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The Best Homemade Lasagna: Rich Meat Sauce and Creamy Ricotta

A thick, juicy slice of homemade lasagna showing multiple layers of pasta, rich meat sauce, and gooey, browned cheese.
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Learn how to make the ultimate comfort food with this classic homemade lasagna recipe. We break down the steps for a rich meat sauce, creamy ricotta filling, and perfect layering for a satisfying family dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 teaspoon ground nutmeg
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Meat Sauce: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
  2. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. This develops the savory meat sauce flavor.
  4. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and nutmeg. Mix well until smooth and creamy.
  5. Cook the Noodles: While the sauce simmers, cook the lasagna noodles according to package directions until al dente. Drain the noodles and lay them flat on parchment paper to prevent sticking.
  6. Assemble the Lasagna: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  7. Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: four more noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  13. Top with the final four noodles and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese.
  14. Bake: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  15. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  16. Rest and Serve: Let the lasagna rest on the counter for 15 minutes before slicing and serving. Garnish with fresh parsley.

Notes

  • For a make-ahead meal, assemble the entire lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you want an even richer flavor, brown 1/2 pound of Italian sausage along with the ground beef for your savory meat sauce.
  • Use whole milk ricotta cheese; it holds its shape better during baking than part-skim varieties.

Nutrition

Find it online: https://cookerycourier.com/best-homemade-lasagna-recipe-classic-italian/