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Nothing Beats Good Lasagna is my go-to recipe when I want comfort food guaranteed to satisfy everyone at the table. Each layer combines savory beef sauce, creamy ricotta, and gooey mozzarella with pasta sheets for a lush dinner that feels like a celebration straight from the oven.
This lasagna convinced my picky nephew to try ricotta for the first time and now he asks for it every birthday. I first made it on a rainy Sunday and it became our regular special-occasion meal.
Ingredients
- Ground beef or beef with pork: adds hearty depth and makes the sauce rich aim for fresh or well marbled meat
- Onion: finely chopped for gentle sweetness yellow onions work great
- Garlic: minced for a savory kick choose firm fresh heads
- Crushed tomatoes: base of the sauce look for good imported or San Marzano style
- Tomato paste: thickens and intensifies the tomato flavor
- Tomato sauce: keeps the filling moist and creates a lush texture
- Granulated sugar: balances acidity especially with tangy tomatoes
- Dried basil and oregano: for classic Italian aroma and subtle spice choose aromatic dried herbs or fresh for best results
- Salt and black pepper: enrich all flavors grind pepper fresh for extra punch
- Ricotta cheese: for creaminess go for full-fat and check it is smooth and without excess liquid
- Egg: binds the ricotta filling and makes it light
- Grated Parmesan cheese: a salty nutty note in the ricotta mixture and as a topping grate yourself for best quality
- Fresh parsley: adds color and freshness or use dried if that is handy
- Lasagna noodles: opt for classic sheets not instant and cook until barely al dente
- Shredded mozzarella: melts beautifully and produces that signature cheese pull go for low moisture if possible
- Grated Parmesan: for the top creates a golden crunchy finish
Step-by-Step Instructions
- Prepare the Meat Sauce:
- Brown ground beef with onion and garlic in a large skillet over medium heat. Stir constantly to crumble meat and soften onions. Drain off excess fat so the sauce is not greasy.
- Simmer the Sauce:
- Add crushed tomatoes tomato paste tomato sauce sugar basil oregano salt and pepper. Lower heat and let the sauce simmer for at least 20 minutes stir occasionally. This gives the flavors time to deepen and meld together.
- Mix the Ricotta Layer:
- Blend ricotta cheese egg grated Parmesan and parsley in a medium bowl. Mix gently but thoroughly until the filling is creamy and well distributed.
- Preheat and Prep the Baking Dish:
- Heat oven to 190 degrees Celsius. Grease a 23 by 33 centimeter baking dish lightly. This prevents sticking and ensures easy serving.
- Layer the Lasagna:
- Spread a thin layer of meat sauce in the dish. Arrange 3 cooked lasagna noodles over the sauce. Spoon and spread one third of the ricotta mixture over the noodles and sprinkle over one third of the mozzarella. Top with another layer of sauce. Repeat this layering twice more finishing with a thick layer of meat sauce then the rest of the mozzarella and Parmesan.
- Bake to Golden Perfection:
- Cover the dish tightly with foil lightly oiled to stop the cheese from sticking. Bake 25 minutes covered then remove foil and bake 25 minutes uncovered. The top should be melted bubbling and irresistible.
- Rest then Serve:
- Let the lasagna rest uncovered for about 10 minutes before slicing. This lets it set up so each portion holds its shape.
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My favorite part is the cheesy corners where crisp mozzarella mixes with sauce. Once my family finished an entire lasagna before I got to the table and I had to make another batch for myself.
Storage Tips
Refrigerate leftover lasagna tightly covered and use within three days for best flavor. To freeze wrap individual pieces in plastic then foil label them and store for up to three months. Reheat gently in the oven or microwave with a spoonful of water to keep it moist.
Ingredient Substitutions
You can use ground turkey or chicken instead of beef for a lighter version. For the ricotta filling cottage cheese is a classic swap in some families though ricotta makes it richer. Gluten free noodles work well just do not overcook them.
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Serving Suggestions
Lasagna pairs beautifully with a crisp green salad and some crusty bread to mop up sauce. For a special touch I like a drizzle of olive oil and a sprinkle of extra Parmesan before serving. It is also great with roasted vegetables on the side.
A Bit of Lasagna History
Lasagna traces back centuries and is believed to be one of the oldest types of pasta dishes in Italy. The layered format gained popularity in Naples and Bologna each region adding their own signature sauces cheeses and fillings. For many families like mine lasagna is a celebratory dish handed down from generation to generation.
Frequently Asked Questions
- → How do you keep lasagna from becoming watery?
Be sure to simmer your meat sauce until thickened and drain excess fat. Drain noodles well after boiling and use quality ricotta with minimal moisture.
- → Can I make lasagna ahead of time?
Yes, assemble the dish and refrigerate covered for up to 24 hours before baking. Let it come closer to room temperature or adjust baking time as needed.
- → What is the best cheese combination for lasagna?
Mozzarella and Parmesan create a golden, bubbly top, while ricotta mixed with egg and herbs adds creaminess.
- → Why let lasagna rest before serving?
Resting allows the layers to set and flavors to meld, making slicing easier and keeping the portions intact.
- → Are oven-ready noodles suitable for this lasagna?
Yes, you can substitute cooked noodles with oven-ready ones, ensuring additional sauce to keep them soft as they bake.
- → How do I store and reheat leftovers?
Refrigerate leftover portions in an airtight container; reheat covered in the oven or microwave until hot and bubbly.