Classic Homemade Lasagna (Print Version)
# Ingredients:
→ Meat Sauce
01 -
Salt and black pepper as much as you like
02 -
5 g white sugar
03 -
4 g dried basil
04 -
4 g dried oregano
05 -
30 g thick tomato paste
06 -
1.6 kg crushed tomatoes (2 cans, 800 g each)
07 -
4 cloves garlic, chopped up fine
08 -
1 large onion, diced small
09 -
900 g 80/20 ground beef
→ Cheese Filling
10 -
2 g black pepper
11 -
6 g salt
12 -
8 g chopped fresh parsley
13 -
45 g grated Parmesan cheese
14 -
2 large eggs
15 -
900 g whole milk ricotta cheese
→ Assembly
16 -
Fresh basil, torn for topping
17 -
45 g Parmesan cheese, grated fresh
18 -
450 g mozzarella cheese, shredded
19 -
450 g dry lasagna noodles
# Instructions:
01 -
Let it sit for about 15 to 20 minutes before you dig in. Sprinkle basil on top just before serving so it looks and smells awesome.
02 -
Wrap the pan tightly with foil and bake for 25 minutes. Take off the foil and leave it in the oven for another 25 minutes—watch for that bubbly, golden top.
03 -
Toss a bunch of Parmesan over everything to finish. Lay down the last noodles and pour on all that’s left of the sauce. Stack layers again—noodles, some ricotta filling, mozzarella, then another scoop of sauce—do this two more times. Start all this by spreading sauce at the bottom of your dish.
04 -
Set your oven to 190°C so it’s warmed up when you’re ready.
05 -
Slap those noodles onto a clean counter after draining. Boil up a big pot of salted water, cook noodles until they’re just al dente—check your box for timing, usually 8–10 minutes.
06 -
Stir together ricotta, both eggs, chopped parsley, grated Parmesan, salt, and pepper in a medium bowl. Keep stirring till smooth, then pop it in the fridge until you’re building your layers.
07 -
Brown your ground beef in a big heavy pot on medium heat for about 8–10 minutes, break it up while you’re cooking. Toss in diced onion, keep stirring for 5 more minutes till they’re soft. Add garlic for a minute—it’ll smell great. Pour in the tomato paste and crushed tomatoes, then add oregano, basil, sugar, plus a generous pinch of salt and pepper. Mix it all and let it simmer, uncovered, for half an hour or so ’til it thickens up.
# Notes:
01 -
Let it sit 15–20 minutes after baking so your slices stay tidy.
02 -
You can build and chill this up to a day ahead—just bake when you’re ready.
03 -
Once baked and cooled, this freezes great for three months.
04 -
Stick to whole milk ricotta for the best taste and creamy feel.