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–+ servings

Savory Homemade Lasagna

Discover the magic of a savory homemade lasagna with rich, meaty sauce and creamy cheese layers. Perfect for family dinners and gatherings. Easy to make and always a crowd-pleaser!
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound lasagna noodles
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 jar (24 oz) marinara sauce
  • 1 cup water
  • 1 tablespoon olive oil
  • 2 cups ricotta cheese
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Equipment

  • Large pot
  • Skillet
  • Baking dish (9x13 inches)
  • Mixing bowl
  • Wooden spoon
  • Aluminum foil

Method
 

  1. Cook the lasagna noodles in a large pot of salted boiling water until al dente, then drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the ground beef, browning it while breaking it into small pieces.
  3. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
  4. Pour in the marinara sauce and 1 cup of water, then simmer for about 10 minutes.
  5. In a mixing bowl, combine the ricotta cheese, egg, salt, and black pepper; mix until smooth.
  6. Preheat your oven to 375°F (190°C). In a baking dish, layer the meat sauce, noodles, ricotta mixture, mozzarella, and Parmesan cheese, repeating the layers.
  7. Top with a final layer of mozzarella and Parmesan cheese, then cover with foil and bake for 25 minutes.
  8. Remove the foil and continue baking for an additional 25 minutes, until cheese is bubbly and golden. Let it rest for 10 minutes before slicing.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 4mgCalcium: 25mgIron: 15mg

Notes

Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months. Let the lasagna rest for at least 10 minutes before slicing to help the layers set.
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