Ingredients

Scale

Meat Sauce

1 lb ground beef

1 small onion, finely chopped

3 cloves garlic, minced

24 oz marinara sauce

1 tbsp tomato paste

1 tsp dried basil

1 tsp dried oregano

Salt and black pepper, to taste

Cheese Filling

15 oz ricotta cheese

1 large egg

1/2 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped (optional)

Salt and pepper, to taste

Lasagna Layers

12 lasagna noodles, cooked and drained

3 cups shredded mozzarella cheese

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Instructions

Prepare the Meat Sauce
In a large skillet over medium heat, cook ground beef until browned. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 30 seconds. Add marinara sauce, tomato paste, basil, oregano, salt, and pepper. Simmer for 10–15 minutes.

Make the Cheese Filling
In a bowl, combine ricotta cheese, egg, Parmesan, parsley, salt, and pepper. Mix until smooth.

Assemble the Lasagna
Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce in a 9×13-inch baking dish. Add a layer of noodles, followed by ricotta mixture, meat sauce, and mozzarella. Repeat layers, finishing with sauce and mozzarella on top.

Bake
Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15–20 minutes, until bubbly and lightly golden.

Rest and Serve
Let lasagna rest for 10–15 minutes before slicing and serving.

Notes

Cooking Tips

Letting the lasagna rest helps it hold its shape when slicing.
For extra flavor, add a splash of red wine to the meat sauce while simmering.
Shred your own mozzarella for better melting and texture.

Variations

Vegetarian Lasagna: Replace ground beef with sautéed mushrooms, zucchini, and spinach.
Three-Cheese Lasagna: Add shredded provolone or fontina for extra richness.
Make-Ahead: Assemble up to 24 hours in advance and refrigerate before baking.
Freezer-Friendly: Freeze unbaked lasagna tightly wrapped for up to 3 months.

Author: Emma
Prep Time: 30 minutes
Cook Time: 1 hour

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 7g
Sodium: 820mg
Fat: 26g
Carbohydrates: 36g
Fiber: 4g
Protein: 32g