Directions
- Cook the noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just tender. Drain and drizzle lightly with olive oil to prevent sticking. Set aside.
- Make the meat sauce: Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until soft and fragrant. Add the ground beef (and sausage if using) and cook until browned. Drain excess fat if needed. Stir in marinara sauce, tomato paste, Italian seasoning, salt, and pepper. Reduce heat and simmer for 10–15 minutes to meld flavors.
- Prepare ricotta mixture: In a medium bowl, combine ricotta cheese, egg, half of the Parmesan, and a pinch of salt and pepper. Mix until smooth and creamy.
- Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of a greased baking dish. Layer noodles over the sauce, then spread a portion of the ricotta mixture, top with meat sauce, and sprinkle with shredded mozzarella. Repeat layering two more times, finishing with remaining sauce, mozzarella, and Parmesan on top.
- Bake: Cover the dish with aluminum foil and bake at 190°C (375°F) for 25 minutes. Remove the foil and bake an additional 15–20 minutes, until the top is golden and bubbly.
- Rest and serve: Let the lasagna rest for 10 minutes before cutting to allow the layers to set and make serving easier.
Recipe Details
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Servings: 6–8
Difficulty: Medium
Variations & Substitutions
- Mix half beef and half Italian sausage for extra flavor.
- Add sautéed spinach or mushrooms between layers for a veggie boost.
- Swap ricotta for cottage cheese or blend ricotta with cream cheese for extra creaminess.
- Use gluten-free noodles if needed; adjust cooking time per package directions.
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