Homemade Layered Italian Lasagna (Printable Version)
Cheesy layers with hearty meat sauce and creamy ricotta, all baked to golden perfection. Italian classic for dinner.
# What You'll Need:
→ Meat Sauce
01 -
450 g ground beef or a combination of ground beef and Italian sausage
02 -
1 small onion, finely diced
03 -
2 cloves garlic, minced
04 -
800 g crushed tomatoes
05 -
2 tablespoons tomato paste
06 -
1 teaspoon dried oregano
07 -
1 teaspoon dried basil
08 -
Salt and freshly ground black pepper, to taste
09 -
1 teaspoon granulated sugar (optional, to balance acidity)
→ Ricotta Mixture
10 -
360 ml (1½ cups) ricotta cheese
11 -
1 large egg
12 -
25 g (¼ cup) grated Parmesan cheese
13 -
Salt and freshly ground black pepper, to taste
→ Assembly and Garnish
14 -
9–12 lasagna noodles (regular or oven-ready)
15 -
200 g (2 cups) shredded mozzarella cheese
16 -
Extra grated Parmesan cheese, for topping
17 -
Fresh basil leaves, for garnish (optional)
# Steps To Follow:
01 -
In a large skillet over medium heat, cook ground beef and onion until browned, breaking up the meat as it cooks. Add the minced garlic and sauté for 1 minute. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and sugar (if using). Simmer uncovered for 15–20 minutes, stirring occasionally.
02 -
In a mixing bowl, combine ricotta cheese, egg, grated Parmesan, salt, and pepper. Mix until smooth and fully incorporated.
03 -
If using regular lasagna noodles, cook them in boiling salted water according to the package instructions until al dente. Drain and lay flat on a clean surface to prevent sticking.
04 -
In a 23 x 33 cm (9 x 13 inch) baking dish, spread a thin layer of meat sauce on the bottom. Arrange a layer of noodles over the sauce. Evenly spread one third of the ricotta mixture over the noodles, followed by a portion of shredded mozzarella. Repeat the layering (sauce, noodles, ricotta, mozzarella) two more times. Finish with remaining meat sauce, mozzarella, and a generous sprinkle of grated Parmesan on top.
05 -
Preheat oven to 190°C (375°F). Lightly grease a piece of foil and cover the baking dish. Bake covered for 25 minutes. Remove foil and continue baking uncovered for 15–20 minutes or until the lasagna is bubbling and the top is golden.
06 -
Allow the lasagna to rest for 10 minutes to firm up before slicing. Garnish with freshly chopped basil or parsley if desired, and serve hot.
# Notes and Tips:
01 -
For a lighter texture, let the assembled lasagna rest for at least 10 minutes before serving.