Description
A classic baked lasagna is the ultimate comfort food, perfect for a big family dinner or a cozy Sunday supper. This recipe features wide lasagna noodles layered with a rich, savory meat sauce, a creamy ricotta cheese mixture, and a generous amount of melted mozzarella and Parmesan cheese. While it takes a bit of time to assemble, the process is straightforward, and the result is a hearty, satisfying, and delicious meal that everyone will love. It’s also a great make-ahead dish, as it can be assembled in advance and baked just before serving. The leftovers are just as good, if not better, the next day!
A Taste of History
The concept of layering ingredients between sheets of pasta dates back to ancient Greece and Rome. However, the modern baked lasagna with tomato sauce is believed to have originated in Naples, Italy, in the Middle Ages. The dish as we know it today, particularly the rich version with meat sauce and multiple cheeses, was popularized by Italian immigrants in the United States, where it became a beloved staple of Italian-American cuisine.
Prep Time
40 minutes
Cook Time
40 minutes
Total Time
1 hour 20 minutes
Ingredients & Nutrition
600 kcal
Calories
42 g
Protein
32 g
Fat
35 g
Carbs
4 g
Fiber
10 g
Sugar
1100 mg
Sodium
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Instructions
0 of 8 steps completed
Reviews & Photos
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Common questions
- What temperature and how long do you bake lasagna?
- 375°F (190°C). Bake covered with foil for 25 minutes, then uncovered for a further 15 to 20 minutes, until the top is golden and the sauce is bubbling.
- Why cover it with foil first?
- The foil keeps the moisture in while the layers heat through, so the cheese on top does not brown long before the middle is hot. Taking it off for the last 15 to 20 minutes is what browns the surface.
- Should I let lasagna rest before cutting?
- Yes. Straight out of the oven the layers slide apart; a rest lets everything set so it holds its shape when you cut it.
- Do I have to boil the noodles first?
- In this recipe, yes - cook them to al dente, drain, and lay them flat on a baking sheet so they do not stick together while you build the sauce.
- Why is there egg in the ricotta filling?
- The egg binds the ricotta, mozzarella and Parmesan together so the filling sets into a distinct layer instead of running out when the lasagna is cut.
- Can I make it vegetarian?
- Yes - spinach and mushrooms in place of the ground beef. You can also swap the ricotta filling for a white béchamel, or add a layer of pesto.
- What should I serve with it?
- A simple Greek salad and focaccia bread.
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