My Best Homemade Lasagna

$- 12 lasagna noodles - 1 lb ground beef or turkey - 1 onion, chopped For my lasagna, I always use 12 lasagna noodles. They create a firm base. I prefer ground beef, but turkey works well too. It gives a lighter touch. I chop one onion to add flavor to the meat sauce. - 15 oz ricotta cheese - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese I love to use 15 ounces of ricotta cheese. It makes the layers creamy. I add 2 cups of shredded mozzarella for that gooey texture. A sprinkle of 1 cup of grated Parmesan adds a nice salty kick. - 1 tablespoon dried oregano - 1 tablespoon fresh basil (or 1 teaspoon dried) - Olive oil for cooking, salt, and pepper Seasonings are key for great flavor. I use 1 tablespoon of dried oregano and fresh basil. If I don’t have fresh basil, dried works too. I cook with a splash of olive oil, and I always season with salt and pepper. These simple ingredients make a big difference in taste. {{ingredient_image_1}} First, I boil a large pot of salted water. I cook the lasagna noodles according to the package instructions. This usually takes about 8 to 10 minutes. You want them al dente, not too soft. Once cooked, I drain them and lay the noodles flat on a baking sheet. This keeps them from sticking together. In a large skillet, I heat a tablespoon of olive oil over medium heat. Then, I add the chopped onion and minced garlic. I sauté them for about 3 to 4 minutes until they soften. Next, I add the ground beef or turkey to the skillet. I cook it until browned, breaking it apart with a spatula. After it’s cooked, I drain any excess fat. I then stir in the marinara sauce along with oregano, basil, salt, and pepper. I let it simmer for 5 to 10 minutes. This helps meld the flavors together. In a separate bowl, I mix the ricotta cheese with one egg. I add a pinch of salt and pepper. I stir it until smooth. This mixture adds creaminess to the lasagna. To assemble, I spread a thin layer of meat sauce at the bottom of my baking dish. I place 4 lasagna noodles over the sauce. Then, I spread half of the ricotta mixture over the noodles. Next, I layer more meat sauce and sprinkle mozzarella cheese on top. I repeat these layers. For the final layer, I top with the last 4 noodles, the remaining meat sauce, and mozzarella cheese. I finish with grated Parmesan cheese on top. I cover it with foil and bake it in the preheated oven for 25 minutes. After that, I remove the foil and bake for an additional 15 to 20 minutes until the cheese is bubbly and golden. Finally, I let the lasagna cool for 10 to 15 minutes before slicing. This helps it keep its shape. Layering your lasagna right makes all the difference. Start with a thin layer of meat sauce on the bottom. This prevents sticking. Next, lay down four noodles side by side. Make sure they don’t overlap. Add half of the ricotta mixture on top. Then, spread more meat sauce and sprinkle mozzarella cheese. Repeat this twice. To avoid sogginess, don’t over-sauce. Use just enough liquid to flavor the noodles. Drain cooked noodles well before layering. This keeps them firm. The best temperature for baking lasagna is 375°F (190°C). This lets the cheese melt perfectly. Cover the dish with foil for the first 25 minutes. This helps the cheese melt without burning. After that, remove the foil. Bake uncovered for an extra 15-20 minutes. You want the cheese golden and bubbly. For a great presentation, cut the lasagna into squares. Serve it hot on a bright plate. A sprinkle of fresh basil adds color and flavor. Pair your lasagna with garlic bread for a hearty meal. You can also add a side salad for a fresh touch. These extras make your dish feel special and inviting. Pro Tips Tip for Layering: Make sure to spread the ricotta mixture evenly for a balanced flavor in every bite. Tip for Meat Options: Feel free to substitute the ground beef with Italian sausage for an extra kick of flavor! Tip for Cheese: For a cheesier lasagna, mix different types of cheese like provolone or gouda with the mozzarella. Tip for Resting: Let the lasagna rest after baking; this helps it hold its shape when you slice it. {{image_2}} You can easily make a vegetarian lasagna. Just swap the meat for your favorite veggies. Try using spinach, mushrooms, or zucchini. These add great flavor and color. You can also mix in bell peppers or artichokes. For cheese, look for vegetarian options. Many brands offer plant-based mozzarella and ricotta. This keeps the dish creamy without meat. If you need a gluten-free lasagna, use gluten-free noodles. They come in many types, so pick your favorite. Some options are made from rice, corn, or quinoa. Make sure your sauce and cheese are gluten-free too. Most marinara sauces are safe, but check the label. Some cheeses may have added ingredients, so read closely. To make your lasagna unique, add spices and herbs. Try red pepper flakes for heat or fresh parsley for freshness. You can also add a pinch of nutmeg to your ricotta for warmth. Mix different cheese types for a fun twist. Use gouda or fontina for a richer flavor. A blend of cheeses creates a tasty surprise in every bite. To keep your leftover lasagna fresh, you can refrigerate or freeze it. If you plan to eat it soon, refrigerating works best. Use an airtight container or wrap it tightly with plastic wrap. For longer storage, freeze the lasagna. A heavy-duty freezer bag or a freezer-safe container works well. Make sure to remove as much air as possible to prevent freezer burn. When it's time to enjoy your lasagna again, proper reheating is key. The best way is to use the oven. Preheat it to 350°F (175°C). Place the lasagna in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. You can also microwave it if you're in a hurry. Use a microwave-safe plate and heat in short bursts. Stir or check often to avoid cold spots. In the fridge, your lasagna lasts about 3-5 days. If you freeze it, it can last up to 3 months. Always check for signs of spoilage. Look for an off smell, color changes, or mold. If you notice any of these, it's best to throw it away. Enjoy your delicious homemade lasagna safely! Yes, you can use no-boil lasagna noodles. They save time, and you don’t have to cook them first. Just layer them in with your meat sauce and ricotta mixture. You may need to add a bit more sauce to ensure they cook well in the oven. You can prep your lasagna the day before. Assemble it but do not bake it yet. Cover it tightly with foil and place it in the fridge. When ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven. This helps with even cooking. Lasagna goes great with a simple green salad. A Caesar salad or garlic bread also works well. You can serve roasted vegetables or a nice tomato salad for a fresh touch. These sides balance the richness of the lasagna. Look for the cheese on top to be golden and bubbly. You can also check if the sauce is bubbling around the edges. If you insert a knife in the center, it should come out hot. Let it cool for 10-15 minutes before serving to help it hold together. In this article, we covered how to make delicious lasagna from start to finish. We looked at the main ingredients, like noodles, meat, and cheese. You learned how to prepare the sauce and layer everything properly. We also shared tips for perfecting your dish and keeping leftovers fresh. Remember, you can make variations to fit any taste or diet. Making lasagna is fun and rewarding. Enjoy your cooking and share this tasty meal with others!$

