Lasagna is a classic Italian dish that has been a family favorite for generations. This rich, meaty, and cheesy pasta casserole is a crowd-pleaser and perfect for a special dinner with family and friends. While many people opt for store-bought lasagna, nothing beats the taste and satisfaction of making your own homemade lasagna. In this article, we’ll guide you through a step-by-step recipe to create the best homemade lasagna that you and your loved ones will enjoy.
➔ You’ll need :
For the meat sauce:
● 1 pound ground beef
● 1 onion, diced
● 3 cloves garlic, minced
● 1 can (28 ounces) crushed tomatoes
● 1 can (8 ounces) tomato sauce
● 2 tablespoons tomato paste
● 2 teaspoons dried basil
● 2 teaspoons dried oregano
● Salt and pepper, to taste
For the cheese mixture:
● 1 container (15 ounces) ricotta cheese
● 1 egg
● 1/4 cup chopped fresh parsley
● 1/2 cup grated Parmesan cheese
● Salt and pepper, to taste
For the lasagna:
● 12 lasagna noodles, cooked and drained
● 2 cups shredded mozzarella cheese
Preheat the oven to 375 degrees F.
In a large skillet, cook the ground beef over medium heat until browned, stirring occasionally. Drain the fat.
Add the onion and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
Add the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and pepper to the skillet. Stir to combine and bring to a simmer.
Reduce the heat to low and simmer for 20-30 minutes, stirring occasionally.
In a medium bowl, mix together the ricotta cheese, egg, parsley, Parmesan cheese, salt, and pepper.
To assemble the lasagna, spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish. Place a layer of cooked lasagna noodles on top of the meat sauce, followed by a layer of the cheese mixture, and a layer of the meat sauce. Repeat the layers until you have used up all of the ingredients.
Top the lasagna with the shredded mozzarella cheese.
Cover the lasagna with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for a few minutes before serving.
– Be sure to cook the lasagna noodles until they are al dente, or slightly firm to the bite. This will prevent them from getting mushy when baked in the sauce.
– You can substitute ground turkey or chicken for the ground beef if you prefer a lighter version of lasagna.
– The fennel seeds are optional but add a nice flavor to the sauce.
– You can make the sauce a day ahead and refrigerate it until you’re ready to assemble the lasagna.
– Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Making homemade lasagna is a labor of love, but the end result is worth the effort. This recipe for the best homemade lasagna is easy to follow and yields a delicious and
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