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Homemade Lasagna

A comforting classic made with layers of pasta, cheese, and savory meat. Perfect for family dinners and gatherings, easy to customize according to your taste.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Cheese
  • 12 pieces lasagna noodles Cook according to package instructions
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
Meat and Sauce
  • 1 pound ground beef Can be substituted with ground turkey for a lighter version
  • 3 cups marinara sauce Can use store-bought for convenience
  • 1 large egg
  • 2 teaspoons garlic powder
  • 2 teaspoons dried basil
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. In a skillet over medium heat, cook the ground beef until browned. Drain the excess fat and add the marinara sauce. Let it simmer for about 5 minutes.
  4. In a bowl, combine the ricotta cheese, egg, garlic powder, basil, salt, and pepper until well mixed, creating a smooth filling.
Assembly and Baking
  1. In a baking dish, spread a thin layer of meat sauce.
  2. Place a layer of noodles on top, followed by some of the ricotta mixture, a sprinkle of mozzarella, and then more meat sauce.
  3. Repeat these layers until all ingredients are used, finishing with meat sauce on top, and sprinkling with Parmesan cheese.
  4. Cover the lasagna with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  5. Allow the lasagna to rest for 10 minutes before serving. This helps the layers set beautifully and makes serving easier.

Notes

Lasagna is versatile! Pair it with a crisp green salad or garlic bread. To store leftovers, keep in an airtight container in the refrigerator for 3-5 days or freeze them for longer storage. Reheat thoroughly to at least 165°F (74°C).