Get ready to transform your kitchen into an Italian culinary paradise with this mouthwatering lasagna recipe straight from the legendary Joy of Cooking! Imagine layers of perfectly cooked pasta, rich meaty sauce, and melted cheese creating a symphony of flavors that will have your family and friends begging for seconds. This isn't just another lasagna recipe - it's a guaranteed crowd-pleaser that promises to become your new go-to comfort food masterpiece.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 9 lasagna noodles
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 3 cups marinara sauce
- 1 egg
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 9 lasagna noodles, 1 lb ground beef, 1 chopped onion, 2 minced garlic cloves, 3 cups ricotta cheese, 2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 3 cups marinara sauce, 1 egg, and salt and pepper to taste.
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the lasagna.
- In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the noodles and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
- While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Make sure to break up the beef into small pieces as it cooks.
- Once the beef is cooked, drain any excess fat from the skillet. Stir in the marinara sauce and season with salt and pepper to taste. Allow the mixture to simmer for about 5 minutes, then remove from heat.
- In a mixing bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper. Mix well until smooth and creamy.
- Now, it’s time to assemble the lasagna. In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom. This will prevent the noodles from sticking.
- Place 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, a third of the mozzarella cheese, and a third of the remaining meat sauce. Repeat this layering process: another 3 noodles, the remaining ricotta mixture, another third of the mozzarella, and half of the remaining meat sauce.
- For the final layer, place the last 3 noodles on top, cover with the remaining meat sauce, and sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
- Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese. Bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the lasagna from the oven and let it cool for about 10-15 minutes before slicing. This will help the layers set and make serving easier.
- Serve hot, garnished with fresh basil or additional Parmesan cheese if desired. Enjoy your homemade lasagna!
Tips
- Make sure to drain your noodles thoroughly and lay them flat to prevent sticking and ensure even layering.
- For extra flavor, consider adding a pinch of dried oregano or basil to your meat sauce.
- Allow the lasagna to rest for 10-15 minutes after baking - this helps the layers set and makes cutting much easier.
- Use fresh, high-quality cheeses for the best flavor and melting consistency.
- If you want to make this ahead of time, you can assemble the lasagna and refrigerate it for up to 24 hours before baking.
- For a lighter version, you can substitute ground turkey for beef or add some spinach to the ricotta mixture for extra nutrition.
- Always cover with foil for the first part of baking to prevent the top from burning before the inside is fully cooked.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 95mg
