- In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add onion and garlic, cooking for 2-3 minutes until fragrant.
- Stir in crushed tomatoes, tomato sauce, tomato paste, and water.
- Add salt, pepper, oregano, basil, red pepper flakes, and sugar. Simmer for 20-30 minutes, stirring occasionally.
2. Prepare the Ricotta Mixture
- In a bowl, mix ricotta, egg, Parmesan, salt, pepper, and Italian seasoning. Stir until well combined.
3. Cook the Lasagna Noodles
- Boil lasagna noodles according to package instructions, then drain and set aside. (Skip this step if using no-boil noodles.)
4. Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Spread 1 cup of meat sauce on the bottom of a 9×13-inch baking dish.
- Place 3-4 lasagna noodles on top.
- Spread ⅓ of the ricotta mixture over the noodles.
- Sprinkle with ¼ of the mozzarella cheese and ¼ of the Parmesan cheese.
- Repeat layers two more times (meat sauce, noodles, ricotta, cheese).
- Finish with a final layer of noodles, sauce, and remaining cheese.
5. Bake to Perfection
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 15 minutes until cheese is golden and bubbly.
- Let it rest for 10 minutes before slicing.
Serving & Storage Tips
- Serving: Pair with garlic bread and a side salad.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Assemble lasagna, cover tightly, and freeze before baking for up to 3 months. Bake from frozen at 375°F (190°C) for 1 hour.
- Reheating: Warm in the oven at 350°F (175°C) for 20 minutes or microwave in 1-minute bursts.
Variations & Customizations
- Vegetarian Lasagna: Replace meat with sautéed mushrooms, zucchini, and spinach.
- Spicy Version: Use spicy Italian sausage and extra red pepper flakes.
- Extra Cheesy: Add a layer of sliced provolone or burrata for extra richness.
- Gluten-Free: Use gluten-free lasagna noodles.
FAQs
1. Can I make lasagna ahead of time?
Yes! Assemble it up to 24 hours in advance, refrigerate, then bake when ready.
2. Why is my lasagna watery?
Make sure to drain ricotta cheese if it’s too wet and let the lasagna rest after baking.
3. Can I use cottage cheese instead of ricotta?
Yes! Blend cottage cheese for a smoother texture.
4. How do I prevent my cheese from burning?
Cover with foil for the first 30 minutes, then remove for the last 15 minutes.
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