Here’s a classic, easy homemade Lasagna recipe—rich, cheesy, and perfect for family meals 🍝🧀
Classic Beef & Cheese Lasagna
Ingredients (Serves 6–8)
Meat Sauce
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1 lb (450 g) ground beef (or beef + Italian sausage)
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1 onion, chopped
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3 cloves garlic, minced
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1 jar (24 oz) marinara sauce
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1 can (14 oz) crushed tomatoes
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1 tsp Italian seasoning
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Salt & pepper, to taste
Cheese Filling
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15 oz (425 g) ricotta cheese
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1 egg
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1 ½ cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 tbsp chopped parsley (optional)
Layers
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9–12 lasagna noodles (regular or oven-ready)
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Extra mozzarella for topping
Instructions
1️⃣ Cook the Meat Sauce
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Brown ground beef in a skillet over medium heat.
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Add onion and garlic; cook until softened.
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Stir in marinara, crushed tomatoes, Italian seasoning, salt, and pepper.
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Simmer 15–20 minutes.
2️⃣ Prepare Noodles
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Cook lasagna noodles according to package directions (skip if using oven-ready).
3️⃣ Make Cheese Mixture
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In a bowl, mix ricotta, egg, mozzarella, Parmesan, and parsley.
4️⃣ Assemble Lasagna
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Preheat oven to 375°F (190°C).
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Spread a thin layer of sauce in a 9×13-inch baking dish.
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Layer noodles → ricotta mixture → meat sauce → mozzarella.
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Repeat layers, ending with sauce and mozzarella on top.
5️⃣ Bake
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Cover with foil and bake 30 minutes.
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Uncover and bake 10–15 minutes until bubbly and lightly browned.
6️⃣ Rest & Serve
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Let lasagna rest 10–15 minutes before slicing.
Tips
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Extra creamy: Add a little cream or milk to the ricotta.
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No-boil noodles: Add extra sauce so they soften fully.
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Make ahead: Assemble and refrigerate up to 24 hours before baking.
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Freeze-friendly: Lasagna freezes well before or after baking.
Variations
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Vegetarian: Use spinach, zucchini, mushrooms.
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Chicken Alfredo lasagna
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Keto lasagna: Use zucchini slices instead of noodles.
If you want, I can give a 30-minute skillet lasagna, no-ricotta version, or extra-cheesy