Lasagna

🍝 Classic Homemade Lasagna

Rich, layered, and comforting — here’s a reliable, crowd-pleasing version.

🛒 Ingredients (Serves 6–8)

Meat Sauce

• 1 lb (450 g) ground beef (or half beef, half Italian sausage)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (24 oz / 680 g) jar marinara or crushed tomatoes
• 2 tbsp tomato paste (optional, for richness)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt & pepper to taste

Cheese Layer

• 15 oz (425 g) ricotta
• 1 large egg
• ½ cup grated Parmesan
• 2 tbsp chopped parsley (optional)
• Pinch salt

Other

• 9–12 lasagna noodles (regular or oven-ready)
• 2–3 cups shredded mozzarella

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👩‍🍳 Instructions

1. Make the sauce
   • Brown meat in a skillet over medium heat. Drain excess fat.
   • Add onion; cook until soft. Stir in garlic (30 seconds).
   • Add marinara, tomato paste, herbs, salt, and pepper.
   • Simmer 15–20 minutes.
2. Mix cheese layer
   • Combine ricotta, egg, Parmesan, parsley, and a pinch of salt.
3. Cook noodles (if not oven-ready)
   • Boil until just al dente. Drain and lay flat.
4. Layer
   • Spread a thin layer of sauce in a 9×13-inch baking dish.
   • Noodles → ricotta mixture → mozzarella → sauce.
   • Repeat layers, finishing with sauce and a generous mozzarella topping.
5. Bake
   • Cover with foil (tent so it doesn’t stick).
   • Bake at 375°F (190°C) for 25 minutes.
   • Uncover and bake 15–20 minutes more until bubbly and golden.
6. Rest
   • Let stand 10–15 minutes before slicing (helps it set).

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🔄 Easy Variations

• Vegetarian: Swap meat for sautéed mushrooms, spinach, zucchini.
• Creamier: Add a béchamel layer.
• Lighter: Use cottage cheese instead of ricotta.
• Make-ahead: Assemble and refrigerate up to 24 hours before baking.

If you’d like, tell me:

• Do you prefer classic, white (béchamel), or extra cheesy?
• Are you cooking for a crowd or just a few people?
• Want a slow-cooker or air-fryer version?