The Ultimate Homemade Lasagna - Family Favorite
There’s something deeply comforting about a bubbling dish of homemade lasagna fresh from the oven. Layers of rich, garlicky meat sauce, creamy ricotta, tender pasta sheets, and a generous blanket of gooey melted mozzarella come together in every bite for that perfect balance of zesty tomato, savory beef, and herby warmth.
Ingredients
- 9 lasagna noodles, cooked according to package
- 1 lb. ground beef
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 1 28 ounce can tomatoes sauce
- 1 can tomato paste
- 1/3 cup water
- 2 tablespoons sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon fennel seed, chopped
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1 15 ounce ricotta cheese
- 4 cups shredded part-skim mozzarella cheese
- 3/4 cup parmesan cheese, grated
Instructions
- Cook noodles according to package directions; drain, then rinse in cold water and drain again. Meanwhile, cook ground beef and onion over medium heat until no longer pink, breaking the beef into small pieces while cooking. Add garlic and cook 1 minutes longer. Drain off excess liquid.
- Add to the cooked ground beef, the tomato sauce, tomato paste, sugar, and spices; bring to a boil. Reduce heat, simmer uncovered for 20-30 minutes.
- In a small bowl, mix egg, ricotta cheese and 1/4 teaspoon salt. (Optional: add 1 tablespoon dried parley to the ricotta cheese.)
- Preheat oven to 375 degrees F. Spread 1 1/2 cups meat sauce onto ungreased 13x9 baking dish. Layer with 3 noodles, 1/3 of the meat sauce followed by 1/3 of the ricotta mixture. Evenly spinkle 1 cup mozzarella cheese and 2 tablespoons parmesan cheese. Repeat until there are 3 layers. Top with remaining meat sauce and cheese.
- Cover with foil and bake 25 minutes. Remove foil and continue to bake 25 minutes longer. Remove and let rest for 15 minutes before serving.
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