Ingredients
Scale
- 12 lasagna noodles
- 1 lb ground beef
- 1/2 lb Italian sausage (optional)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 15 oz ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 1 egg
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a skillet, heat olive oil over medium heat. Add onion and garlic; cook until translucent.
- Add ground beef (and sausage if using); cook until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Simmer 10 minutes.
- In a bowl, mix ricotta with egg and a pinch of salt.
- Spread a thin layer of sauce in the baking dish. Layer noodles, ricotta mixture, mozzarella, and sauce. Repeat ending with mozzarella and Parmesan on top.
- Cover with foil and bake 25 minutes. Remove foil and bake another 25 minutes until bubbly and cheese is golden. Let rest 15 minutes before slicing.
Notes
- For extra creaminess, whisk eggs into the ricotta before layering.
- If you can’t find fresh mozzarella, use shredded mozzarella mixed with a little cream cheese.
- Make ahead: assemble and refrigerate up to 24 hours, then bake as directed.
- Swap ground beef for turkey or vegetarian crumbles for a lighter version.
- Let the lasagna rest 15 minutes before slicing for cleaner portions.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Method: Layered bake
- Cuisine: Italian-American
- Diet: Contains dairy, gluten
Nutrition
- Serving Size: 1 serving
- Calories: 520 Kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg
