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Lasagna

Lasagna
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This classic Italian lasagna recipe features layers of tender pasta sheets, rich meat or vegetable sauce, and a gooey blend of ricotta, mozzarella, and Parmesan cheeses. Simple to prepare and customizable for any dietary preference, it’s a comforting, crowd-pleasing dish perfect for weeknights or special occasions.

Ingredients

Scale

Lasagna Base

  • Lasagna noodles (no-boil or boiled as preferred, about 12 sheets)

Meat Sauce

  • 1 lb ground beef or Italian sausage (or substitute with vegetables or alternative proteins)
  • 1 can (24 oz) tomato sauce
  • 1 medium onion, chopped
  • 2–3 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tbsp olive oil

Cheese Mixture

  • 15 oz ricotta cheese
  • 1–2 beaten eggs
  • 1/4 cup freshly chopped parsley
  • 1/2 cup grated Parmesan cheese, plus extra for topping

Toppings

  • 2 cups shredded mozzarella cheese
  • Additional grated Parmesan cheese for finishing

Optional Fresh Herbs for Garnish

  • Fresh basil leaves
  • Chopped parsley

Instructions

  1. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent. Add the ground beef or Italian sausage and cook until browned. Pour in the tomato sauce, season with salt, pepper, dried basil, and oregano. Allow the sauce to simmer gently for 15-20 minutes to develop deep flavors.
  2. Cook the Noodles: If using traditional noodles, boil them in salted water according to package instructions until al dente. Drain carefully and lay flat to prevent sticking. If using no-boil noodles, ensure your sauce is sufficiently moist to cook them during baking.
  3. Mix the Cheese Filling: In a mixing bowl, combine ricotta cheese with beaten eggs, chopped parsley, and 1/2 cup grated Parmesan cheese. Stir gently until well combined to create a creamy, cohesive mixture.
  4. Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of a baking dish. Arrange a layer of noodles over the sauce. Spread a portion of the ricotta mixture evenly on top of the noodles, then sprinkle a layer of shredded mozzarella cheese. Spoon more meat sauce over the cheese. Repeat layering until all ingredients are used, finishing with mozzarella and a final dusting of Parmesan cheese on top.
  5. Bake to Perfection: Cover the baking dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes. Remove the foil and continue baking for another 10-15 minutes until the top is golden and bubbly. Let the lasagna rest for at least 15 minutes before slicing and serving.

Notes

  • Rest before slicing: Allow the lasagna to cool for 15 minutes after baking for cleaner slices and better flavor melding.
  • Don’t over-sauce: Use enough sauce to keep layers moist but avoid sogginess.
  • Use high-quality cheese: Fresh, flavorful cheeses elevate taste and texture.
  • Layer carefully: Distribute ingredients evenly for balanced bites and attractive presentation.
  • Customize seasoning: Taste your sauce before assembling and adjust salt, pepper, or herbs as needed.

Nutrition

Keywords: lasagna, Italian, baked pasta, comfort food, meat sauce, ricotta, mozzarella, Parmesan, casserole

Find it online: https://marygourmet.com/lasagna/