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The Best Lasagna Recipe

This lasagna is a comforting delight! Layered with rich flavors, creamy textures, and cheesy goodness, it's sure to impress.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Italian
Keyword: Cheesy, Comfort Food, Hearty
Servings: 6 servings

Ingredients

For the Meat Sauce:

  • 1 lb 93% lean ground beef A lean option that still packs flavor without excess fat.
  • 1/2 medium onion, diced Adds sweetness and depth to the meat sauce.
  • 3 cloves garlic, minced Essential for that aromatic punch in the sauce.
  • 28 ounce can crushed tomatoes I swear by Tuttorosso Green Label for its rich flavor.
  • 3/4 teaspoon kosher salt Enhances all the flavors in the dish.
  • Black pepper, to taste A simple seasoning that adds warmth.

For the Cheese Mixture:

  • 24 ounces part-skim cottage cheese From 1 1/2 16-ounce containers, I recommend Good Culture (or use ricotta cheese).
  • 2 large eggs, beaten Helps bind the cheese filling together.
  • 1 1/2 cups part-skim shredded mozzarella cheese, divided Melts beautifully for that classic cheesy top.
  • 1/4 cup grated Pecorino Romano cheese Adds a sharp, nutty flavor.
  • 1/4 cup chopped fresh parsley For freshness and garnish, plus more for serving.

Instructions

Step-by-Step Instructions:

  • In a large skillet over medium heat, add the 1 lb of ground beef. Cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary. Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.
  • To the skillet, pour in the 28-ounce can of crushed tomatoes. Stir in the 3/4 teaspoon kosher salt and black pepper to taste. Let it simmer on low heat for about 15-20 minutes, allowing the flavors to meld together.
  • In a mixing bowl, combine the 24 ounces of cottage cheese, 2 beaten eggs, 1/2 cup of shredded mozzarella cheese, and 1/4 cup of grated Pecorino Romano cheese. Mix until well combined.
  • Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Place 3 no-boil lasagna noodles over the sauce. Spread half of the cheese mixture over the noodles, followed by a layer of meat sauce. Repeat this layering process, finishing with a final layer of noodles topped with the remaining meat sauce.
  • Sprinkle the remaining 1 cup of shredded mozzarella cheese on top of the last layer of sauce. Cover the baking dish with aluminum foil to prevent burning.
  • Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
  • Once baked, remove the lasagna from the oven and allow it to rest for about 10-15 minutes. This resting period helps the layers set, making it easier to slice.

Equipment

  • Large Skillet
  • 9x13 inch Baking Dish
  • Mixing Bowls
  • Wooden Spoon or Spatula
  • Aluminum Foil
  • Oven

Notes

  • Let the lasagna rest before slicing for clean cuts.
  • Consider adding sautéed vegetables like spinach or mushrooms for added nutrition.
  • Freeze individual portions for easy meals later.