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Classic Layered Lasagna

A rich, hearty lasagna layered with ground beef, creamy ricotta, and gooey mozzarella, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces lasagna noodles High-quality, whole wheat for added nutrients or traditional ones.
  • 1 pound ground beef A lean option works best, can also use ground turkey or a plant-based alternative.
  • 2 cups ricotta cheese Opt for whole milk ricotta for extra creaminess, or dairy-free alternatives.
  • 3 cups shredded mozzarella cheese Fresh mozzarella elevates the dish; low-fat versions are also an option.
  • 2 cups marinara sauce Homemade sauce recommended, but high-quality jarred sauce is fine.
  • 1/2 cup grated Parmesan cheese Freshly grated will give the best results.
  • 1 piece egg Acts as a binding agent for the ricotta mixture.
  • 1 teaspoon dried basil Use fresh basil for more vibrant flavor.
  • 1 teaspoon garlic powder Fresh minced garlic can be used for added flavor.
  • Salt and pepper to taste Ensure to season layers wisely.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente, about 8-10 minutes. Drain and lay flat on parchment-lined tray.
  3. In a skillet over medium heat, cook the ground beef until browned, about 6-8 minutes. Drain excess fat and season with salt and pepper.
  4. In a medium bowl, mix together ricotta, egg, dried basil, garlic powder, and a pinch of salt and pepper until smooth.
Layering and Baking
  1. Spread 1/2 cup of marinara sauce on the bottom of a 9 x 13 inch baking dish. Lay 4 noodles over the sauce.
  2. Spread half of the ricotta mixture over the noodles, sprinkle with 1 cup of mozzarella, then add 1/2 to 3/4 cup marinara on top.
  3. Repeat layering with another 4 noodles, remaining ricotta, 1 cup of mozzarella, and more sauce.
  4. For the final layer, add 4 noodles, spread remaining marinara sauce, and top with remaining mozzarella and Parmesan.
  5. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
  6. Allow to rest for 10 minutes before slicing.

Notes

To avoid a watery lasagna, drain your beef well and ensure noodles are not overly wet. Make-ahead option: prepare a day in advance and refrigerate, adding extra baking time.