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The Best Homemade Lasagna Recipe with Rich Meat Sauce and Creamy Ricotta Filling

A thick, layered slice of homemade lasagna showing meat sauce, ricotta cheese, and pasta, topped with melted cheese and parsley.
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Make this classic Italian-American lasagna from scratch. This recipe delivers rich meat sauce, creamy ricotta layers, and bubbling mozzarella for the ultimate comfort food experience.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 large 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 basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded mozzarella cheese, divided

Instructions

  1. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and set them aside.
  2. Prepare the meat sauce: Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
  3. Add the ground beef to the pot. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in the crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
  5. Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well until everything is fully incorporated.
  6. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta.
  11. Spoon half of the remaining meat sauce over the mozzarella layer.
  12. Repeat the layering process: noodles, the remaining ricotta mixture, one-third of the mozzarella, and the rest of the meat sauce.
  13. Top with a final layer of noodles, the remaining mozzarella cheese, and a light sprinkle of Parmesan if desired.
  14. Cover the baking dish tightly with aluminum foil.
  15. Bake for 25 minutes. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  16. Let the homemade lasagna rest for 10 to 15 minutes before slicing and serving.

Notes

  • You can make the meat sauce a day ahead to deepen the flavor.
  • To freeze, assemble the entire lasagna (do not bake), cover tightly with plastic wrap and foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking, adding about 15 minutes to the covered baking time.
  • For a richer flavor, substitute half of the ground beef with ground Italian sausage.

Nutrition

Find it online: https://delicerecipe.com/best-homemade-lasagna-recipe-from-scratch/