Classic Lasagna
Classic lasagna combines layers of rich marinara sauce, gooey cheese, and tender pasta, making it the perfect comfort food for busy lives.
Ingredients
Main Ingredients
- 9-12 pieces lasagna noodles Depending on your dish size
- 1 pound ground beef Can substitute with ground turkey for a lean option
- 3 cups marinara sauce Store-bought or homemade
- 15 ounces ricotta cheese
- 1 whole egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 teaspoons dried Italian herbs Like basil and oregano
- to taste none Salt and pepper
- to taste none Fresh parsley For garnish, optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot of boiling salted water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, brown the ground beef until no longer pink. Drain any excess fat and stir in the marinara sauce. Let it simmer for a few minutes.
- In a large bowl, mix together ricotta cheese, the egg, Italian herbs, and a pinch of salt and pepper.
Assembly
- Start with a thin layer of the meat sauce on the bottom of a large baking dish.
- Layer 3-4 noodles over the sauce, then spread half of the ricotta mixture over the noodles and sprinkle about a cup of mozzarella cheese on top.
- Repeat these layers once more, finishing with a layer of noodles and the remaining meat sauce. Top with the rest of the mozzarella and the grated Parmesan cheese.
Baking
- Cover the dish with aluminum foil (spraying the foil with cooking spray to prevent sticking) and bake in your preheated oven for 25 minutes.
- Remove the foil and bake for an additional 25 minutes, or until the top is golden and bubbly.
- Let the lasagna rest for 15-20 minutes before serving.
Notes
Make ahead: Assemble the lasagna the night before and keep covered in the fridge. Swap out ingredients: Add sautéed mushrooms, spinach, or zucchini for a veggie-packed version. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.