The BEST Homemade Lasagna
The BEST Homemade Lasagna
Ingredients
For the Meat Sauce
- 1 1/2 pounds ground beef, 80/20 lean
- 1 cup yellow onion, diced
- 2 tablespoons tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon beef bouillon powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 28 ounces crushed tomatoes, 1 can
- 1 cup beef broth
For the Ricotta Mixture
- 15 ounces ricotta cheese, whole milk
- 1 egg, large
- 1/2 cup Parmesan cheese, grated
For Assembly
- 12 lasagna noodles, oven-ready or boiled according to package directions
- 3 cups mozzarella cheese, freshly shredded
Instructions
- 1
Preheat your oven to 375°F (190°C). If using traditional lasagna noodles, boil them according to package directions until al dente. Drain and set aside.
⏱️ 10 min•🌡️ 375
- 2
In a large pan or Dutch oven, brown the ground beef and diced onions over medium-high heat. Break up the meat with a spoon as it cooks. Once the beef is fully browned and the onions are softened, drain off any excess grease.
⏱️ 10 min
- 3
To the browned meat, add the tomato paste, onion powder, garlic powder, beef bouillon powder, salt, and black pepper. Stir well to combine and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Stir in the crushed tomatoes and beef broth. Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 5
While the sauce simmers, prepare the ricotta mixture. In a separate medium bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix until everything is well combined and smooth.
⏱️ 5 min
- 6
To assemble the lasagna, spread about 1 cup of the prepared meat sauce evenly over the bottom of a 9x13 inch baking dish.
⏱️ 2 min
- 7
Arrange 3-4 lasagna noodles (depending on their size) over the meat sauce, slightly overlapping if necessary.
⏱️ 1 min
- 8
Evenly spread about half of the ricotta mixture over the lasagna noodles.
⏱️ 1 min
- 9
Top the ricotta layer with about 1 1/2 cups of meat sauce, spreading it evenly.
⏱️ 1 min
- 10
Sprinkle about 1 cup of shredded mozzarella cheese over the meat sauce.
⏱️ 1 min
- 11
Repeat the layering: lasagna noodles, remaining ricotta mixture, meat sauce, and then another cup of mozzarella cheese.
⏱️ 3 min
- 12
Place a final layer of lasagna noodles, cover with the remaining meat sauce, and top generously with the last cup of mozzarella cheese.
⏱️ 2 min
- 13
Cover the baking dish tightly with aluminum foil. Bake for 30 minutes at 375°F (190°C).
⏱️ 30 min•🌡️ 375
- 14
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden. For a crispier top, you can broil for 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min
- 15
Once baked, remove the lasagna from the oven and let it rest for at least 15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
The BEST Homemade Lasagna
For the Meat Sauce
- 1 1/2 pounds ground beef, 80/20 lean
- 1 cup yellow onion, diced
- 2 tablespoons tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon beef bouillon powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 28 ounces crushed tomatoes, 1 can
- 1 cup beef broth
For the Ricotta Mixture
- 15 ounces ricotta cheese, whole milk
- 1 egg, large
- 1/2 cup Parmesan cheese, grated
For Assembly
- 12 lasagna noodles, oven-ready or boiled according to package directions
- 3 cups mozzarella cheese, freshly shredded
Instructions
- 1
Preheat your oven to 375°F (190°C). If using traditional lasagna noodles, boil them according to package directions until al dente. Drain and set aside.
⏱️ 10 min•🌡️ 375 - 2
In a large pan or Dutch oven, brown the ground beef and diced onions over medium-high heat. Break up the meat with a spoon as it cooks. Once the beef is fully browned and the onions are softened, drain off any excess grease.
⏱️ 10 min - 3
To the browned meat, add the tomato paste, onion powder, garlic powder, beef bouillon powder, salt, and black pepper. Stir well to combine and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Stir in the crushed tomatoes and beef broth. Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 5
While the sauce simmers, prepare the ricotta mixture. In a separate medium bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix until everything is well combined and smooth.
⏱️ 5 min - 6
To assemble the lasagna, spread about 1 cup of the prepared meat sauce evenly over the bottom of a 9x13 inch baking dish.
⏱️ 2 min - 7
Arrange 3-4 lasagna noodles (depending on their size) over the meat sauce, slightly overlapping if necessary.
⏱️ 1 min - 8
Evenly spread about half of the ricotta mixture over the lasagna noodles.
⏱️ 1 min - 9
Top the ricotta layer with about 1 1/2 cups of meat sauce, spreading it evenly.
⏱️ 1 min - 10
Sprinkle about 1 cup of shredded mozzarella cheese over the meat sauce.
⏱️ 1 min - 11
Repeat the layering: lasagna noodles, remaining ricotta mixture, meat sauce, and then another cup of mozzarella cheese.
⏱️ 3 min - 12
Place a final layer of lasagna noodles, cover with the remaining meat sauce, and top generously with the last cup of mozzarella cheese.
⏱️ 2 min - 13
Cover the baking dish tightly with aluminum foil. Bake for 30 minutes at 375°F (190°C).
⏱️ 30 min•🌡️ 375 - 14
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden. For a crispier top, you can broil for 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min - 15
Once baked, remove the lasagna from the oven and let it rest for at least 15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min