Description
A simple and delicious lasagna recipe made with layers of rich meat sauce, creamy ricotta, and gooey melted cheese—perfect for a satisfying family dinner.
Ingredients
Units
Scale
- 9 lasagna noodles (regular or no-boil)
- 500 g ground beef or pork
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 700 ml marinara sauce
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- 500 g ricotta cheese or cottage cheese
- 1 egg
- 250 g shredded mozzarella cheese
- 50 g grated Parmesan cheese
Instructions
- Preheat oven to 180°C (350°F). Cook lasagna noodles if using regular, then drain.
- Heat olive oil in a skillet over medium heat. Cook onion until soft, then add garlic and sauté 1 minute.
- Add ground meat, season with salt and pepper, and cook until browned. Drain excess fat.
- Stir in marinara sauce, oregano, and basil. Simmer for 5–7 minutes.
- Mix ricotta and egg in a bowl. Season lightly with salt and pepper.
- In a 9×13 inch (23×33 cm) baking dish, spread a thin layer of meat sauce. Add 3 noodles, then spread one-third of ricotta mixture, sauce, and mozzarella. Repeat twice more. Top with Parmesan.
- Cover with foil and bake for 25 minutes. Uncover and bake 10–15 minutes more until bubbly and golden.
- Let sit 10 minutes before slicing and serving.
Notes
- No-boil noodles simplify the process—just add a bit more sauce for moisture.
- Substitute béchamel for ricotta for a creamier version.
- Include spinach or other vegetables for a veggie twist.
- Leftovers keep well for a few days and taste even better after resting.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg