Description
A classic easy lasagna recipe with layers of rich meat sauce, creamy ricotta, and gooey mozzarella — perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 12 lasagna noodles (traditional or oven-ready)
- 1 lb ground beef (or sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jar (24 oz) tomato sauce
- 1 can (14 oz) crushed tomatoes
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Fresh basil (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook noodles according to package directions if not using oven-ready. Drain and set aside.
- Brown meat: In a skillet over medium heat, cook ground beef with onion and garlic until fully browned. Drain excess fat.
- Add sauce: Stir in tomato sauce, crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- Mix ricotta layer: In a bowl, combine ricotta cheese, egg, and half the parmesan.
- Assemble: Spread 1 cup meat sauce in the baking dish. Layer noodles, ricotta mixture, mozzarella, and sauce. Repeat for 3 layers.
- Top & Bake: Finish with sauce, mozzarella, and remaining parmesan. Cover with foil and bake for 25 minutes. Remove foil and bake 20 more minutes until bubbly and golden.
- Rest & Serve: Let lasagna rest for 10–15 minutes before slicing. Garnish with basil.
Notes
- For extra flavor, use a mix of ground beef and sausage.
- Letting it rest prevents a messy cut.
- Make ahead and freeze before baking for easy weeknight meals.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/8 pan)
- Calories: 410 kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg