Absolutely! Here’s a classic, hearty lasagna recipe that’s rich, cheesy, and perfect for family dinners 🍝🧀:
Classic Lasagna
Ingredients (Serves 6–8)
Meat Sauce
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp sugar (optional, balances acidity)
Cheese Mixture
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 tsp dried parsley or Italian seasoning
Other Ingredients
- 9–12 lasagna noodles (regular or no-boil)
- 3 cups shredded mozzarella cheese
- Extra Parmesan for topping
Instructions
- Prepare meat sauce
- In a large skillet, cook ground beef with onion and garlic over medium heat until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and sugar. Simmer 15–20 minutes, stirring occasionally.
- Prepare cheese mixture
- In a bowl, combine ricotta cheese, egg, Parmesan, and parsley until smooth.
- Cook noodles
- If using regular lasagna noodles, boil according to package instructions until al dente. Drain and set aside.
- Assemble lasagna
- Preheat oven to 375°F (190°C).
- Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.
- Layer noodles over sauce (3–4 noodles per layer).
- Spread 1/3 of the ricotta mixture over noodles.
- Sprinkle 1 cup of mozzarella.
- Add 1/3 of the meat sauce.
- Repeat layers 2 more times, ending with mozzarella on top. Sprinkle extra Parmesan.
- Bake
- Cover with foil (to prevent sticking, spray foil with cooking spray).
- Bake 25 minutes covered, then 20–25 minutes uncovered until cheese is golden and bubbly.
- Let stand 10–15 minutes before slicing.
Tips
- Extra flavor: Add a pinch of red pepper flakes or 1/2 tsp fennel seeds to the meat sauce.
- Vegetarian option: Replace meat with sautéed mushrooms, zucchini, and spinach.
- Cheese upgrade: Mix in provolone or fontina with mozzarella for extra richness.
I can also give a quick 30-minute lasagna version that uses no-boil noodles and a shortcut meat sauce for busy weeknights.
Do you want me to do that?
