Classic Homemade Lasagna (Print)
Hearty layers of pasta, savory meat sauce, and a trio of cheeses baked to golden, bubbling perfection.
# Ingredients:
→ Meat Sauce
01 -
900 g ground beef (80/20 blend)
02 -
1 large onion, finely diced
03 -
4 cloves garlic, minced
04 -
1.6 kg crushed tomatoes (2 x 800 g cans)
05 -
30 g tomato paste
06 -
4 g dried oregano
07 -
4 g dried basil
08 -
5 g granulated sugar
09 -
Salt and black pepper, to taste
→ Cheese Filling
10 -
900 g whole milk ricotta cheese
11 -
2 large eggs
12 -
45 g freshly grated Parmesan cheese
13 -
8 g fresh parsley, chopped
14 -
6 g salt
15 -
2 g black pepper
→ Assembly
16 -
450 g dried lasagna noodles
17 -
450 g mozzarella cheese, shredded
18 -
45 g Parmesan cheese, freshly grated
19 -
Fresh basil leaves, for garnish
# Steps:
01 -
In a large heavy pot over medium heat, brown the ground beef for 8–10 minutes, breaking up clumps with a wooden spoon. Add onion and cook for 5 minutes until softened. Stir in garlic and sauté for 1 minute until fragrant. Incorporate crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, and a generous pinch of salt and pepper. Stir to blend well, then reduce heat and simmer uncovered for 30–40 minutes until thickened.
02 -
In a medium bowl, combine the ricotta cheese, eggs, Parmesan, parsley, salt, and black pepper. Mix thoroughly until smooth and refrigerate until assembly.
03 -
Bring a large pot of salted water to a boil. Add lasagna noodles and cook until just al dente according to package instructions, typically 8–10 minutes. Drain immediately and lay the noodles flat on a clean surface.
04 -
Preheat the oven to 190°C.
05 -
Spread a thin layer of meat sauce over the base of a deep baking dish. Place the first layer of noodles, followed by an even layer of the ricotta mixture, then sprinkle with mozzarella. Spoon over more meat sauce. Repeat these layers two more times, finishing with noodles and the remaining sauce. Top generously with Parmesan.
06 -
Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove foil and continue baking for another 25 minutes or until top is golden and bubbling.
07 -
Allow lasagna to rest for 15–20 minutes before slicing. Garnish with fresh basil before serving.
# Additional Notes:
01 -
Let rest 15–20 minutes after baking to achieve clean, neat slices.
02 -
Lasagna can be prepared up to 24 hours ahead and refrigerated prior to baking.
03 -
Dish freezes well for up to 3 months if baked and cooled completely.
04 -
Use whole milk ricotta for optimal flavor and texture.