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The Best Homemade Lasagna
The Best Homemade Lasagna
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Homemade meat lasagna with layers of cheesy goodness, perfect for feeding a crowd and easy to freeze.
Ingredients:
  • For the meat sauce:
  • 2 teaspoons Extra virgin olive oil
  • 1 pound lean ground beef (chuck)
  • 1/2 onion, diced (about 3/4 cup)
  • 1/2 large bell pepper (green, red, or yellow), diced (about 3/4 cup)
  • 2 cloves garlic, minced
  • 1 28-ounce can good quality tomato sauce
  • 3 ounces (half a 6-oz can) tomato paste
  • 1 14-ounce can crushed tomatoes
  • 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
  • 1/4 cup chopped fresh parsley (preferably flat leaf), packed
  • 1 tablespoon Italian Seasoning
  • Pinch of garlic powder and/or garlic salt
  • 1 tablespoon red or white wine vinegar
  • 1 tablespoon to 1/4 cup sugar (to taste, optional)
  • To assemble the lasagna:
  • 1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
  • 15 ounces Ricotta cheese
  • 1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced
  • 1/4 lb (4 ounces) freshly grated Parmesan cheese
Instructions:
  • Bring a large pot of water with salt (1 tablespoon of salt for every 2 quarts of water) to a boil on high heat. This will be your pasta water. While waiting for it to boil, proceed with making the sauce in the following steps.
  • Sear the ground beef until lightly browned by heating 2 teaspoons of olive oil in a large skillet over medium-high heat. Use a slotted spoon to transfer the beef to a bowl, leaving just a tablespoon of fat in the skillet.
  • In a skillet, sauté diced yellow bell pepper and red onions for 4-5 minutes until onions are translucent and peppers are softened. Add minced garlic and cook for 30 seconds. Return browned ground beef to the pan, stir to combine, reduce heat to low, and cook for another 5 minutes.
  • Prepare the sauce by transferring the beef mixture to a medium-sized pot. Mix in crushed tomatoes, tomato sauce, and tomato paste. Season with parsley, oregano, Italian seasonings, garlic powder, and/or garlic salt to taste. Add a splash of red or white wine vinegar. Sweeten with sugar gradually, adjusting to taste based on the acidity of your tomatoes. Don't forget to account for the saltiness of the Parmesan cheese you'll be adding later. Bring the sauce to a gentle simmer, then cook on low for 15 to 45 minutes, stirring occasionally. Don't forget to scrape the bottom of the pot to prevent sticking. Once it's ready, take it off the heat.
  • Cook lasagna noodles in boiling salted water according to package directions until al dente. Stir occasionally to prevent sticking. Drain, rinse with cool water, and coat with a little olive oil on a rimmed baking sheet to prevent sticking.
  • Heat your oven to 375°F.
  • In a 9x13-inch casserole or lasagna dish, start by spreading a cup of sauce evenly on the bottom. Place a layer of lasagna noodles (about 3) on top. Pour a third of the sauce over the noodles and sprinkle a third of the mozzarella on top. Dot half of the ricotta on the mozzarella and sprinkle half of the parmesan on top. Repeat with another layer of noodles, sauce, mozzarella, ricotta, and parmesan. Finish with a final layer of noodles, sauce, and mozzarella.
  • For a perfect finish, gently tent the lasagna pan with aluminum foil, making sure it doesn't touch the noodles or sauce. Bake at 375°F for 45 minutes. If you prefer a crispier top, uncover for the final 10 minutes.
  • Let the lasagna cool for 15 minutes before serving. Store leftovers in the refrigerator for up to 5 days. Reheat in the oven or microwave with the aluminum foil covering to prevent contact with the sauce. Enjoyed the dish? Please share your rating and review!

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