Description
This classic lasagna recipe features layers of tender noodles, savory ground beef simmered in marinara sauce, and a rich blend of ricotta, mozzarella, Parmesan, and fresh basil. Baked to golden perfection, it’s a comforting Italian favorite perfect for family dinners.
Ingredients
Scale
Lasagna Noodles
- 9 lasagna noodles (traditional or no-boil)
Meat Sauce
- 1 lb lean ground beef
- 3 cups marinara sauce
- Salt and pepper to taste
Cheese Mixture
- 15 oz whole milk ricotta cheese
- 3 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna later.
- Cook Noodles: Boil the lasagna noodles according to package instructions until they are al dente. Once cooked, drain them well and set aside to cool slightly.
- Prepare Meat Sauce: In a skillet over medium heat, brown the ground beef until fully cooked through. Drain any excess fat, then stir in the marinara sauce. Let the mixture simmer gently for about 5 minutes to blend the flavors.
- Mix Cheeses: In a bowl, combine the ricotta cheese with half of the shredded mozzarella, the grated Parmesan, chopped fresh basil, and a pinch of salt and pepper. Mix thoroughly to create a well-blended cheese filling.
- Assemble Lasagna: Grease a baking dish lightly. Begin layering by arranging a single layer of noodles, then spreading some of the meat sauce over them. Next, spread a layer of the ricotta cheese mixture. Repeat layers until all components are used, finishing with a layer of noodles topped with the remaining shredded mozzarella cheese.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the cheese to melt thoroughly.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 15 minutes. This will help develop a golden-brown topping on the cheese.
- Rest and Serve: Once baked, let the lasagna cool for about 10 minutes before slicing and serving to allow it to set for easy portioning.
Notes
- For a lighter version, use part-skim ricotta and reduced-fat mozzarella.
- No-boil noodles can be used to save time, but ensure adequate sauce coverage to cook them thoroughly.
- Fresh basil adds vibrant flavor but dried basil can be substituted if unavailable.
- Letting the lasagna rest after baking helps the layers firm up for cleaner slices.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
