Here’s a classic, hearty Lasagna recipe—layered with rich meat sauce, creamy cheese, and tender pasta:
Classic Lasagna
Servings: 6–8
Ingredients:
For the Meat Sauce:
- 500 g ground beef or a mix of beef and pork
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (400 g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 tbsp olive oil
For the Cheese Mixture:
- 250 g ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Other Ingredients:
- 9–12 lasagna noodles (cooked or no-boil type)
- 2 cups shredded mozzarella cheese
- Optional: fresh basil for garnish
Instructions:
1. Prepare Meat Sauce
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until soft.
- Add ground meat, cook until browned.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
- Simmer for 15–20 minutes.
2. Prepare Cheese Mixture
- In a bowl, mix ricotta, egg, Parmesan, salt, and pepper until smooth.
3. Assemble Lasagna
- Preheat oven to 375°F (190°C).
- Spread a thin layer of meat sauce on the bottom of a baking dish.
- Layer noodles over sauce, then spread a layer of cheese mixture, sprinkle mozzarella, and add more meat sauce.
- Repeat layers, finishing with mozzarella on top.
4. Bake
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 15 minutes until cheese is golden and bubbly.
- Let stand 10 minutes before slicing.
Tips for Perfect Lasagna
- Use no-boil noodles to save time.
- Add spinach or zucchini for a vegetable boost.
- Simmering the sauce longer (30–40 minutes) deepens flavor.
- Leftovers taste even better the next day.
If you want, I can give a “Creamy White Sauce Chicken Lasagna” version that uses béchamel sauce instead of tomato sauce—it’s indulgent and extra creamy.
Do you want me to share that version?
