Homemade Lasagna With Ricotta (Printer-Friendly)
Tender noodles layered with ricotta, meat sauce, and mozzarella baked into a hearty, comforting dish.
# The Ingredients You'll Need:
→ Meat Sauce
01 -
1 lb ground beef
02 -
1 lb Italian sausage, casing removed
03 -
1 cup diced onions
04 -
3 cloves garlic, minced
05 -
28 oz crushed tomatoes
06 -
6 oz tomato paste
07 -
1 tbsp dried basil
08 -
1 tbsp dried oregano
09 -
Salt and black pepper to taste
→ Pasta
10 -
12 lasagna noodles
→ Ricotta Mixture
11 -
15 oz ricotta cheese
12 -
2 large eggs, beaten
13 -
1/2 cup grated Parmesan cheese
14 -
2 tbsp chopped fresh parsley
15 -
1/2 tsp garlic powder
16 -
1/8 tsp ground nutmeg
17 -
Salt, a pinch if needed
→ Finishing
18 -
3 cups shredded mozzarella cheese
19 -
1/4 cup grated Parmesan cheese
20 -
Cooking spray or butter for greasing
# Step-by-Step Instructions:
01 -
Heat a large skillet over medium-high. Brown ground beef and Italian sausage, breaking into small pieces. Add diced onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute. Add crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Reduce heat and simmer for 20–30 minutes.
02 -
Boil a large pot of salted water. Add lasagna noodles and cook 8–10 minutes until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
03 -
In a bowl, combine ricotta cheese, beaten eggs, Parmesan, parsley, garlic powder, nutmeg, and a pinch of salt if needed. Mix until smooth.
04 -
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread a thin layer of meat sauce on the bottom. Layer 4 noodles, half the ricotta mixture, 1/3 of meat sauce, and 1/3 mozzarella. Repeat layering: noodles, ricotta, half remaining meat sauce, 1/3 mozzarella. Top with final noodles, remaining meat sauce, remaining mozzarella, and Parmesan.
05 -
Cover tightly with foil, ensuring it doesn’t touch the cheese. Bake for 35 minutes. Remove foil and bake for 10–15 minutes more until cheese is golden and bubbly.
# Extra Tips:
01 -
Allow the lasagna to rest 10 minutes after baking for easier slicing.