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Servings: 4
Calories: 1369kcal
Ingredients
- 16 whole lasagna noodles pre-cooked
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 ½ pounds ground beef
- 5 cups canned diced tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons minced fresh basil
- 3 cups ricotta cheese grated
- 3 tablespoons Parmesan cheese grated
- 2 tablespoons Italian seasoning
- Salt and pepper to taste
- Fresh basil chopped
- ¾ cup Parmesan cheese
Instructions
- Heat a Dutch oven or deep pot over medium-high heat and add the olive oil. Once heated, add the diced onion and minced garlic. Cook for 5 to 7 minutes, stirring occasionally, until the onion turns translucent and fragrant.2 tablespoons olive oil, 1 medium onion, 3 cloves garlic
- Add the ground beef to the pot, breaking it into small pieces with a wooden spoon as it browns. Continue cooking until the beef is fully browned with no pink remaining.1 ½ pounds ground beef
- Stir in the diced tomatoes, fresh basil, salt, and pepper. Mix everything well, then reduce the heat to medium and let the sauce simmer for about 20 minutes to allow the flavors to meld.5 cups canned diced tomatoes, 1 teaspoon salt, 1 teaspoon black pepper
- While the sauce simmers, combine the ricotta cheese, Parmesan cheese, Italian seasoning, fresh basil, salt, and pepper in a small bowl. Stir until the mixture is evenly combined and creamy.3 tablespoons minced fresh basil, 3 cups ricotta cheese, 3 tablespoons Parmesan cheese, 2 tablespoons Italian seasoning, Salt and pepper to taste
- Preheat your oven to 180°C (350°F). In a small baking dish, begin layering the lasagna. Start with a layer of precooked lasagna noodles, followed by a layer of the sauce, and then a layer of the ricotta mixture. Continue layering until all the ingredients are used, finishing with a layer of sauce and a sprinkle of grated cheese on top.16 whole lasagna noodles, ¾ cup Parmesan cheese
- Bake the lasagna for about 20 minutes or until the cheese on top is melted and bubbly, with a golden brown color. Let it rest for a few minutes before serving with freshly chopped basil.Fresh basil
Notes
- Perfect Pasta Texture: Make sure to cook the lasagna noodles until they’re al dente (firm to the bite). This prevents them from becoming too soft or mushy when baked with the sauce. Undercooking just slightly will allow the noodles to absorb the moisture from the sauce without losing their texture.
- Sauce for Depth of Flavor: Simmering the sauce for at least 20 minutes allows the tomatoes, beef, and herbs to come together and develop a deep, robust flavor. If you have extra time, let it simmer longer for an even richer taste.
- Layering for Even Cooking: Spread the sauce and ricotta mixture evenly over the noodles in each layer. This ensures that every bite has a perfect balance of noodles, sauce, and cheese. Don’t overfill each layer, as it might spill over while baking.
- Customizable Cheese Topping: For an extra cheesy top, you can mix mozzarella with Parmesan. Mozzarella melts beautifully and adds a stretchy, gooey texture, while the Parmesan gives it a sharp, golden crust. If you love extra cheese, add a bit more to the top layer.
- Fresh Herbs for Flavor: Fresh herbs, like basil or parsley, can take your lasagna to the next level. Sprinkling them on after baking gives a burst of freshness and color that contrasts nicely with the richness of the dish.
- Let It Rest Before Cutting: It’s tempting to dive right in, but letting your lasagna rest for 5-10 minutes after baking allows the layers to settle and firm up. This makes it easier to cut neat slices and prevents the fillings from spilling out.
- Don’t Overcrowd the Baking Dish: Leave a little space at the top of your baking dish. As the lasagna bakes, the sauce will bubble, and having some space prevents it from spilling over the edges and making a mess in your oven.
- Make It Ahead for Easy Meals: Lasagna is one of those dishes that can be made ahead of time. You can assemble it up to a day in advance and store it in the fridge. When you’re ready to bake, just pop it in the oven, making it perfect for busy weeknights or hosting guests.
Nutrition
Calories: 1369kcal | Carbohydrates: 108g | Protein: 78g | Fat: 73g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 29g | Trans Fat: 2g | Cholesterol: 231mg | Sodium: 1652mg | Potassium: 1572mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1480IU | Vitamin C: 31mg | Calcium: 875mg | Iron: 12mg
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