Layers of rich meat sauce, creamy cheese, and tender pasta—this lasagna tastes like a million bucks (but costs way less)!
Ingredients *(Serves 8-10)*:
Meat Sauce:
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1 lb (450g) ground beef (or half beef, half Italian sausage)
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1 onion, finely diced
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3 garlic cloves, minced
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1 (28 oz) can crushed tomatoes
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1 (6 oz) can tomato paste
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½ cup (120ml) red wine (or beef broth)
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1 tsp sugar (balances acidity)
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1 tbsp Italian seasoning
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Salt & pepper to taste
Cheese Layers:
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15 oz (425g) ricotta cheese
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1 large egg (binds the ricotta)
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¼ cup (10g) fresh parsley, chopped
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3 cups (340g) shredded mozzarella
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1 cup (100g) grated Parmesan
Other:
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12 lasagna noodles (no-boil or cooked al dente)
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1 tbsp olive oil
Instructions:
1. Make the Meat Sauce:
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Heat olive oil in a large pot. Sauté onion until soft, then add garlic and cook for 30 seconds.
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Add ground meat; cook until browned. Drain excess fat.
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Stir in tomatoes, tomato paste, wine, sugar, Italian seasoning, salt, and pepper. Simmer for 20-30 mins until thickened.
2. Prep Cheese Mixture:
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In a bowl, mix ricotta, egg, parsley, ½ the Parmesan, and ½ tsp salt.
3. Assemble Lasagna:
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Layer 1: Spread 1 cup meat sauce in a 9×13-inch baking dish.
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Layer 2: 4 noodles (slightly overlapping).
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Layer 3: ½ ricotta mixture → 1 cup meat sauce → 1 cup mozzarella.
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Repeat layers, ending with noodles → meat sauce → remaining mozzarella & Parmesan.
4. Bake:
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Cover with foil and bake at 375°F (190°C) for 30 mins.
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Uncover and bake 15-20 mins until bubbly and golden.
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Rest 15 mins before slicing (or it’ll be messy!).
Pro Tips:
💰 “Million Dollar” Upgrade: Add ½ lb sliced mushrooms or spinach to the meat sauce.
🍷 Depth of Flavor: Use red wine in the sauce—it’s a game-changer!
🧊 Make Ahead: Assemble 1 day ahead; bake before serving.
Serve with garlic bread and a crisp salad. Even better as leftovers!