Homemade Lasagna
User Reviews
5
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Prep Time
35 mins
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Cook Time
1 hr
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Total Time
1 hr 35 mins
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Servings
12 servings
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Calories
383 kcal
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Course
Main Course, Dinner
Homemade Lasagna
Description
This Homemade Lasagna recipe assembles cooked lasagna sheets with a layered blend of a slowly simmered Italian-seasoned ground beef and tomato sauce, a ricotta-based cheese filling mixed with Parmesan, fresh basil, and eggs, and shredded mozzarella. The noodles are cooked just until al dente to hold the structure through baking.
The blend of creamy ricotta and sharp Parmesan combined with tender meat sauce creates a rich filling, enhanced by both fresh and dried herbs. Baked at 375°F, the lasagna achieves a bubbly, golden cheese topping and melded flavors throughout its layers.
Lasagna is ideal for feeding a family or guests, and any leftovers should be stored in an airtight container for up to 3 to 4 days. It can also be frozen cooked or uncooked, with reheating recommendations specified. The recipe allows substitution of ground turkey, chicken, or sausage for variation.
The layering technique and properly cooked noodles prevent sogginess while ensuring a hearty yet moist texture. Letting the dish rest before cutting helps maintain clean slices.
Ingredients
- 1 pound lasagna sheets
- 1 tablespoon olive oil
- 1 onion diced, large
- 2 garlic minced, cloves
- 1 pound ground beef lean
- 1 ounce crushed tomatoes canned
- 1 ounce tomato sauce canned
- 1 tablespoon Italian seasoning
- 1 ½ teaspoons salt plus more for cooking pasta
- 1 teaspoon black pepper plus more to taste
- 1 (15-ounce container) ricotta cheese
- ½ cup Parmesan Cheese divided, grated
- ¼ cup basil chopped and divided, fresh
- 2 egg
- 1 ½ cups mozzarella cheese shredded
Instructions
- Bring a large pot of salted water to a boil and line a sheet pan with parchment paper. Add lasagna sheets to the pot and cook until al dente. Drain lasagna sheets, then set overlapping on the prepared sheet pan.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook for about 5 minutes, until softened and fragrant.
- Add ground beef and break into small chunks as it cooks. Cook for 5 to 7 minutes, or until no longer pink. Add the tomatoes, Italian seasoning, salt and pepper and bring to a boil. Reduce heat to a simmer and cook for about 20 minutes. Set sauce aside off the heat while you prepare the rest of the ingredients.
- In a medium bowl combine ricotta cheese, ¼ cup Parmesan cheese, basil, eggs, and a pinch of salt and pepper.
- Preheat the oven to 375˚F. Add 1 ½ cups of meat sauce into the bottom of a 9 by 13-inch baking dish. Add ⅓ of the pasta shingled (or overlapping), followed by about ½ of the ricotta cheese mixture, smoothing it into a somewhat even layer. Add ⅓ of the remaining meat sauce (about 2 cups) on top of the ricotta cheese mixture, and another layer of ⅓ of the pasta. Repeat this process two more times so you have a total of three layers. Add remaining meat sauce on top of the final layer of pasta, followed by the mozzarella and remaining grated parmesan cheese.
- Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil, and bake for an additional 20 minutes or until the cheese is golden and bubbly. Let rest for 15 minutes before cutting.
Notes
- Store leftovers in an airtight container for 3-4 days in the fridge.
- The baked lasagna freezes well for up to 3 months; thaw overnight and reheat at 350°F until warmed through.
- You can freeze the uncooked lasagna; increase baking time by about 10 minutes when cooking from frozen.
- Ground turkey, chicken, or sausage can replace or be added to the ground beef for variation.
- Cooking the noodles just to al dente prevents mushiness after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 84mg | 28% |
| Sodium | 776mg | 32% |
| Potassium | 603mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 10mg | 11% |
| Calcium | 282mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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