Description
A classic Italian lasagna made with a slow-simmered meat sauce, velvety ricotta blend, and a golden, bubbly cheese topping. Each layer melts together into pure comfort — the perfect dinner for family gatherings or Sunday feasts.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450 g) ground beef
- ½ lb (225 g) Italian sausage (optional for extra flavor)
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp Italian seasoning
- ¼ cup (60 ml) water or red wine
- Fresh basil or parsley, chopped (for garnish)
- 15 oz (425 g) ricotta cheese
- 1 egg
- ½ cup (50 g) grated Parmesan cheese
- 2 cups (200 g) shredded mozzarella cheese
- Salt & pepper to taste
- 3 tbsp butter
- 3 tbsp flour
- 3 cups (720 ml) whole milk
- Salt, pepper, and a pinch of nutmeg
- 9–12 lasagna noodles (regular or oven-ready)
- 2 cups (200 g) shredded mozzarella cheese (for topping)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and cook until translucent, then add garlic.
- Add ground beef (and sausage if using) and cook until browned.
- Stir in crushed tomatoes, tomato paste, sugar, salt, pepper, and herbs.
- Add water or wine, lower the heat, and simmer uncovered for 25–30 minutes.
- In a bowl, combine ricotta, egg, Parmesan, mozzarella, and seasoning. Mix until creamy and smooth.
- Melt butter in a saucepan. Add flour and whisk for 1 minute.
- Slowly pour in milk while whisking until smooth. Cook over medium heat until thickened, then season with salt, pepper, and nutmeg.
- Preheat oven to 375°F (190°C).
- Spread a thin layer of meat sauce on the bottom of a 9×13-inch (23×33 cm) baking dish.
- Add a layer of noodles, then ricotta mixture, meat sauce, and béchamel (if using).
- Repeat layers until all ingredients are used, finishing with meat sauce and mozzarella on top.
- Cover with foil (tented to avoid touching the cheese). Bake for 25 minutes, then uncover and bake another 15–20 minutes until bubbly and golden.
- Let rest for 15 minutes before slicing — this helps the layers set beautifully.
Notes
- For a vegetarian version, omit the meat and add more vegetables like spinach or mushrooms.
- Make sure to let the lasagna rest before slicing for cleaner pieces.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg