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Homemade Lasagna

This comfort food classic is made with layers of noodles, a rich meat sauce, and creamy ricotta topped with gooey mozzarella cheese. Perfect for family dinners and meal prep!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meat Sauce
  • 1 tbsp olive oil
  • 1 cup onion (chopped)
  • 2 cloves garlic (minced)
  • 1 lb ground beef
  • ½ lb ground pork
  • 1 28 oz can diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp granulated sugar
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp red pepper flakes
  • Salt and pepper to taste
For the Ricotta Filling
  • 16 oz full-fat ricotta cheese
  • 1 large egg
  • ¼ tsp dried basil
  • Salt and pepper to taste
For Assembly
  • 9 pieces lasagna noodles (uncooked) No-boil noodles work great.
  • 4 cups shredded mozzarella cheese (divided)
  • ¼ cup grated Parmesan cheese

Method
 

Make the Meat Sauce
  1. Heat olive oil in a pan, then sauté chopped onions and minced garlic till fragrant.
  2. Add ground beef and pork, then cook until browned.
  3. Pour in the diced tomatoes, tomato paste, sugar, basil, oregano, red pepper flakes, and sprinkle with salt and pepper.
  4. Simmer for about 30 minutes.
Prepare the Ricotta Filling
  1. In a bowl, mix ricotta cheese, egg, dried basil, and some salt and pepper until creamy.
Assemble the Lasagna
  1. In a large baking dish, spread a layer of meat sauce, then a layer of ricotta, and sprinkle with mozzarella.
  2. Repeat the layers, finishing with meat sauce topped with mozzarella and Parmesan.
Bake
  1. Cover with foil and bake in a preheated oven at 375°F for 25 minutes.
  2. Remove the foil and bake for an additional 15 minutes until golden and bubbly.

Notes

Serve hot, and consider pairing with garlic bread and salad. Leftovers can be kept in the fridge for about 3-4 days and frozen for up to 3 months.