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The Best Homemade Lasagna Recipe: Rich Meat Sauce and Creamy Ricotta

A tall, thick slice of homemade lasagna showing multiple layers of pasta, rich meat sauce, and melted cheese.
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This recipe combines the best elements of classic Italian-American comfort food: tender pasta, a savory ground beef meat sauce, and a creamy ricotta cheese filling, all topped with bubbling mozzarella. It is the ultimate hearty family dinner.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 medium 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 oregano
  • 1 teaspoon dried basil
  • 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
  • 1/4 teaspoon ground nutmeg
  • 3 cups shredded mozzarella cheese, divided

Instructions

  1. Cook the lasagna noodles according to package directions until al dente. Drain them and lay them flat on parchment paper to prevent sticking.
  2. 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 the ground beef to the pot. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, stirring occasionally. This develops the flavor.
  5. Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup Parmesan cheese, and nutmeg. Mix well until smooth.
  6. Preheat your oven to 375 degrees Fahrenheit. 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 single layer of cooked noodles over the sauce.
  9. Spread half of the ricotta 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 the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese.
  14. Bake uncovered for 25 minutes. Then, cover the dish loosely with foil and bake for another 15 minutes, or until the cheese is melted and bubbly.
  15. Let the lasagna rest for 10 to 15 minutes before slicing and serving. This resting period helps the layers set for cleaner slices.

Notes

  • For a richer meat sauce, substitute half of the ground beef with ground Italian sausage.
  • If you want to make this ahead, assemble the entire lasagna, cover tightly with plastic wrap and foil, 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 noodles if you want to skip the boiling step, but adjust the liquid in your sauce slightly to ensure they cook through.

Nutrition

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