Best Recipe for Lasagna

Ah, lasagna! The very word whispers comfort, warmth, and a deliciousness that feels like a nostalgic hug from the past. Picture this: it’s a chilly evening, the kind that nudges you toward the kitchen, where you can create something a little magical. My grandma used to make the best lasagna—rich layers of sauce, meats, and cheeses intermingled with those lovely noodles. This recipe is my take on her classic dish, combining tradition with a few of my own “chef-y” enhancements. Trust me, this is the best recipe for lasagna you’ll ever try.

Why you’ll love this recipe

Why waste your evening cooking something that doesn’t hit the spot? This lasagna isn’t just any lasagna; it’s a culinary experience wrapped up in layers of delightful flavors. The unique blend of herbs alongside the hearty ground beef sauce strikes a beautiful balance that dances across your palate. Each forkful is a harmony of gooey mozzarella, creamy ricotta, and zesty tomato sauce, culminating in an explosion of delight. Plus, it’s a dish that feeds a crowd, making it a perfect choice for family gatherings or cozy nights in.

And let’s not forget the sheer beauty of assembling lasagna—it’s like painting with ingredients. Each layer is an opportunity to showcase your love for food. The best part? You can make it your own! Add in some mushrooms, throw in some spinach, or even swap out the beef for turkey if you’re feeling a bit lighter.

Gather these ingredients

Let’s start with our stars—the ingredients. Don’t worry; you won’t have to hunt down any obscure spices. Most of these goodies are pantry staples.

• 3 tablespoons olive oil: This is your golden elixir that brings richness and moisture to the meat. Feel free to swap it out for avocado oil if you prefer.

• 1 yellow onion (diced): A mellow onion adds depth to your sauce. Don’t skimp on the diced size—aim for about the size of a dime.

• 2 cloves garlic (minced): Heaven knows garlic makes everything better—add as much as your heart desires.

• 1 pound ground beef (93/7): This lean beef will give you the perfect amount of fat without overwhelming the dish. You could use ground turkey or even a meat substitute if you’re looking to keep it lighter or vegetarian.

• 1 14.5 oz can diced tomatoes: This is where the freshness blooms. Tomato pieces bursting with juice really elevate the sauce’s texture.

• 2 15 oz cans tomato sauce: A must for that signature lasagna consistency. Look for low-sugar options if you’re watching the sweets.

• 1 cup water: This small addition helps meld all the flavors together without making it soupy.

• 3 bay leaves: Don’t ignore the drama these leaves bring. Just toss ‘em in and let them perfume the sauce.

• 1 1/2 teaspoons dried basil: A classic herb that sings with every spoonful.

• 2 teaspoons granulated sugar: Yes, sugar! This little trick cuts the acidity of the tomatoes beautifully.

• 1 teaspoon Italian seasoning: A way to add an extra layer of delight.

• 2 teaspoons salt (or to taste): Essential, but remember, you can adjust this depending on the cheese you use.

• 8 oz mozzarella cheese (grated): The goo factor. Look for fresh mozzarella for extra creaminess.

• 1/2 cup grated parmesan cheese: This sharp cheese brings a depth that’s just magical.

• 2 cups whole milk ricotta cheese: Creamy, dreamy, and absolutely essential to this lasagna.

• 1/2 teaspoon dried basil + 1/2 teaspoon dried parsley: Just a touch more flavor in the ricotta mix!

• Salt and black pepper (to taste): Don’t shy away from seasoning your ricotta—you want it flavorful.

• 1 pound lasagna noodles: No-boil or traditional, your call! Just make sure they’re ready for a bath in your heavenly sauce.

• 4 oz mozzarella cheese (grated, for topping): Because the more cheese, the better, right?

The cooking process explained

Now let’s roll up our sleeves and create something divine! Here’s how to whip this beauty together:

1. Preheat your oven to 375°F: Give yourself a little head start in the heating game.

2. Make the meat sauce: In a large skillet, heat the olive oil over medium heat. Toss in your diced onion and sauté until translucent. Add the garlic and let it cook for an aromatic minute. Next, introduce the ground beef, breaking it apart as it browns. You’ll know when it’s ready—browned pieces and an irresistible aroma will tell you. Then add the diced tomatoes, tomato sauce, water, bay leaves, dried basil, sugar, Italian seasoning, and salt. Allow this mixture to simmer for about 20-30 minutes, stirring occasionally. This step? It’s where that magic happens.

