Description
A perfectly balanced lasagna with rich meat sauce, creamy ricotta, and plenty of mozzarella, ideal for make-ahead meals.
Ingredients
Scale
- 500 g ground meat (beef and Italian sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 800 g crushed tomatoes
- 30 g tomato paste
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar
- 1½ tsp kosher salt
- ½ tsp black pepper
- 450 g ricotta
- 1 large egg
- 100 g grated Parmesan
- 340 g shredded mozzarella
- 12 sheets lasagna noodles
- 15 ml olive oil
- Optional: 15 g fresh parsley, chopped
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant.
- Add ground meat and brown until no pink remains, about 8-10 minutes. Drain excess fat.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 25-30 minutes.
- In a medium bowl, combine ricotta, egg, Parmesan, parsley, and pinch of salt and pepper. Mix until just combined.
- Preheat the oven to 180°C (350°F). Spread a layer of meat sauce in a baking dish. Layer noodles, half ricotta mix, one-third mozzarella, and one-third meat sauce. Repeat.
- Top with final noodles, remaining meat sauce, and remaining mozzarella. Sprinkle Parmesan over the top.
- Bake covered for 35 minutes, then uncovered for 10-15 minutes until golden. Rest for 10-15 minutes before slicing.
Notes
Let the lasagna rest for at least 10 minutes after baking for a better slice. Can be made ahead and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 680
- Sugar: 8g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg