Cheesy Classic Meat Lasagna
Ingredients
- Olive oil2 tbsp
- Onion, finely chopped1 large
- Garlic, minced3 cloves
- Ground beef (or beef + lamb)750 g
- Salt1½ tsp
- Black pepper¾ tsp
- Dried oregano1½ tsp
- Dried basil1 tsp
- Chili flakes½ tsp
- Tomato paste2 tbsp
- Crushed tomatoes / tomato passata800 g / ~3 cups
- Water200 ml / ~¾ cup
- Sugar1 tsp
- Ricotta or low-fat white cheese500 g
- Egg1 large
- Grated Parmesan100 g
- Shredded mozzarella or pizza cheese mix300–350 g
- Lasagna sheets (no-boil or regular)250–300 g
- Cooking spray or extra olive oil for the disha little, for greasing
- Fresh basil or thyme, choppedoptional
Instructions
- Make the meat sauce: Heat olive oil in a large pan over medium heat. Add chopped onion and cook 5–7 minutes until soft and lightly golden. Stir in minced garlic and cook 1 minute. Add ground beef, breaking it up with a spoon, and cook until no longer pink and lightly browned. Season with salt, black pepper, dried oregano, dried basil, and chili flakes (if using). Stir in tomato paste and cook 1–2 minutes. Add crushed tomatoes, water, and sugar (if using). Mix well, bring to a simmer, then lower heat and cook 20–30 minutes until thick but still saucy. Taste and adjust seasoning.
- Prepare the cheese mixture: In a bowl, combine ricotta (or white cheese), egg, grated Parmesan (about half of the total), salt, and black pepper. Mix until smooth and creamy.
- Prepare the pasta: If using no-boil lasagna sheets, keep them dry. If using regular sheets, cook them in salted boiling water for 4–5 minutes (halfway), then drain and lay on a towel so they don’t stick.
- Preheat the oven: Preheat oven to 190°C / 375°F. Lightly oil or spray a 9×13 in (22×30 cm) baking dish.
- Layer the lasagna: Spread a thin layer of meat sauce on the bottom of the dish. Add a layer of lasagna sheets to cover the base. Spread a generous layer of meat sauce over the pasta. Add spoonfuls of the cheese mixture and gently spread. Sprinkle shredded mozzarella on top. Repeat the layers (pasta → meat sauce → cheese mixture → mozzarella) 2–3 more times to create 3–4 pasta layers.
- Finish the top: Place a final layer of pasta. Cover with the remaining meat sauce. Top with the remaining mozzarella and the rest of the grated Parmesan for a thick, cheesy top.
- Bake and rest: Cover the dish with foil (tent it so it doesn’t touch the cheese). Bake 25–30 minutes. Remove foil and bake another 15–20 minutes, until the top is deep golden and bubbling. Let the lasagna rest 15–20 minutes before slicing so the layers set and hold their shape. Garnish with fresh basil or thyme (optional) and serve.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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