3. Make the cheese filling: While your sauce simmers, it’s time to get cheesy! In a mixing bowl, combine the ricotta cheese, grated parmesan, dried basil, dried parsley, and a sprinkle of salt and pepper. Mix until well blended; it should be creamy and deliciously seasoned.

4. Boil the noodles: If you’re using traditional noodles, bring a large pot of salted water to a boil. Cook the noodles according to package instructions, but don’t cook them until mush—al dente is your goal! Drain and place them on a towel to keep them from sticking.

5. Layering the lasagna: Now, the fun begins. In a large baking dish, start with a layer of meat sauce on the bottom—this prevents sticking. Add a layer of noodles, followed by the ricotta mixture, then a sprinkle of mozzarella. Repeat these layers until you run out of ingredients, finishing with sauce and a generous topping of mozzarella cheese.

6. Bake: Cover your lasagna with foil (to keep it from drying out) and bake for 25 minutes. Now, remove the foil and let it bake for an additional 15-20 minutes to create those cheese bubbles we all adore!

Best way to enjoy it

Ah, the moment of truth! Let your lasagna rest for about 15-20 minutes after it comes out of the oven; this will help everything settle. Serve it with a side salad and some crusty garlic bread to soak up every drop of that fabulous sauce. This meal pairs nicely with a robust red wine or a crisp lemonade for the non-drinkers in the crowd.

How to store and freeze

Leftovers are a gift, my friend! To keep your lasagna fresh, cover it tightly with plastic wrap or aluminum foil and store it in the fridge for up to 4-5 days. Can’t devour it all in one go? Slice it up and freeze portions in airtight containers or bags for up to three months. To reheat, simply thaw in the fridge overnight and pop it in the oven at 350°F until heated through—easy peasy!

Pro chef tips

Here are a couple of golden nuggets for success. Don’t skip toasting your dried herbs in the olive oil before adding your meat; this really elevates their flavor. Also, if you have a few extra minutes to spare, try making your tomato sauce from scratch—it’s a labor of love that pays off big time in flavor.

Recipe variations

Bored with basic? Spice it up! Add layers of sautéed mushrooms, fresh spinach, or roasted veggies to sneak in some greens. Want a kick? Try adding crushed red pepper to your meat sauce. For a creamy twist, try using béchamel sauce instead of ricotta or mix in a bit of mascarpone—pure indulgence!

Ingredients list

• 3 tablespoons olive oil
• 1 yellow onion (diced)
• 2 cloves garlic (minced)
• 1 pound ground beef (93/7)
• 1 14.5 oz can diced tomatoes
• 2 15 oz cans tomato sauce
• 1 cup water
• 3 bay leaves
• 1 1/2 teaspoons dried basil
• 2 teaspoons granulated sugar
• 1 teaspoon Italian seasoning
• 2 teaspoons salt (or to taste)
• 8 oz mozzarella cheese (grated)
• 1/2 cup grated parmesan cheese
• 2 cups whole milk ricotta cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• Salt (to taste)
• Black pepper (to taste)
• 1 pound lasagna noodles
• 4 oz mozzarella cheese (grated, for topping)

Step-by-step instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet, sauté onion until translucent.
3. Add garlic; cook for a minute.
4. Brown the ground beef; drain excess fat if needed.
5. Mix in diced tomatoes, tomato sauce, water, bay leaves, dried basil, sugar, and salt; simmer for 20-30 minutes.
6. In a bowl, combine ricotta, parmesan, dried basil, parsley, salt and pepper.
7. Boil lasagna noodles until al dente; drain.
8. Layer in a baking dish: meat sauce, noodles, ricotta, mozzarella; repeat and end with sauce and mozzarella.
9. Cover with foil; bake for 25 minutes.
10. Remove foil; bake for an additional 15-20 minutes until bubbly.
11. Let rest for 15 minutes before serving.

