Description
Classic Meat Lasagna
A hearty and comforting lasagna filled with layers of savory beef, creamy ricotta, and melted mozzarella cheese. Perfect for any family gathering or special occasion!
Ingredients
:
For the Meat Sauce:
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 can (14 oz) tomato sauce
2 tbsp olive oil
1 tbsp dried oregano
1 tbsp dried basil
1 tsp sugar
Salt and pepper to taste
For the Ricotta Filling:
15 oz ricotta cheese
1 egg
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
Salt and pepper to taste
For the Lasagna:
12 lasagna noodles
2 cups shredded mozzarella cheese
Fresh parsley for garnish
Instructions
:
Cook the Meat Sauce:
In a large pan, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned.
Add the chopped onion and garlic and cook for 2-3 minutes until softened.
Stir in the crushed tomatoes, tomato paste, tomato sauce, oregano, basil, sugar, salt, and pepper. Bring to a simmer and cook for 30-40 minutes, stirring occasionally.
Prepare the Ricotta Filling:
In a mixing bowl, combine the ricotta cheese, egg, mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Mix until smooth and well combined.
Cook the Lasagna Noodles:
Cook the lasagna noodles according to the package instructions. Drain and set aside on a sheet of parchment paper to prevent sticking.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom. Place a layer of cooked lasagna noodles over the sauce.
Spread a layer of the ricotta filling over the noodles, followed by another layer of meat sauce. Repeat the layers, finishing with a layer of sauce on top.
Sprinkle the remaining shredded mozzarella cheese over the top.
Bake the Lasagna:
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
Serve:
Let the lasagna cool for 10 minutes before slicing. Garnish with fresh parsley and serve!
Enjoy your delicious homemade lasagna!
Step-by-Step Guide
1. Brown the Meat: In your large pan, heat the olive oil. Add the ground beef and cook until no pink remains, breaking it into small crumbles. Drain any excess fat for a less greasy sauce.
2. Build the Sauce Base: Add the onion and garlic to the beef, cooking until fragrant. Stir in all tomato products and seasonings. Simmer uncovered for 30-40 minutes to deepen the flavors.
3. Mix the Cheese Layer: While the sauce simmers, combine all ricotta filling ingredients in a bowl. The egg acts as a binder for a creamier, sliceable layer.
4. Cook Noodles: Boil noodles until al dente (firm to the bite). Draining and laying them flat on parchment prevents them from becoming a glued-together mass.
5. Layer with Precision: Start with a thin sauce layer to prevent sticking. Follow the order: noodles, ricotta mixture, meat sauce. Repeat, ending with sauce and a final blanket of mozzarella.
6. Bake to Perfection: Initial covered baking steams and cooks the interior. The final uncovered time creates the coveted golden, bubbly cheese top.
Serving Suggestions
This rich lasagna pairs beautifully with lighter sides. Serve with a crisp Caesar salad, garlic breadsticks, or steamed green beans. For a classic Italian touch, offer a side of marinated olives and a glass of Chianti or Sangiovese wine. Leftovers taste even better the next day.
How-to Summary
To make classic meat lasagna: prepare a simmered meat sauce, mix a ricotta cheese filling, and boil lasagna noodles. In a baking dish, layer sauce, noodles, and cheese mixture repeatedly. Top with mozzarella and bake covered at 375°F for 25 minutes, then uncovered for 10-15 minutes until golden. Rest for 10 minutes before serving.
Frequently Asked Questions
Can I make lasagna ahead of time? Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
Can I use no-boil lasagna noodles? Yes. Ensure your sauce has enough liquid (add a 1/4 cup of water to it) and spread it evenly to cover the noodles completely so they soften during baking.
How do I freeze lasagna? Assemble in a freezer-safe dish, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
What can I substitute for ricotta? Cottage cheese (small-curd, drained) is a common substitute. For a richer texture, you can use a blend of mascarpone and a little Parmesan.
Why is my lasagna watery? This is often due to wet ricotta or under-simmered sauce. Let the meat sauce reduce thoroughly, and consider draining ricotta in a fine-mesh strainer for 30 minutes before mixing.
Common Mistakes to Avoid
- Overcooking the Noodles: Boil only until al dente. They will continue to soften during baking.
- Skipping the Sauce Simmer: Rushing the sauce prevents flavors from melding and can leave it too watery.
- Not Draining the Meat: Excess fat from the beef can make the final dish greasy.
- Skipping the Resting Time: Cutting immediately causes the layers to slide apart. Let it set for 10 minutes for clean slices.
- Using Cold Ricotta Filling: Let the ricotta mixture come to room temperature for easier, more even spreading.
Conclusion
Mastering this classic meat lasagna is a rewarding culinary achievement. By following the detailed steps and avoiding common pitfalls, you create a centerpiece dish that is both comforting and impressive. The key lies in building flavorful layers and allowing proper resting time. With this reliable recipe, you’re equipped to deliver a perfectly baked, cheesy, and hearty lasagna that will have everyone asking for seconds.