Italian
Classic Lasagna
A meat sauce, a ricotta layer, and noodles baked under mozzarella until the edges bubble and the center is hot.
- Prep
- 30 min
- Cook
- 55 min
- Total
- 1 hr 25 min
- Servings
- 8
- Difficulty
- Medium
Photo: plasticrevolver (CC BY-SA). Source
Why you’ll love it
- The sauce should be thick, or the pan is watery.
- 375°F, covered, then uncovered to brown.
- Rest 15 minutes or the slices fall apart.
- This is the pan you make when people are coming.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 375°F. Boil the noodles until just flexible. Drain.
- 2
Brown the beef and onion in a pot. Add garlic, marinara, tomato paste, salt, and Italian seasoning. Simmer 10 minutes.
- 3
Stir the ricotta, egg, and half the Parmesan.
- 4
Layer sauce, noodles, ricotta, and mozzarella in a 9-by-13-inch pan. Repeat and finish with sauce and cheese.
- 5
Cover and bake 35 minutes. Uncover and bake 15 minutes, until the cheese is brown and the center is bubbling. Rest 15 minutes.
Pro tips
- No-boil noodles need extra sauce. Add 1/2 cup water to the meat sauce if you use them.
- Do not skip the rest. Hot cheese runs.
- A pinch of salt in the ricotta matters as much as the meat.
Easy substitutions
- Ground beef
- Italian sausage, casings removed
- Ricotta
- Cottage cheese, blended smooth
Storage and reheating
Storage
Refrigerate up to 4 days or freeze slices up to 2 months.
Reheating
Cover and bake at 350°F until hot, about 25 minutes from the fridge. Add a spoon of water if the edges look dry.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 520
- Protein
- 32 g
- Carbs
- 42 g
- Fat
- 24 g
- Fiber
- 4 g
Moderate · Oven · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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