Description
A classic, homemade lasagna filled with layers of rich meat sauce, creamy ricotta, and melted mozzarella cheese. Perfect for family dinners or special occasions.
Ingredients
- Meat Sauce:
- 2 pounds ground beef
- 28 ounces tomato sauce
- 28 ounces crushed tomatoes
- 3 cloves garlic (minced)
- 1 tablespoon granulated sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons Italian dressing
- Lasagna:
- 12 lasagna noodles
- Ricotta Cheese Mixture:
- 3 cups ricotta cheese
- 1 cup Parmesan cheese
- 2 large eggs (slightly beaten)
- 1 teaspoon fresh basil
- 1 teaspoon fresh parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Assembly:
- 3 cups shredded mozzarella cheese
- Parsley (for garnish)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking pan with nonstick spray. Set aside.
- Cook the Meat Sauce: In a medium saucepan, cook the ground beef until browned. Drain the grease. Stir in the tomato sauce, crushed tomatoes, minced garlic, sugar, Italian seasoning, salt, and black pepper. Bring to a boil, reduce the heat, and simmer for 5 minutes. Stir in the Italian dressing and turn off the heat.
- Cook the Noodles: While the sauce is simmering, cook the lasagna noodles according to the package instructions until al dente. Drain and set aside to cool slightly so they are easier to handle.
- Make the Cheese Mixture: In a bowl, mix together the ricotta cheese, Parmesan cheese, eggs, fresh basil, parsley, salt, and black pepper until well combined.
- Assemble the Lasagna: Spread a small amount of the meat sauce in the bottom of the prepared baking dish to lightly coat. Place 3 lasagna noodles in the pan lengthwise (it’s okay if they overlap slightly). Spread about ⅓ of the ricotta cheese mixture over the noodles, followed by about ¼ of the meat sauce and ¼ of the mozzarella cheese. Repeat this layering process (noodles, ricotta mixture, meat sauce, mozzarella) two more times. For the final layer, place the remaining noodles on top, spread the remaining meat sauce over them, and make sure there are no noodles visible. Top with the remaining mozzarella cheese.
- Bake: Cover the lasagna with foil (spray the foil with nonstick spray to prevent the cheese from sticking) and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to brown.
- Cool and Serve: Let the lasagna sit for 5 minutes before cutting. Garnish with parsley and serve.
Notes
- For extra flavor, add a pinch of red pepper flakes to the meat sauce if you like a bit of heat.
- For a richer lasagna, you can use a mix of ground beef and sausage for the meat sauce.
- Let the lasagna rest before cutting to ensure it holds its shape.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
