This is the recipe for lasagna

How to make lasagna

Lasagna is a beloved Italian classic that brings together layers of rich flavors and comforting textures in every bite. This hearty dish features tender pasta sheets, a savory meat sauce simmered with herbs and tomatoes, creamy béchamel or ricotta cheese, and a generous topping of melted mozzarella and parmesan. Baked to golden perfection, lasagna is perfect for family dinners, special occasions, or make-ahead meals that taste even better the next day.

In this recipe, we guide you step-by-step through creating a homemade lasagna that’s both satisfying and approachable, whether you're cooking for the first time or are a seasoned home chef. You'll learn how to build each flavorful layer, how to get the perfect bake, and tips for customizing the dish to suit your preferences. Prepare to fill your kitchen with the mouthwatering aroma of this timeless favorite.

Ingidients

For the meat sauce

• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound (450g) ground beef (or half beef, half pork)
• 1 can (28 oz / 800g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar (optional, to balance acidity)
• 1/4 cup chopped fresh parsley (optional)

For the cheese Filling:

• 15 oz (425g) ricotta cheese (or cottage cheese)
• 1 large egg
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh basil or parsley (optional)

For assembling:

• 9–12 lasagna noodles (regular or oven-ready)
• 2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese (for topping)

Optional:

• 1/2 teaspoon red pepper flakes (for a spicy kick in the sauce)
• Fresh basil leaves, for garnish

Steps

1. Cook the meat sauce
   • Heat a large pan over medium heat. Add a drizzle of oil, then sauté the onion until soft (about 5 minutes).
   • Stir in garlic and cook for 1 minute.
   • Add the ground beef (and pork if using), breaking it up with a spoon, and cook until browned.
   • Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar (if using).
   • Simmer uncovered for 20–30 minutes, stirring occasionally, until thickened. Add parsley at the end if desired.
2. Prepare the cheese filling
   • In a medium bowl, combine ricotta cheese, egg, parmesan, salt, pepper, and fresh herbs. Mix until smooth.
3. Cook the noodles (skip if using oven-ready)
   • Boil lasagna noodles in salted water according to package directions until al dente. Drain and lay flat on parchment paper or lightly oiled baking sheets to prevent sticking.
4. Preheat the oven
   • Set oven to 375°F (190°C).
5. Assemble the lasagna
   • Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.
   • Layer noodles over the sauce (3–4 depending on the size).
   • Spread 1/3 of the ricotta mixture on top.
   • Add 1/3 of the meat sauce.
   • Sprinkle with mozzarella.
   • Repeat layers (noodles → ricotta → sauce → mozzarella) two more times.
   • Finish with noodles, remaining sauce, mozzarella, and parmesan.
6. Bake
   • Cover with foil (tent it slightly to avoid touching the cheese). Bake for 25 minutes.
   • Remove foil and bake an additional 20–25 minutes until bubbly and golden.
7. Rest before serving
   • Let the lasagna cool for at least 10–15 minutes before slicing. This helps it set and makes serving easier.
8. Garnish & enjoy
   • Sprinkle with fresh basil leaves before serving if desired.