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- 12 lasagna noodles - 1 pound ground beef - 1 pound Italian sausage - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups ricotta cheese - 2 cups shredded mozzarella cheese (divided) - 1 cup grated Parmesan cheese - 2 large eggs - 3 cups marinara sauce - 2 teaspoons dried oregano - 2 teaspoons dried basil - Salt and black pepper to taste These ingredients are the heart of a great lasagna. The lasagna noodles act as layers, holding all the flavors together. Ground beef and Italian sausage add rich taste. Onions and garlic give a sweet and savory base. Ricotta and mozzarella create a creamy texture, while Parmesan adds a lovely sharpness. - Fresh basil leaves for garnish Garnishing with fresh basil gives a nice touch. It adds color and a fresh flavor that pops. You can also sprinkle some extra Parmesan on top just before serving for added flavor. - Large pot for boiling noodles - Large skillet for cooking meat - Mixing bowl for ricotta - 9x13 inch baking dish - Aluminum foil Having the right tools makes cooking easier. A large pot helps cook the noodles well. A skillet is perfect for the meat sauce. A mixing bowl is needed to combine the ricotta mixture. Finally, a baking dish holds everything together while baking. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). A hot oven helps the cheese melt and the sauce bubble. In a large pot, boil salted water. Add the 12 lasagna noodles and cook them until they are al dente. Follow the package instructions for timing. After cooking, carefully drain the noodles. Lay them flat so they don’t stick together. Heat a tablespoon of olive oil in a large skillet over medium heat. Add one medium diced onion and three minced garlic cloves. Sauté until the onion turns translucent. This takes about 3-4 minutes. Now, add one pound of ground beef and one pound of Italian sausage. Cook until both are browned and crumbly. Drain any excess fat. Stir in three cups of marinara sauce, two teaspoons of dried oregano, and two teaspoons of dried basil. Season with salt and black pepper. Let this sauce simmer for about 10 minutes. This helps the flavors blend. In a mixing bowl, combine two cups of ricotta cheese, one cup of shredded mozzarella cheese, one cup of grated Parmesan cheese, and two large eggs. Add a pinch of salt and black pepper. Use a fork to mix until smooth. This mixture adds creaminess to your lasagna. Grab a 9x13 inch baking dish. Start with a thin layer of meat sauce at the bottom. Place four lasagna noodles horizontally over this sauce. Next, spread half of the ricotta mixture evenly over the noodles. Then, add a third of the meat sauce on top. Repeat this: add another four noodles, the remaining ricotta mixture, and another third of the meat sauce. Finish by adding the last four noodles, covering them with the remaining meat sauce. Sprinkle the last cup of shredded mozzarella cheese over the top layer of meat sauce. To keep it from browning too much, cover the baking dish tightly with aluminum foil. Place the lasagna in the preheated oven. Bake for 25 minutes. After this time, remove the foil. Bake for another 15 minutes until the cheese is golden and bubbly. To prevent lasagna noodles from sticking, add salt to boiling water. This helps keep the noodles separate. Stir gently as you add them to the pot. After cooking, drain the noodles and run cold water over them. This cools them down and stops the cooking. Lay them flat on parchment paper or a clean kitchen towel. This step helps keep them from sticking. The ricotta filling is key to a great lasagna. Use good quality ricotta for the best taste. Mix it with one cup of shredded mozzarella and Parmesan cheese. This blend adds rich flavor. Don’t forget to add two large eggs; they help bind the filling. A pinch of salt and pepper enhances the taste. Mix everything until smooth for a creamy texture. For a perfect cheese melt, use a mix of cheeses. Combining mozzarella and Parmesan creates a nice balance. Sprinkle the top layer with mozzarella just before baking. Cover it with foil for the first part of baking. This helps the cheese melt without burning. Remove the foil later to allow the cheese to brown and bubble. This creates a beautiful, golden top that looks and tastes amazing. Pro Tips Use Fresh Herbs: Incorporating fresh basil or oregano can elevate the flavor of your lasagna, giving it a vibrant taste and aroma. Let it Rest: Allowing the lasagna to cool for at least 15 minutes before slicing helps the layers set, making it easier to serve and preventing it from falling apart. Experiment with Cheeses: Feel free to mix different cheeses such as provolone or fontina for a unique flavor profile that enhances the classic lasagna experience. Freezing Tips: If you want to prepare it ahead of time, lasagna freezes well. Just ensure it’s tightly covered to prevent freezer burn. {{image_4}} You can easily make a vegetarian lasagna. Start with fresh veggies like spinach, zucchini, or mushrooms. Layer these with the cheese and sauce. Use the same ricotta mix but skip the meat. This way, you get a rich and tasty dish without meat. You can mix meats for a unique flavor. Try using ground turkey or chicken instead of beef. You can also add pancetta for a salty kick. Blend the meats to create a richer sauce. Each meat adds its own taste to the lasagna. Cheese is key in lasagna. If you want a twist, try using goat cheese instead of ricotta. It gives a tangy flavor that pairs well with marinara. You can also mix in provolone or gouda for a different melt. Each cheese brings a new taste to your dish. You can store leftover lasagna in an airtight container. Make sure it cools first. Place it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. To freeze lasagna, let it cool completely. Wrap it tightly in plastic wrap and then foil. Label it with the date. You can freeze it for up to three months. When ready to eat, just thaw in the fridge overnight before reheating. Reheat your lasagna in the oven for the best taste. Set your oven to 350°F (175°C). Cover it with foil to keep it moist. Bake for about 20 minutes or until hot. You can also use a microwave, but the oven gives better texture. Enjoy your meal! Yes, you can make lasagna ahead of time. Prepare it in advance, then cover it tightly. Keep it in the fridge for up to 24 hours. You can bake it straight from the fridge. Just add a few extra minutes to the baking time. If you need a ricotta substitute, try cottage cheese. Blend it for a smoother texture. You can also use cream cheese or Greek yogurt for a richer taste. Each option will give a unique twist to the lasagna. Lasagna can turn watery if the noodles are not cooked right. Undercooked noodles can soak up sauce. Too much sauce can also cause this issue. Make sure to drain excess liquid from your meat sauce before layering. Let the lasagna cool for about 15 minutes. This cooling time helps it set. It makes slicing much easier and keeps the layers intact. Enjoy each slice with fresh basil on top for added flavor. Classic Italian lasagna is a delight. We covered the main ingredients, from rich meat sauce to creamy ricotta. I shared step-by-step instructions for baking this dish perfectly. With handy tips and variations, you can customize it to your taste. Storing your leftovers is easy, and I provided all the best methods. I hope you feel more prepared to make a lasagna that wows everyone. Happy cooking!

