Name: Classic Baked Lasagna: A Hearty Family Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Main Ingredients:; Olive Oil: A good glug, honestly, don’t skimp on flavor. It’s the base for everything delicious!; Ground Beef (80/20): This is where the richness comes from. I swear by 80/20, it browns better and tastes amazing. Don’t use super lean, it gets dry and less flavorful, and nobody wants that.; Onion & Garlic: The aromatic backbone of any good meat sauce. More garlic is always a good idea in my book, but for real, don’t burn it or it’ll be bitter.; Crushed Tomatoes (San Marzano): My secret weapon for a truly rich meat sauce. San Marzano tomatoes just have this incredible sweetness and depth. I tried regular once, and it was… fine, but not *this*.; Tomato Paste: Concentrated tomato goodness. It deepens the flavor without adding too much liquid, giving that slow-cooked taste quickly.; Beef Broth: Adds moisture and amplifies the beefy flavor. I’ve used red wine instead, and it worked, kinda, but broth is my go-to.; Dried Oregano & Basil: The classic Italian herbs. Fresh is great too, but dried holds up well in a long simmer, releasing all its goodness.; Salt & Black Pepper: Seasoning is absolutely key, taste as you go! Don’t be shy, but don’t overdo it either.; Whole Milk Ricotta Cheese: Don’t even think about part-skim, hon. Whole milk ricotta makes it so creamy and luscious. I’ve tried low-fat, and it’s just not the same texture-wise.; Parmesan Cheese (grated): Adds that salty, nutty punch. Freshly grated is a must, pre-shredded just doesn’t melt right and can be a bit powdery.; Egg: Binds the ricotta filling together, keeps it from oozing everywhere during baking. I forgot it once, and my layers were a hot mess, a truly sad sight!; Fresh Parsley (chopped): A little fresh herb brightens everything up, both visually and flavor-wise.; Lasagna Noodles (oven-ready or regular): Oven-ready saves a step, but I sometimes boil regular ones just for the satisfaction. If boiling, don’t overcook them, or they’ll be mush, which is a disaster!; Low-Moisture Mozzarella Cheese (shredded): The melty, stretchy cheese. Low-moisture is crucial so your Classic Baked Lasagna isn’t watery.; Fresh Basil Leaves: For a pop of color and fresh flavor right before serving. It just makes it look so inviting.

Description

Whip up my Classic Baked Lasagna, a hearty family dinner with a rich meat sauce and creamy ricotta. Perfect for cozy evenings and big smiles!

Ingredients

Main Ingredients:
Olive Oil: A good glug, honestly, don’t skimp on flavor. It’s the base for everything delicious!
Ground Beef (80/20): This is where the richness comes from. I swear by 80/20, it browns better and tastes amazing. Don’t use super lean, it gets dry and less flavorful, and nobody wants that.
Onion & Garlic: The aromatic backbone of any good meat sauce. More garlic is always a good idea in my book, but for real, don’t burn it or it’ll be bitter.
Crushed Tomatoes (San Marzano): My secret weapon for a truly rich meat sauce. San Marzano tomatoes just have this incredible sweetness and depth. I tried regular once, and it was… fine, but not *this*.
Tomato Paste: Concentrated tomato goodness. It deepens the flavor without adding too much liquid, giving that slow-cooked taste quickly.
Beef Broth: Adds moisture and amplifies the beefy flavor. I’ve used red wine instead, and it worked, kinda, but broth is my go-to.
Dried Oregano & Basil: The classic Italian herbs. Fresh is great too, but dried holds up well in a long simmer, releasing all its goodness.
Salt & Black Pepper: Seasoning is absolutely key, taste as you go! Don’t be shy, but don’t overdo it either.
Whole Milk Ricotta Cheese: Don’t even think about part-skim, hon. Whole milk ricotta makes it so creamy and luscious. I’ve tried low-fat, and it’s just not the same texture-wise.
Parmesan Cheese (grated): Adds that salty, nutty punch. Freshly grated is a must, pre-shredded just doesn’t melt right and can be a bit powdery.
Egg: Binds the ricotta filling together, keeps it from oozing everywhere during baking. I forgot it once, and my layers were a hot mess, a truly sad sight!
Fresh Parsley (chopped): A little fresh herb brightens everything up, both visually and flavor-wise.
Lasagna Noodles (oven-ready or regular): Oven-ready saves a step, but I sometimes boil regular ones just for the satisfaction. If boiling, don’t overcook them, or they’ll be mush, which is a disaster!
Low-Moisture Mozzarella Cheese (shredded): The melty, stretchy cheese. Low-moisture is crucial so your Classic Baked Lasagna isn’t watery.
Fresh Basil Leaves: For a pop of color and fresh flavor right before serving. It just makes it look so inviting.

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Instructions

Start Your Rich Meat Sauce: Grab a big pot or Dutch oven, drizzle in that olive oil, and get it shimmering over medium heat. Brown your ground beef, breaking it up with a spoon. You want a lovely golden-brown, not gray! Drain off any excess fat—I usually just tilt the pan and spoon it out, honestly, no fancy equipment needed here. The smell of the beef starting to sizzle, oh, it’s the beginning of something wonderful, trust me.
Build the Flavor Base: Toss in your chopped onion and let it soften, about 5-7 minutes, until it’s translucent and smelling sweet. Then, add the minced garlic and tomato paste, stirring constantly for about a minute until you can really smell that toasted garlic – don’t let it burn, or it’ll be bitter, and we don’t want that! This step is where the deep flavor truly begins for your Classic Baked Lasagna, so take your time.
Simmer the Sauce: Pour in the crushed tomatoes, beef broth, oregano, basil, a good pinch of salt, and a generous grind of pepper. Give it a good stir, bring it to a gentle simmer, then reduce the heat to low, cover, and let it do its thing for at least an hour, or even two. The longer it simmers, the richer and more developed the flavors will be. I often make this sauce the day before; it just tastes better, honestly!
Prepare the Creamy Ricotta: While the sauce is simmering, grab a medium bowl and combine your whole milk ricotta, grated Parmesan, egg, chopped fresh parsley, a little salt, and pepper. Mix it all up until it’s smooth and well combined. This is your creamy dream layer, so make sure it’s seasoned just right. I always taste a tiny bit here to check, just a habit! Don’t skip the egg, trust me on that.
Assemble Your Classic Baked Lasagna Layers: Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Lay down a single layer of lasagna noodles (if using regular, make sure they’re al dente!). Dollop half of the ricotta mixture over the noodles, then cover with a generous layer of meat sauce, followed by a sprinkle of mozzarella. Repeat these layers: noodles, remaining ricotta, meat sauce, mozzarella. Finish with a final layer of noodles, more meat sauce, and a heaping pile of mozzarella and Parmesan. It’s okay if it gets a little messy, that’s part of the fun!
Bake and Rest Your Classic Baked Lasagna: Cover the dish loosely with foil (I spray the underside of the foil with cooking spray to prevent sticking, a little trick I learned the hard way!). Bake for 25 minutes, then remove the foil and bake for another 20-25 minutes, or until the cheese is bubbly and beautifully golden brown. This is the moment your kitchen will smell utterly heavenly! Let your Classic Baked Lasagna rest for at least 15-20 minutes before slicing. Trust me, it helps everything set, and you’ll get cleaner slices – I learned that the hard way, too, trying to cut it too soon!