Classic Homemade Lasagna With Meat Sauce Recipe

I present my version of Classic Homemade Lasagna. I incorporate hearty ground beef, fresh onion and garlic, and flavorful crushed tomatoes mixed with tomato paste. Each layer of uncooked lasagna noodles meets creamy ricotta and melted mozzarella, creating a dish that celebrates simple ingredients and bold flavors for a satisfying family dinner.

I’ve always craved a meal thats both hearty and surprisingly simple. This classic homemade lasagna with meat sauce has become one of my favorites.

I start by laying out 12 lasagna noodles and browning 1 lb ground beef with a chopped small onion and 3 cloves garlic, minced just right. Then i mix in a 28 oz can of crushed tomatoes along with a couple tbsp of tomato paste and a splash of water, seasoning it all with dried basil, dried oregano, salt and pepper.

For the cheesy magic, i combine 15 oz ricotta cheese with an egg that i beat lightly and stir in 1/2 cup grated Parmesan cheese. When i layer these ingredients with 2 cups of shredded mozzarella cheese, i can already tell it’s going to be a win.

This easy baked lasagna recipe really shows how simple steps can create a meal full of bold, comforting flavors. Enjoy each bite and the delightful surprise of every layer!

Why I Like this Recipe

I love this recipe because the meat sauce is so full of flavor – all the tomatoes, herbs, and spices come together into a yummy, hearty mix that makes every bite satisfying.

I really enjoy how the layers of sauce, noodles, and cheese create a comforting, homey meal that reminds me of family dinners, even when I mess up a step or two.

I like that it’s simple enough to throw together on a busy day, but still tastes like a dish made with care, even if I’m not perfect in the kitchen.

And I appreciate that the mix of creamy ricotta, gooey mozzarella, and rich Parmesan makes every mouthful a delicious mess of flavors and textures.

Ingredients

• Ground beef offers protein and rich flavor to make sauce extra hearty.
• Crushed tomatoes add moisture and tanginess while being loaded with vitamins.
• Ricotta cheese is creamy and protein-packed giving a smooth, slightly sweet texture.
• Lasagna noodles provide a sturdy carbohydrate base that absorbs sauces wonderfully.
• Garlic is aromatic, healthy and boosts flavor while also aiding digestion.
• Parmesan cheese gives a salty, nutty flavor that finishes the dish beautifully.
• Tomato paste intensifies tomato richness, balancing flavor and thickening the meat sauce.
• Fresh parsley adds color and a light, fresh herbal aroma to balance the dish.

Ingredient Quantities

• 12 lasagna noodles (uncooked is fine, just break ’em if needed)
• 1 lb ground beef
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup water
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 15 oz ricotta cheese
• 1 egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Fresh parsley for garnish (optional)

How to Make this

1. Preheat your oven to 375°F and get a 9×13 inch baking dish ready by greasing it lightly.

2. In a large pan over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion is soft; add the minced garlic and cook for another minute.

3. Stir in the tomato paste and then pour in the crushed tomatoes and water; mix in the dried basil, oregano, salt, and pepper. Let the sauce simmer on low heat for about 15 minutes so all the flavors blend together.

4. In a separate bowl, combine the ricotta cheese with the beaten egg and grated Parmesan cheese. Give it a good stir until its all mixed up.

5. Spread a thin layer of your meat sauce on the bottom of the baking dish. Then loosely arrange a layer of lasagna noodles (you can break them if needed) over the sauce.

6. Dollop half of the ricotta mix over the noodles and then sprinkle a layer of the shredded mozzarella cheese followed by more meat sauce covering everything.

7. Repeat layering by adding another round of noodles, the rest of the ricotta mixture, more meat sauce and then finish off with a final layer of noodles topped with any remaining sauce and the rest of the mozzarella cheese.

8. Cover your dish with foil (try not to let it touch the cheese) and bake it in the oven for 25 minutes.

9. After 25 minutes, remove the foil and bake for another 20 minutes until the cheese is bubbly and slightly golden. Let it rest for about 10 minutes when you take it out, then garnish with fresh parsley if you like before serving.

Equipment Needed

1. Oven (set to 375°F)
2. 9×13 baking dish (for layering and baking)
3. Large pan (for browning the beef and simmering the sauce)
4. Cutting board
5. Chef’s knife (for chopping the onion and mincing the garlic)
6. Mixing bowl (for blending the ricotta, egg, and Parmesan)
7. Wooden spoon or spatula (for stirring the ingredients in the pan)
8. Measuring cups and spoons (for water, tomato paste, basil, oregano, etc.)
9. Aluminum foil (to cover the dish during part of the baking process)

FAQ

Classic Homemade Lasagna With Meat Sauce Recipe Substitutions and Variations

• If you cant get ground beef, you can use ground turkey or even ground chicken for a similar taste.
• An option for the small chopped onion is to use a red onion or even a few shallots if you have them lying around.
• If you dont have tomato paste, you can add an extra quarter can of crushed tomatoes to keep the saucy consistency.
• Cottage cheese works pretty well as a stand in for ricotta cheese if you aint got any.
• If you dont have Parmesan on hand, try using Pecorino Romano as a substitute for that cheesy kick.

Pro Tips

1. If you have extra time, let the sauce simmer a little longer than the recipe states. This lets all the flavors blend really well, and trust me, it makes the guy taste buds happy.
2. Be sure to spread your sauce and cheese evenly over the noodles. Sometimes if you pile it on too much in a few spots, parts of the lasagna end up dry while others are too gooey.
3. When using uncooked noodles, try to break them in similar sized pieces if needed so they cook evenly. It’s easy to mess up the layers if they’re all over the place.
4. After baking, let your lasagna rest for about 10 minutes. I know it’s tempting to dig right in, but letting it sit helps the layers set and makes for easier slicing.