Description
Discover my comforting Classic Ricotta Meat Lasagna recipe. Layers of rich meat sauce, creamy ricotta, and tender pasta for a truly satisfying meal.
Ingredients
Scale
- Hearty Meat Sauce:
- 1 tbsp olive oil
- 1 lb ground beef
- 1 lb ground pork
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- 1/2 cup red wine (or beef broth)
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
- Creamy Ricotta Filling:
- 15 oz whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese (plus more for topping)
- 1/4 cup fresh basil, chopped
- Salt and freshly ground black pepper to taste
- Layers & Toppings:
- 12–15 lasagna noodles (oven-ready or regular)
- 8 oz fresh mozzarella cheese, shredded (or regular shredded mozzarella)
- 1/4 cup grated Parmesan cheese (for topping)
- Fresh basil for garnish
- Flavor Boosters:
- Pinch of red pepper flakes (optional, for a little kick)
- A tiny splash of balsamic vinegar (optional, for sauce depth)
Instructions
- Brown the Meat & Build the Base:: Okay, first things first! Grab a big, heavy-bottomed pot or Dutch oven. Drizzle in a bit of olive oil over medium-high heat. Toss in your ground beef and pork blend. Break it up with a spoon and let it brown beautifully, really get some color on there. This is where all that amazing flavor starts, honestly! Once it’s nicely browned, drain off any excess fat—we want flavor, not grease, right? Then, add your chopped onion and minced garlic. Let them soften and get fragrant, about 5-7 minutes. Oh, the smells! Your kitchen will already start to feel like an Italian restaurant, I swear.
- Simmer Your Classic Ricotta Meat Lasagna Sauce:: Now for the heart of your Classic Ricotta Meat Lasagna! Pour in your crushed tomatoes, tomato paste, and that optional splash of red wine or beef broth. Stir in your dried oregano, a pinch of salt, and a good grind of black pepper. Bring it all to a gentle simmer, then reduce the heat to low, cover it up, and let it do its thing for at least an hour, or even better, two. The longer it simmers, the more those flavors meld and deepen. I always sneak a little taste here and there, adjusting seasonings. Don’t rush this step, it’s truly worth the wait for a rich, delicious sauce.
- Prepare the Creamy Ricotta Layer:: While your sauce is simmering away, let’s get that dreamy ricotta mixture ready. In a medium bowl, combine your whole milk ricotta cheese, that egg I mentioned (don’t forget it!), about half of your grated Parmesan, and a generous handful of chopped fresh basil. Give it a good stir until everything is well combined and smooth. Season it with a little salt and pepper. This is the layer that brings that incredible creaminess to your Classic Ricotta Meat Lasagna, balancing out the rich meat sauce. It should look thick and luscious, honestly.
- Cook the Lasagna Noodles (If Not Oven-Ready):: If you’re using traditional lasagna noodles, now’s the time to get them ready. Bring a large pot of heavily salted water to a rolling boil—yes, heavily salted, it seasons the pasta from the inside out! Drop in your noodles, making sure not to overcrowd the pot. Cook them according to package directions until al dente. This is where I always forget to salt the water, oops! Once cooked, immediately drain them and lay them flat on parchment paper or a clean kitchen towel to prevent them from sticking. You don’t want them breaking when you try to layer them for your Classic Ricotta Meat Lasagna.
- Assemble Your Classic Ricotta Meat Lasagna:: Time for the fun part – assembly! Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. Start with a thin layer of meat sauce on the bottom of the dish—this prevents sticking and helps form a good base. Next, lay down a single layer of lasagna noodles. Spread about a third of your ricotta mixture evenly over the noodles. Follow with a layer of meat sauce, then sprinkle with shredded mozzarella. Repeat these layers: noodles, ricotta, sauce, mozzarella. Keep going until you run out, ending with a final layer of noodles topped generously with sauce and plenty of mozzarella and the remaining Parmesan cheese. It gets messy, but honestly, that’s part of the charm of making Classic Ricotta Meat Lasagna!
- Bake and Rest for Perfection:: Cover your baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent cheese from sticking). Pop it into your preheated oven and bake for 25 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the top is bubbly, golden brown, and the edges are slightly crispy. The hardest part is truly waiting, I swear! Once it’s out of the oven, let your Classic Ricotta Meat Lasagna rest for at least 15-20 minutes before slicing and serving. This resting period is crucial; it allows the layers to set, preventing a soupy mess. It’ll be worth every second of patience!