Lasagna is the king of baked pastas. Layered with rich meat sauce, creamy ricotta, and pools of melted mozzarella. Yes, it takes a little time. Yes, it’s worth every minute. Make two. Freeze one. Thank yourself later.
Serves 8-10.
Step-by-Step Instructions
Make Meat Sauce
Heat oil in a large pot over medium-high. Cook beef and onion until browned (8-10 minutes). Add garlic, cook 1 minute.
Stir in marinara, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer 15-20 minutes.
Make Cheese Mixture
In a bowl, mix ricotta, egg, Parmesan, 1 cup mozzarella, and parsley.
Preheat
Preheat oven to 375°F (190°C).
Assemble
Spread 1 cup meat sauce on the bottom of a 9×13 baking dish.
Layer: 3-4 noodles → ⅓ ricotta mixture → 1 cup meat sauce.
Repeat two more times. Top with remaining mozzarella.
Bake
Cover with foil. Bake 25 minutes. Uncover and bake 20-25 more minutes until bubbly and golden.
Rest & Serve
Rest 15 minutes before slicing (or it’ll fall apart). Serve hot. Watch it disappear.
Summary
Prep Time: 20 min | Bake Time: 50 min | Rest: 15 min | Total: 1 hour 25 min
Yield: 8-10 servings | Difficulty: Medium
Storage Notes
Fridge: 5 days. Freeze: 3 months (baked or unbaked). Reheat frozen lasagna at 375°F for 45-60 minutes covered, then 15 minutes uncovered. Lasagna tastes even better the next day.