When you dig into this lasagna, prepare to be wrapped in a comforting embrace of nostalgia and joy. You’ve created something special—an edible love letter that brings people together around the table. So don’t hold back, give this recipe a whirl, and feel the magic unfold! I’m eagerly waiting to hear about your twists and turns with this dish—let’s share the journey together, shall we?

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Best Recipe for Lasagna

Cooking Method: Baking, Simmering Courses: Dinner, Lunch, Main Course Recipe Keys: C Comfort Food Dairy F Family Friendly High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 30 mins Cook Time 45 mins Rest Time 20 mins Total Time 1 hr 35 mins

Cooking Temp: 375  F Servings: 8 Estimated Cost: $ 15 Calories: 700

Best Season: Suitable throughout the year

Description

This lasagna combines layers of gooey mozzarella, creamy ricotta, zesty tomato sauce, and hearty ground beef for a comfort food experience that's sure to delight.

Ingredients

Scale

1/2x 1x 2x 3x

• 3 tablespoons olive oil (Can be swapped for avocado oil.)
• 1 medium yellow onion (diced) (Aim for size of a dime.)
• 2 cloves garlic (minced) (Add to taste.)
• 1 pound ground beef (93/7) (Can use ground turkey or meat substitute.)
• 1 14.5 oz can diced tomatoes (Freshness elevates sauce texture.)
• 2 15 oz cans tomato sauce (Look for low-sugar options.)
• 1 cup water (Helps meld flavors.)
• 3 leaves bay leaves (Add for aroma.)
• 1.5 teaspoons dried basil (Classic herb.)
• 2 teaspoons granulated sugar (Cuts acidity of tomatoes.)
• 1 teaspoon Italian seasoning
• 2 teaspoons salt (Adjust based on cheese used.)
• 8 oz mozzarella cheese (grated) (Fresh mozzarella recommended.)
• ¹⁄₂ cup grated parmesan cheese
• 2 cups whole milk ricotta cheese
• ¹⁄₂ teaspoon dried basil
• ¹⁄₂ teaspoon dried parsley
• 1 pound lasagna noodles (No-boil or traditional.)
• 4 oz mozzarella cheese (grated, for topping)

Instructions

Preparation Steps

1. Preheat the oven

   Preheat your oven to 375°F.
   Mark as complete

2. Make the meat sauce

   In a large skillet, heat olive oil over medium heat, sauté onion until translucent, then add garlic and cook for a minute. Introduce ground beef and brown it. Add diced tomatoes, tomato sauce, water, bay leaves, dried basil, sugar, and salt. Simmer for 20-30 minutes.
   Stir occasionally.
   Mark as complete

3. Prepare the cheese filling

   In a mixing bowl, combine ricotta cheese, grated parmesan, dried basil, dried parsley, and a sprinkle of salt and pepper. Mix until well blended.
   Should be creamy.
   Mark as complete

4. Boil the noodles

   Bring a large pot of salted water to a boil and cook the noodles according to package instructions until al dente. Drain and place on a towel.
   Mark as complete

5. Layer the lasagna

   In a large baking dish, start with a layer of meat sauce, add noodles, then the ricotta mixture, finish with mozzarella. Repeat layers finishing with sauce and mozzarella.
   Mark as complete

6. Bake

   Cover lasagna with foil and bake for 25 minutes, remove foil, and bake for an additional 15-20 minutes until bubbly.
   Mark as complete

7. Rest before serving

   Let lasagna rest for 15-20 minutes before serving.
   Serve with a side salad and garlic bread.
   Mark as complete

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 700kcal

% Daily Value *

Total Fat 40g62%

Saturated Fat 15g75%

Trans Fat 0g

Cholesterol 100mg34%

Sodium 800mg34%

Potassium 800mg23%

Total Carbohydrate 50g17%

Dietary Fiber 3g12%

Sugars 5g

Protein 35g70%

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Vitamin A 20 IU

Vitamin C 5 mg

Calcium 300 mg

Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lasagna, comfort food, pasta, Italian, family recipe