Description
This Ultimate Classic Homemade Lasagna recipe features layers of rich meat sauce, creamy ricotta mixture, and melted mozzarella cheese baked to perfection. A comforting Italian favorite, perfect for family dinners and special occasions, combining savory ground beef sauce with fresh vegetables and herbs for a hearty, flavorful meal.
Ingredients
Scale
Meat Sauce
- 2 lbs lean ground beef (90/10)
- 1 large onion, grated
- 2 medium carrots, grated
- 2 celery stalks, grated
- 4 cloves garlic, minced
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 0.5 cup dry red wine
- 1 tbsp dried oregano
- 0.5 tsp red pepper flakes
Cheese Mixture
- 15 oz part-skim ricotta cheese, strained
- 1 large egg
- 0.5 cup freshly grated Parmigiano-Reggiano
- 0.25 cup fresh parsley, finely chopped
- 1 cup fresh baby spinach, finely chopped
Other Ingredients
- 12 lasagna sheets
- 3 cups low-moisture part-skim mozzarella cheese, shredded
Instructions
- Brown the ground beef: In a large heavy-bottomed skillet or Dutch oven over medium-high heat, brown the lean ground beef thoroughly. Drain excess fat to keep the sauce clean and not greasy.
- Sauté vegetables: Add grated onion, carrots, and celery to the beef. Cook for 6-8 minutes until vegetables are softened and slightly caramelized, enhancing flavor.
- Add aromatics and spices: Stir in minced garlic, tomato paste, dried oregano, and red pepper flakes. Cook for 2 minutes until tomato paste turns a deep rust color, concentrating the flavors.
- Deglaze with red wine: Pour in dry red wine and scrape the bottom of the pan to release browned bits (fond). Simmer until the wine reduces by half, adding richness to the sauce.
- Simmer the tomato sauce: Add crushed tomatoes, reduce heat to low, and let the sauce simmer gently for 30-45 minutes until thick and velvety.
- Prepare cheese mixture: In a medium bowl, combine strained ricotta cheese, egg, grated Parmesan, chopped parsley, and chopped spinach. Mix thoroughly until smooth and well incorporated.
- Preheat oven and assemble layers: Preheat oven to 375°F (190°C). Spread 1 cup of meat sauce evenly on the bottom of a 9×13 inch baking dish. Layer with lasagna noodles, then a layer of the ricotta mixture, followed by more meat sauce and shredded mozzarella cheese.
- Repeat layering and cover: Repeat the layering process, finishing with a generous amount of mozzarella and Parmesan cheese on top. Cover the dish tightly with foil.
- Bake covered and uncovered: Bake covered for 25 minutes. Remove the foil and continue baking for another 20-25 minutes until the cheese on top is golden brown and bubbling.
- Rest before serving: Let the lasagna rest for 15 minutes after baking to set and ensure easy slicing without falling apart.
Notes
- Grate the vegetables finely to ensure they cook quickly and blend seamlessly into the sauce.
- Strain the ricotta to remove excess moisture; this prevents the cheese mixture from being watery.
- If desired, lasagna noodles can be boiled briefly before layering to ensure tenderness, but no-boil noodles can be used if the sauce is sufficiently moist.
- Allowing the lasagna to rest before cutting helps the layers hold together better.
- Leftovers store well and taste even better the next day.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Classic lasagna, homemade lasagna recipe, Italian lasagna, baked lasagna, meat lasagna, ricotta cheese lasagna, comfort food
