Homemade Lasagna (Print Version)
Loads of cheese, hearty sauce, and pasta stacked and baked till golden and bubbly—totally cozy and satisfying.
# Ingredients:
→ Meat Sauce
01 -
Salt and black pepper, to taste
02 -
5 g granulated sugar
03 -
4 g dried basil
04 -
4 g dried oregano
05 -
30 g tomato paste
06 -
1.6 kg crushed tomatoes (2 x 800 g cans)
07 -
4 cloves garlic, minced
08 -
1 large onion, finely diced
09 -
900 g ground beef (80/20 blend)
→ Cheese Filling
10 -
2 g black pepper
11 -
6 g salt
12 -
8 g fresh parsley, chopped
13 -
45 g freshly grated Parmesan cheese
14 -
2 large eggs
15 -
900 g whole milk ricotta cheese
→ Assembly
16 -
Fresh basil leaves, for garnish
17 -
45 g Parmesan cheese, freshly grated
18 -
450 g mozzarella cheese, shredded
19 -
450 g dried lasagna noodles
# Steps:
01 -
Before you cut into it, just give the lasagna about 15–20 minutes so it can set. Toss on a few basil leaves if you want, then dig in.
02 -
Wrap up your baking dish with foil. Pop it in the oven for 25 minutes. Then take off the foil and bake for about 25 minutes more, or until the top has that bubbly golden look.
03 -
Grab your baking dish and smudge a layer of sauce on the bottom. Lay noodles over, spread some cheese filling, sprinkle mozzarella, then spoon on more sauce. Keep this going for two more rounds—finish with noodles, the last of the sauce, and pile on Parmesan.
04 -
Set your oven to 190°C and let it warm up.
05 -
Fill a big pot with salty water and get it boiling. Drop in the lasagna noodles. Cook until they're just tender, usually about 8–10 minutes or as the box says. Drain fast and stretch noodles out flat on the counter or a tray.
06 -
Dump ricotta, eggs, Parmesan, parsley, salt, and pepper into a bowl. Give it a good mix so it’s nice and smooth. Pop this in the fridge while you do the other stuff.
07 -
Toss beef into a big sturdy pot over a medium stove and keep stirring for 8–10 minutes so it browns and falls apart. Throw in the onion, cook 5 minutes until it looks soft. Add garlic and just cook until you smell it—takes a minute. Stir in your crushed tomatoes, tomato paste, herbs, sugar, plus salt and pepper. Give it a stir, turn down the heat, and leave it to bubble for 30–40 minutes with no lid until it’s nice and thick.
# Notes:
01 -
Wait for about 15–20 minutes before cutting so you get nice, tidy slices.
02 -
You can build your lasagna the night before, cover it, and keep in the fridge up to a day before baking.
03 -
Slice and freeze leftovers once they’ve cooled and they’ll keep well for three months.
04 -
Whole milk ricotta gives you a creamier, richer bite every time.