Description
A creamy, cheesy Italian classic with perfectly layered pasta, meat sauce, and béchamel. This rich, homemade lasagna balances umami depth, creaminess, and savory tomato sauce for comfort in every bite.
Ingredients
12 lasagna sheets (pre-cooked or boiled)
1 lb ground beef or plant-based alternative
4 cups marinara sauce
1 cup ricotta cheese
1 tbsp grated Parmesan (for ricotta mixture)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups béchamel sauce (optional)
Olive oil (for greasing)
Salt (to taste)
Gluten-free lasagna sheets (optional)
Nutritional yeast (vegan Parmesan alternative)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
Cook ground beef in a pan over medium heat. Add 1/2 cup marinara sauce and cook for 10 minutes. Drain excess fat.
In a bowl, mix ricotta, 1 tbsp Parmesan, and a pinch of salt. Use this mixture as a layer between pasta sheets.
Layer lasagna: spread 1/2 cup marinara in the dish, add a lasagna sheet, ricotta mixture, 1/4 of the meat sauce, and 1/3 cup mozzarella. Repeat layers, finishing with a top layer of marinara and mozzarella. Sprinkle remaining Parmesan over the top.
Cover with a lid or aluminum foil. Bake for 25 minutes, then uncover and bake 10-15 minutes until golden and bubbly. Let rest 10 minutes before slicing.
Notes
Use fresh ricotta for a richer texture.
Substitute béchamel with cream of mushroom soup if preferred.
Skipping the top pasta layer prevents sogginess.
Use nutritional yeast as a vegan Parmesan alternative.
Let lasagna rest before slicing to maintain layer structure.
- Prep Time: 15
- Cook Time: 40
- Category: Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg