Nothing Beats Good Lasagna

Nothing soothes the end of a hectic day quite like pulling a bubbling lasagna from the oven the kitchen filled with savory aromas. This classic ground beef lasagna is my answer to comfort food layering rich meat sauce creamy ricotta and gooey mozzarella for a dinner that brings everyone to the table. With simple ingredients and a few well timed steps you get a meal that feels like a celebration any night of the week.

There is nothing like seeing everyone settle in at the table with big smiles and second helpings. My daughter calls this the meal that makes any bad day better.

Ingredients

• Ground beef or a mix of beef and pork: for delicious depth of flavor and satisfying texture. Choose meat with a little fat for best results
• Small onion: finely chopped to add mellow sweetness and blend into the sauce seamlessly. Pick firm onions free of green shoots
• Garlic cloves: minced because nothing beats the warm aroma and bold taste of fresh garlic
• Canned crushed tomatoes: the base that gives body and richness to the sauce. Go for a good quality Italian brand if you can
• Tomato paste: for intense tomato flavor and a thicker sauce. Look for a deep red color with no metallic scent
• Canned tomato sauce: keeps everything saucy and smooth. Italian seasoned sauce works well if you like extra herbs
• Sugar: just a small amount to balance out acidity from the tomatoes
• Dried basil and dried oregano: aromatic and essential for that classic Italian herby layer
• Salt and pepper: for seasoning. Taste as you go so the sauce is never bland
• Ricotta cheese: creamy and mild a must for traditional lasagna layers. Whole milk ricotta makes it extra luscious
• Large egg: helps set the ricotta and keeps it from running. Always use the freshest eggs you can find
• Grated Parmesan cheese: adds a sharp nutty kick and helps bind the ricotta. Buy a wedge and grate it yourself for best flavor
• Chopped fresh parsley or dried: gives color and lightness to the cheese mix
• Lasagna noodles: sturdy enough to stand up to sauce and cheese. Use regular or oven ready. Cook until just al dente for best texture
• Shredded mozzarella cheese: melts beautifully and gives that stretchy cheesy pull. Choose a block and shred at home for creamier results
• Extra grated Parmesan for the topping: for an irresistible golden crust

Instructions

Brown the Beef and Aromatics:

Start by heating a large skillet over medium heat. Drop in the ground beef along with the chopped onion and garlic. Cook everything slowly stirring often and breaking up the meat as it browns. Give it a good ten minutes until the onion is soft and translucent and the beef is fragrant and nicely browned. Drain any extra fat at this stage for a less greasy sauce

Simmer the Sauce:

Add the crushed tomatoes tomato paste tomato sauce sugar basil oregano salt and pepper to your beef mixture. Stir really well so everything combines. Lower the heat and let this simmer uncovered for at least twenty minutes but thirty is even better. Stir it now and then to make sure it does not stick. This builds big flavors

Blend the Ricotta Mixture:

Grab a medium mixing bowl and add the ricotta cheese egg Parmesan and parsley. Mix it all with a fork until perfectly combined. It should be creamy but still thick enough to spread

Preheat the Oven:

Turn on your oven to 375 degrees Fahrenheit or 190 degrees Celsius before you start assembling. Starting with a hot oven ensures even baking

Assemble the Lasagna:

Get a nine by thirteen inch baking dish and spread a thin layer of your finished meat sauce over the bottom. Lay three noodles flat over this then use a spoon to spread a third of the ricotta mixture over the noodles. Sprinkle with a third of the mozzarella then another layer of meat sauce. Keep repeating the layers until you have used up all your ingredients and make sure the last layer on top is plenty of meat sauce. Finish with a generous sprinkle of mozzarella and Parmesan cheese for the golden crust

Bake to Perfection:

Cover your baking dish with foil shiny side down. Give the foil a quick spray with oil so the cheese does not stick. Bake for twenty five minutes covered then remove the foil and continue baking uncovered for another twenty five minutes. The top should be bubbling and temptingly golden

Rest and Slice:

When it is out of the oven do not rush slicing. Let the lasagna rest for at least ten minutes so the layers can settle and cut cleanly. Serve it hot with maybe a little extra Parmesan at the table

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My favorite part of this lasagna is mixing together the ricotta with those flecks of parsley. The scent reminds me of helping my mom in the kitchen as a kid and no matter how many times I make it that memory always makes the meal extra special.

Storage Tips

Keep leftover lasagna covered in the fridge for up to four days. It stays moist and sliceable and the flavors deepen overnight. Slice and reheat individual squares in the microwave or oven for quick meals. This recipe also freezes well. I like to wrap individual pieces well in plastic wrap and store in a zip bag. Let them thaw overnight in the fridge and reheat in the oven or microwave until hot.

Ingredient Substitutions

You can substitute ground turkey or chicken for the beef if you want a lighter dish. For a vegetarian version swap in cooked lentils or a vegan meat alternative and stir them into the tomato sauce. Cottage cheese can be used in place of ricotta but make sure to drain it well and blend for a smoother texture. Gluten free lasagna noodles are easy to find for those who need it.

Serving Suggestions

Lasagna is fantastic with a big green salad tossed in vinaigrette. Add garlic bread if you are feeling extra or serve with simple roasted vegetables like zucchini or broccoli. For a touch of brightness squeeze a little lemon over your greens to contrast the rich cheese and sauce.

A Little Lasagna History

Many believe lasagna dates back to Roman times but the modern version comes from the Emilia Romagna region of Italy. Layering noodles cheese and sauce has been around for centuries and each family has its own tradition. That is what makes it a classic that never goes out of style.

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This is the lasagna I make for friends and family on cozy evenings. May it bring comfort and smiles to your table too.

Frequently Asked Questions

→ Can I use a mix of beef and pork?

Yes, blending beef and pork offers a richer, more flavorful meat sauce for the lasagna.

→ Why let the lasagna rest before serving?

Resting allows the layers to set, making it easier to slice and keeping each layer intact.

→ Can I substitute cottage cheese for ricotta?

You can use cottage cheese, but ricotta gives a creamier, more traditional texture to the dish.

→ How do I prevent noodles from sticking?

Stir noodles while cooking and drain well. A little olive oil in the water helps prevent sticking.

→ Can this be prepared ahead of time?

Assemble the lasagna and refrigerate it. Bake just before serving for best texture and flavor.