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Chef Ava

Classic Homemade Lasagna

This classic homemade lasagna is layered with tender pasta, rich beef marinara sauce, creamy ricotta filling, melted mozzarella, and Parmesan cheese, then baked until golden and bubbling. It's the ultimate comfort food that's perfect for Sunday dinners, holidays, potlucks, and family gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 12 lasagna noodles
  • 1 lb ground beef
  • 1 jar (24 oz) marinara sauce
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • salt and black pepper, to taste
  • fresh parsley, chopped, for garnish (optional)

Equipment

  • 9x13-inch baking dish
  • large skillet
  • large pot
  • medium mixing bowl
  • aluminum foil

Method
 

  1. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  2. Cook the lasagna noodles according to package directions until al dente. Drain and lay flat to prevent sticking.
  3. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart. Drain excess grease.
  4. Stir in garlic powder, oregano, salt, black pepper, and marinara sauce. Simmer for 10 minutes.
  5. In a medium bowl, mix the ricotta cheese, egg, and half of the Parmesan cheese until smooth.
  6. Spread a thin layer of meat sauce over the bottom of the prepared baking dish.
  7. Arrange 4 lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the meat sauce and one-third of the mozzarella cheese.
  8. Repeat the layering process two more times with noodles, ricotta mixture, meat sauce, and mozzarella.
  9. Top with the remaining mozzarella and remaining Parmesan cheese.
  10. Cover tightly with aluminum foil and bake for 30 minutes.
  11. Remove the foil and continue baking for 15 minutes until the cheese is melted, bubbly, and lightly golden.
  12. Allow the lasagna to rest for 10 minutes before slicing. Garnish with chopped parsley if desired and serve.

Notes

Cook the noodles only until al dente, simmer the meat sauce for the full 10 minutes, and let the lasagna rest for at least 10 minutes before slicing so the layers hold together beautifully. Freshly shredded mozzarella provides the best melt and texture.