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Best Homemade Lasagna Recipe

The Best Homemade Lasagna
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This lasagna recipe is the best homemade version you’ll find. It features rich meat sauce, creamy béchamel, and perfectly cooked pasta layers.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded mozzarella cheese

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
  2. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
  3. Stir in crushed tomatoes, tomato sauce, water, sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat and let it cook for at least 30 minutes, or up to 2 hours, stirring occasionally.
  4. While the sauce simmers, cook lasagna noodles according to package directions. Drain and rinse with cold water.
  5. In a medium bowl, mix ricotta cheese, egg, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
  8. Arrange 3-4 lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles. Top with 1/3 of the mozzarella cheese.
  9. Spoon about 1 1/2 cups of meat sauce over the mozzarella.
  10. Repeat layers: noodles, remaining ricotta, 1/3 of mozzarella, and another 1 1/2 cups of meat sauce.
  11. Top with the remaining noodles, remaining meat sauce, and the last 1/3 of mozzarella cheese.
  12. Cover the baking dish with aluminum foil (you may want to spray the underside of the foil with cooking spray to prevent cheese from sticking).
  13. Bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes, or until golden brown and bubbly.
  14. Let stand for 10 minutes before serving.

Notes

  • For a richer flavor, you can add a splash of red wine to the meat sauce while it simmers.
  • Leftover lasagna can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
  • If you prefer a thicker sauce, let it simmer uncovered for a longer period.

Nutrition

Find it online: https://kitchenvan.com/the-best-homemade-lasagna/