Description

A quick and easy baked meat lasagna featuring creamy ricotta layers and a rich meat sauce, perfect for comforting family dinners and crowd-pleasing occasions.

Ingredients

Scale

1 lb ground beef (80/20)
1/2 lb ground savory seasoned beef
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt and freshly ground black pepper, to taste
1/4 cup vegetable broth
2 cups whole milk ricotta cheese
1 large egg, lightly beaten
1/2 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped (or 1 tsp dried)
Salt and pepper, to taste
12 lasagna noodles (regular or no-boil)
3 cups shredded mozzarella cheese
2 tbsp olive oil
Fresh basil leaves, for garnish (optional)

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Instructions

Step: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
Step: Add minced garlic and cook for another minute until fragrant.
Step: Add ground beef and savory seasoned beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8-10 minutes. Drain excess fat if needed.
Step: Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and vegetable broth. Bring to a simmer, then reduce heat and cook gently for 10 minutes, stirring occasionally. Adjust seasoning as needed.
Step: In a medium bowl, combine ricotta cheese, beaten egg, grated Parmesan, parsley, salt, and pepper. Mix gently until smooth and creamy.
Step: If using regular noodles, bring a large pot of salted water to a boil. Add lasagna noodles and cook until just al dente, about 8 minutes. Drain and lay flat to prevent sticking.
Step: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
Step: Layer 4 noodles on top of the sauce. Spread one-third of the ricotta mixture over the noodles, then sprinkle with 1 cup of shredded mozzarella. Add a generous layer of meat sauce.
Step: Repeat the layering two more times, finishing with a final sprinkle of mozzarella on top.
Step: Cover the dish tightly with aluminum foil and bake for 25 minutes.
Step: Remove foil and bake for an additional 15 minutes or until bubbly and golden on top.
Step: Let the lasagna rest for 10-15 minutes before cutting and serving.

Notes

Do not overmix the ricotta layer to keep it light and fluffy. Let the lasagna rest after baking to set the layers and avoid a sloppy texture. If the top browns too quickly, tent with foil to prevent burning. No-boil noodles save time but ensure sauce is thick to avoid sogginess.

Prep Time: PT20M
Cook Time: PT50M
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 480 kcal
Sugar: 7 g
Sodium: 720 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 115 mg