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The Best Homemade Lasagna Recipe: Classic Comfort with Creamy Ricotta

A thick, multi-layered slice of baked lasagna with rich meat sauce and melted cheese topping.
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This recipe brings back cherished memories with rich meat sauce, tender pasta, and creamy ricotta cheese layers. It is the ultimate comfort food dinner.

Ingredients

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  • 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, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 cups shredded mozzarella cheese, divided

Instructions

  1. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
  2. While noodles cook, prepare the meat sauce. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add ground beef to the pot. Cook, breaking it up with a spoon, until fully browned. Drain off any excess fat.
  4. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes.
  5. In a medium bowl, combine the ricotta cheese, beaten egg, and 1/4 cup of Parmesan cheese. Mix well until smooth.
  6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). 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 layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  13. Top with the final layer of noodles and sprinkle the remaining mozzarella and a dusting of Parmesan cheese over the top.
  14. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  15. 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 lasagna rest on the counter for 10 to 15 minutes before slicing and serving. This helps the layers set for cleaner slices.

Notes

  • For a richer sauce, you can simmer it for up to an hour, stirring occasionally.
  • If you want to make this a make-ahead lasagna meal prep, assemble the entire dish, cover it, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.
  • Use no-boil lasagna noodles if you want to skip the boiling step entirely, but adjust liquid in the sauce slightly if the mixture seems too thick.

Nutrition

Find it online: https://delishdiarist.com/best-homemade-lasagna-recipe-comfort/