 25 minutes until cheese is bubbly and golden.
Resting
  1. Let the lasagna rest for 10–15 minutes before slicing.

Notes

Serve with fresh basil or parsley. Pairs nicely with a salad or garlic bread. For storage, refrigerate for up to 4 days or freeze for 3 months.