Print

The Best Homemade Lasagna

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic homemade lasagna made with rich meat sauce, gooey melted mozzarella, and creamy ricotta, perfect for any occasion.

Ingredients

2 teaspoons extra virgin olive oil

1 pound ground beef chuck

1/2 medium onion, diced (about 3/4 cup)

1/2 large bell pepper, diced (about 3/4 cup)

2 cloves garlic, minced

1 (28-ounce) can good-quality tomato sauce

3 ounces tomato paste

1 (14 ounce) can crushed tomatoes

2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano

1/4 cup chopped fresh parsley, packed

1 tablespoon Italian seasoning

1 pinch garlic powder and/or garlic salt

1 tablespoon red or white wine vinegar

1 tablespoon to 1/4 cup sugar (to taste, optional)

Salt

1/2 pound dry lasagna noodles (requires 9 lasagna noodles - unbroken)

15 ounces ricotta cheese

1 1/2 pounds (24 ounces) mozzarella cheese, grated or sliced

1/4 pound (4 ounces) freshly grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Heat 2 teaspoons of olive oil in a large skillet and cook ground beef until lightly browned, then set aside.
  3. Add diced onion and bell pepper to the skillet, cooking for 4-5 minutes. Add minced garlic and cook for an additional 30 seconds.
  4. Return browned ground beef to the skillet. Add crushed tomatoes, tomato sauce, and tomato paste, along with parsley, oregano, Italian seasoning, garlic powder, and salt. Stir in wine vinegar and sugar to taste.
  5. Simmer the sauce for 15 to 45 minutes, stirring frequently to prevent scorching.
  6. Cook the lasagna noodles according to package directions. Drain and rinse with cool water, drizzle with olive oil to prevent sticking.
  7. Preheat the oven to 375°F.
  8. Assemble the lasagna in a 9x13-inch casserole dish with layers of sauce, noodles, mozzarella, ricotta, and Parmesan cheese.
  9. Cover with aluminum foil and bake for 45 minutes. Uncover and bake for an additional 10 minutes for a crispier top.
  10. Let the lasagna cool for at least 15 minutes before serving.

Notes

  • Vegetarian lasagna: Swap ground beef with vegetables like spinach, mushrooms, or zucchini.
  • Use no-boil noodles if preferred. Just add extra sauce to compensate for moisture absorption.
  • Make the sauce ahead of time and refrigerate for up to 3 days or freeze for up to 3 months.
  • For less grease, drain the ground beef well and use part-skim cheese.
  • Can prepare a day ahead, refrigerate overnight, and bake the next day.
  • Can use gluten-free noodles if necessary.

Nutrition

Find it online: http://recipesbyjanet.com/the-best-homemade-lasagna/