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Hearty Homemade Lasagna: Layers of Comfort

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  • Author: Chef AI
  • Prep Time: 30 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 90 Minutes
  • Yield: 8 Servings 1x
  • Category: Breakfast

Description

Homemade Lasagna brings rich, savory flavors and tender pasta. Discover my family’s recipe, complete with kitchen mishaps and honest tips for your best batch.


Ingredients

Scale
  • Main Layers:
  • 1215 lasagna noodles, classic (not no-boil)
  • 1 lb ground beef (80/20 recommended)
  • 28 oz can crushed tomatoes (San Marzano preferred)
  • Cheesy Goodness:
  • 15 oz whole milk ricotta cheese
  • 16 oz low-moisture, part-skim mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • Flavor Foundation:
  • 1 large yellow onion, diced
  • 45 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • Seasonings & Spices:
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Prep the Pasta:: First things first, get a big ol’ pot of water boiling for your lasagna noodles. Add a good pinch of salt – I always forget this part and then wonder why my pasta tastes bland, oops! Cook them just shy of al dente, like 7-8 minutes. You want them pliable but not mushy, because they’ll cook more in the oven. Drain ’em and lay ’em out flat on a baking sheet, maybe with a little olive oil to keep ’em from sticking together. This step is a game-changer for me, honestly.
  2. Build the Meat Sauce:: In a large pot or Dutch oven, heat a swirl of olive oil over medium heat. Toss in your diced onion and cook until it’s softened and translucent, about 5-7 minutes. It’ll smell sweet and wonderful, a sign you’re on the right track. Then, add your ground beef and break it up with a spoon, browning it until there’s no pink left. Drain any excess fat – I usually just tilt the pot and spoon it out, no fancy gadgets needed.
  3. Develop Rich Flavors:: Now, stir in that minced garlic and tomato paste. Let it cook for about a minute, stirring constantly. You want to toast the tomato paste a bit; it deepens the flavor so much. It’ll smell rich and savory, a really comforting aroma. Then, pour in your crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Give it a good stir, bring it to a simmer, then reduce the heat to low, cover, and let it bubble gently for at least 30 minutes. An hour is even better! This is where the magic happens for your Homemade Lasagna.
  4. Mix the Ricotta Dream:: While the sauce is doing its thing, grab a medium bowl. Combine your ricotta cheese, half of the grated Parmesan, a good pinch of salt, and a generous crack of black pepper. Stir it all together until it’s smooth and well combined. This is your creamy layer, the secret to that luscious texture. Sometimes I add a tiny bit of nutmeg here, just a whisper, it really elevates the flavor, but shhh, don’t tell anyone!
  5. Assemble Your Homemade Lasagna:: Preheat your oven to 375°F (190°C). Ladle a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. This prevents sticking and acts as a flavor base. Then, lay down a layer of noodles, slightly overlapping. Spread half of your ricotta mixture evenly over the noodles, then top with a layer of meat sauce and a generous sprinkle of mozzarella. Repeat these layers: noodles, remaining ricotta, meat sauce, mozzarella. Finish with a final layer of noodles, the rest of the meat sauce, and a hearty sprinkle of mozzarella and the remaining Parmesan.
  6. Bake to Golden Perfection:: Cover the baking dish loosely with foil. I usually spray the underside of the foil with cooking spray to prevent the cheese from sticking. Bake for 25 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the cheese is bubbly and beautifully golden brown. Oh, the smell that fills your kitchen at this point! It’s pure bliss. Let your Homemade Lasagna rest for 10-15 minutes before slicing – this is crucial, hon, or it’ll just collapse into a delicious mess.