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The Best Comfort Lasagna
There’s nothing quite like pulling a bubbling lasagna from the oven after a hectic day—its aroma comforts the soul. This classic ground-beef lasagna, layered with meat sauce, creamy ricotta, and gooey mozzarella, is my go-to when I need something heartwarming and satisfying. With simple ingredients and a few well-planned steps, you can pull together a dinner that feels special any night of the week.
Why You’ll Love It
- Easy to prepare ahead so that busy weeknights are more relaxed
- Fills the home with warm, Italian-kitchen smells
- Pleases even picky eaters
- Looks and slices beautifully for leftovers
Ingredients
Meat Sauce
- ~450 g ground beef (or a beef-and-pork blend for richer flavor)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- ~790 g canned crushed tomatoes
- 2 tablespoons tomato paste
- ~400 g canned tomato sauce
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt & freshly ground pepper, to taste
Ricotta Layer
- ~425 g ricotta cheese
- 1 large egg
- ~25 g grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped), or 1 teaspoon dried parsley
Assembling & Topping
- 12 lasagna noodles (cooked per the package; just al dente)
- ~400 g shredded mozzarella cheese
- ~50 g grated Parmesan cheese, for topping
How to Make It
- Brown the meat: In a large skillet over medium heat, cook the ground beef (or beef + pork blend) with chopped onion and garlic. Break the meat up, stir occasionally until beautifully browned and onions are soft. Drain off any excess fat.
- Make the sauce: Add crushed tomatoes, tomato paste, tomato sauce, sugar, basil, oregano, salt, and pepper. Stir well. Reduce the heat and let the sauce simmer uncovered for 20–30 minutes, stirring now and then, to deepen the flavors.
- Prepare the ricotta mixture: In a bowl, combine the ricotta, egg, Parmesan, and parsley. Mix until smooth and well blended—creamy but thick enough to spread.
- Preheat the oven: Set it to 190 °C (≈ 375 °F).
- Layer the lasagna:
- Spread a thin layer of meat sauce in the bottom of a 23×33 cm baking dish.
- Lay down 3 noodles.
- Spread one-third of the ricotta mixture, then one-third of the mozzarella.
- Add more meat sauce.
- Repeat two more times, ending with sauce on top.
- Finish with the remaining mozzarella and Parmesan.
- Bake: Cover with foil (sprayed with oil so cheese doesn’t stick). Bake covered for 25 minutes, then remove foil and bake another 25 minutes uncovered. You want it bubbling with a golden crust.
- Rest before slicing: Let it sit for 10-15 minutes after baking. This helps the layers settle so you can cut clean slices.
Tips & Tricks
- Resting is key for neater slices and a firmer structure.
- Be generous with the sauce (especially on the bottom) so nothing dries out.
- Shred your mozzarella from a block for better melt and texture.
Substitutions & Variations
- For a lighter dish, use ground turkey or chicken instead of beef.
- Want vegetarian? Use cooked lentils or a meat substitute in place of meat.
- Cottage cheese can stand in for ricotta (drained and mixed well) for a slightly different texture.
- Use gluten-free noodles if needed.
Serving & Storage
- Enjoy with a crisp green salad dressed in vinaigrette, garlic bread, or roasted veggies like zucchini or broccoli. A splash of lemon over the greens helps cut through the richness.
- Leftovers: Store in the fridge for up to 4 days, well covered. Slices reheat well in microwave or oven.
- Freezing: Wrap individual pieces tightly (plastic wrap + zip-bag), freeze. Thaw overnight in fridge and reheat until hot.
This lasagna is perfect for cozy meals with friends or family. I hope it brings comfort—and maybe even a little nostalgia—to your table.
