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Classic Homemade Lasagna

Classic Homemade Lasagna

Make this simple lasagna recipe for an easy weeknight dinner with layers of meat sauce, ricotta, mozzarella, and tender pasta. Perfect for the whole family.
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Prep Time 25 minutes
Cook Time 55 minutes
Rest Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8
Calories: 560
Ingredients Method Notes

Ingredients
  

  • For the Meat Sauce
  • 1 pound ground beef
  • 1 small onion diced
  • 3 garlic cloves minced
  • 24 ounces marinara sauce
  • 1 15-ounce can tomato sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • For the Cheese Filling
  • 15 ounces ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For Assembly
  • 12 lasagna noodles cooked according to package directions
  • 3 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh parsley for garnish

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Cook the ground beef in a large skillet over medium heat until browned. Drain excess grease.
  3. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
  4. Add the marinara sauce, tomato sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper. Simmer for 10 minutes.
  5. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper until smooth.
  6. Spread a thin layer of meat sauce on the bottom of the baking dish.
  7. Arrange a layer of cooked lasagna noodles over the sauce.
  8. Spread one-third of the ricotta mixture over the noodles, then spoon on one-third of the meat sauce and sprinkle with mozzarella cheese.
  9. Repeat the layers two more times.
  10. Finish with the remaining noodles, meat sauce, mozzarella, and Parmesan cheese.
  11. Cover loosely with foil and bake for 35 minutes.
  12. Remove the foil and bake for another 15 to 20 minutes until the cheese is golden and bubbly.
  13. Let the lasagna rest for 15 minutes before slicing and serving.
  14. Garnish with chopped parsley.

Notes

  • Let the lasagna rest before cutting for cleaner slices.
  • Cover with foil during the first part of baking to prevent over-browning.
  • Freshly shredded mozzarella melts better than pre-shredded.
  • Simmering the sauce improves the flavor.
  • Do not overcook the noodles since they'll continue cooking in the oven.