A delicious and hearty lasagna made with layers of noodles, meat sauce, and cheese.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Italian

Servings 8

Calories 400 kcal

Ingredients

12 noodles lasagna
1 lb ground beef or turkey
1 whole onion, chopped
2 cloves garlic, minced
3 cups marinara sauce
15 oz ricotta cheese
1 whole egg
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 tablespoon dried oregano
1 tablespoon fresh basil
to taste Salt and pepper
1 tablespoon olive oil for cooking

Instructions

Preheat the oven to 375°F (190°C).
In a large pot of boiling salted water, cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a baking sheet to prevent sticking.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.
Add the ground beef or turkey to the skillet. Cook until browned, breaking it apart with a spatula. Once cooked, drain any excess fat.
Stir in the marinara sauce along with the oregano, basil, salt, and pepper. Let simmer for 5-10 minutes to meld the flavors.
In a separate bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper. Mix until smooth.
To assemble, spread a thin layer of meat sauce at the bottom of a 9x13 inch baking dish. Layer 4 lasagna noodles over the sauce.
Spread half of the ricotta mixture over the noodles, followed by a layer of meat sauce, and a sprinkle of mozzarella cheese. Repeat the layers (noodles, ricotta, meat sauce, mozzarella).
For the final layer, top with the last 4 noodles, remaining meat sauce, mozzarella cheese, and sprinkle the grated Parmesan cheese on top.
Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Let the lasagna cool for 10-15 minutes before slicing to help it hold its shape.

Notes

Serve the lasagna in squares with a sprinkle of fresh basil on top and a side of garlic bread for an inviting meal.

Keyword Italian, lasagna, pasta