Easy Lasagna Rich Meat Cheese (Print)
Tender noodles layered with savory meat sauce, creamy ricotta, and gooey cheese for crowd-pleasing comfort.
# Ingredients:
→ Lasagna Base
01 -
9 lasagna noodles (regular or no-boil)
→ Meat Sauce
02 -
500 g ground beef or pork
03 -
1 tablespoon olive oil
04 -
1 onion, finely chopped
05 -
2 garlic cloves, minced
06 -
700 ml marinara sauce
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon dried basil
09 -
Salt and freshly ground black pepper, to taste
→ Cheese Layer
10 -
500 g ricotta cheese or cottage cheese
11 -
1 egg
12 -
250 g mozzarella cheese, shredded
13 -
50 g Parmesan cheese, grated
# Steps:
01 -
Preheat the oven to 180°C. If using regular noodles, cook them in salted boiling water according to package instructions, then drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 3 minutes. Add minced garlic and cook for 1 minute more.
03 -
Add ground beef or pork to the pan, season with salt and pepper, and cook until well browned. Drain excess fat from the skillet.
04 -
Pour in marinara sauce, oregano, and basil. Stir well and simmer for 5 to 7 minutes until flavors meld.
05 -
Combine ricotta cheese and egg in a bowl. Season lightly with salt and pepper and stir until smooth.
06 -
In a 23×33 cm baking dish, spread a thin layer of meat sauce on the base. Arrange 3 noodles on top, then layer with one-third of the ricotta mixture, a portion of meat sauce, and a layer of shredded mozzarella. Repeat for a total of three layers. Finish with remaining sauce and sprinkle grated Parmesan evenly on top.
07 -
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 to 15 minutes, or until bubbly and golden on top.
08 -
Allow to rest for 10 minutes before slicing to ensure neat portions. Serve warm.
# Additional Notes:
01 -
No-boil noodles streamline assembly but require an extra ladle of sauce to ensure sufficient moisture during baking.
02 -
For an ultra-creamy texture, substitute béchamel sauce in place of ricotta.
03 -
Stirring in sautéed spinach or chopped vegetables adds nutrition and variety.
04 -
Leftovers develop deeper flavor; keep refrigerated for up to three days.