Classic Meat Lasagna
Lasagna is a classic Italian dish made with layers of pasta, rich meat sauce, creamy cheese, and béchamel or ricotta. It’s a hearty, comforting meal perfect for family dinners or special occasions. Below is a recipe for traditional meat lasagna.
Ingredients:
For the Meat Sauce:
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) Italian sausage (optional)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1/4 cup fresh basil, chopped (or 1 tsp dried basil)
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Ricotta Mixture (or Béchamel):
- 1 container (15 oz) ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- Salt and pepper to taste
For the Lasagna Layers:
- 12 lasagna noodles (uncooked or no-boil)
- 3 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions:
1. Prepare the meat sauce:
- In a large pan, brown the ground beef and Italian sausage over medium heat, breaking it up as it cooks. Once browned, remove excess fat.
- Add the chopped onion and garlic to the meat and sauté until softened, about 3-4 minutes.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, red pepper flakes (if using), salt, and pepper. Let the sauce simmer for 30-45 minutes, stirring occasionally to develop the flavors. Set aside.
2. Prepare the ricotta mixture:
- In a medium bowl, combine ricotta cheese, egg, Parmesan, parsley, salt, and pepper. Mix well until smooth and creamy.
3. Cook the lasagna noodles:
- If using traditional lasagna noodles, cook them in salted boiling water according to the package instructions. Drain and set aside on a baking sheet to prevent them from sticking. If using no-boil noodles, skip this step.
4. Assemble the lasagna:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.
- Place a layer of lasagna noodles over the sauce (3 or 4 noodles, depending on the size of your dish).
- Spread 1/3 of the ricotta mixture over the noodles, then add 1/3 of the remaining meat sauce, and sprinkle 1/3 of the shredded mozzarella on top.
- Repeat these layers two more times: noodles, ricotta mixture, meat sauce, and mozzarella.
- For the final layer, add a little more sauce and sprinkle with extra mozzarella and Parmesan cheese.
5. Bake the lasagna:
- Cover the baking dish with aluminum foil (to prevent the cheese from burning) and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 20-25 minutes, or until the cheese is golden and bubbly, and the lasagna is heated through.
6. Rest and serve:
- Remove the lasagna from the oven and let it rest for about 10-15 minutes before slicing. This allows the layers to set and makes it easier to cut.
- Serve warm with a side salad or garlic bread.