Lasagna Love Explosion

A delicious and hearty lasagna filled with layers of meat, cheese, and marinara sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 450 kcal

Ingredients
  

  • 12 noodles lasagna noodles
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese (divided)
  • 1 cup grated Parmesan cheese
  • 2 large eggs
  • 3 cups marinara sauce
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • to taste salt and black pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot, bring salted water to a boil. Add the lasagna noodles and cook until al dente, then drain and set aside.
  • In a large skillet, warm a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent. Add the ground beef and Italian sausage, cooking until browned. Drain excess fat, then stir in the marinara sauce, oregano, basil, and season with salt and black pepper. Let simmer for about 10 minutes.
  • In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, eggs, and a pinch of salt and black pepper. Mix until smooth.
  • In a 9x13 inch baking dish, spread a thin layer of meat sauce at the bottom. Place 4 lasagna noodles over the sauce, spread half of the ricotta mixture, and add a third of the meat sauce. Repeat with another 4 noodles, the remaining ricotta mixture, and another third of the meat sauce. Finish with the last 4 noodles and cover with the remaining meat sauce.
  • Sprinkle the remaining 1 cup of mozzarella cheese over the top layer. Cover tightly with aluminum foil.
  • Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden brown.
  • Allow the lasagna to cool for at least 15 minutes before serving. Garnish with fresh basil leaves.

Notes

Let the lasagna rest before slicing for easier serving.
Keyword Italian, lasagna, pasta