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Lasagna seems to be a dish that each family has its own special version, one that they feel is the ultimate recipe. I make no attempt to say I have the best or “true” lasagna. In fact, an authentic Italian cook would most likely scoff at what I believe is an amazing recipe.
Nevertheless, I’m excited to share with you my version of a classic and delectable lasagna. Preparation for this dish takes a little extra time, but when completed, your family will be asking for it time and again. With six perfect layers, the lasagna is exactly the comfort you crave on a winter’s evening.
This has become a classic recipe in my family and will become a staple in yours as well. Serve with a salad and enjoy!
More Dinner Recipes
- Classic pot roast
- Spiced pork tenderloin with roasted vegetables
- Tex-Mex fish tacos
- Peppercorn crusted beef tenderloin
- Corned beef with cabbage and carrots
- Cod with Moroccan spiced tomatoes
- Taco squares casserole
Watch How to Make This Weeknight Lasagna
Weeknight Lasagna
Ingredients
- 2 lb ground beef
- 1 cup diced onion
- 2 tsp kosher salt
- 3 cloves garlic minced
- 3 tsp dried basil
- ½ tsp red pepper flakes
- 6 oz tomato paste
- 2 cups tomato sauce
- 10 oz lasagna noodles (10-12 noodles)
- 30 oz ricotta cheese (2 15-oz containers)
- 2 eggs beaten
- 8 oz Parmesan cheese grated (reserve ½ cup)
- 1 lb mozzarella cheese
- ¼ cup fresh parsley
- ½ tsp freshly ground black pepper
- 1 tsp kosher salt
Instructions
- In a large 12-inch skillet, heat 1 tbsp olive oil over medium-high. Sauté the onion with 1 tsp salt until soft and translucent, 6 minutes. Add the garlic and sauté for 30 seconds. Add the ground beef. Break up the beef and cook until browned, 8-12 minutes. Add salt, red pepper flakes, dried basil, tomato paste, and tomato sauce. Simmer for 8 minutes. Remove from heat and set aside.2 lb ground beef, 1 cup diced onion, 2 tsp kosher salt, 3 cloves garlic, 3 tsp dried basil, ½ tsp red pepper flakes, 6 oz tomato paste, 2 cups tomato sauce
- In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, black pepper, 1 tsp salt, and parsley. Mix all ingredients.30 oz ricotta cheese (2 15-oz containers), 2 eggs, 8 oz Parmesan cheese, ¼ cup fresh parsley, ½ tsp freshly ground black pepper, 1 tsp kosher salt
- Cook lasagna noodles al dente with six quarts of water. Once boiling, add ¼ cup of salt. Cook for 8-11 minutes. Drain and set aside.10 oz lasagna noodles (10-12 noodles)
- Grease a 9×13 pan well. Star by layering ½ cup of the red sauce evenly on the bottom of the pan. This will be a very thin layer but helps the pieces come out of the pan when removed. Layer noodles in the pan, slightly overlapping. The noodles may not be long enough for the pan, so a noodle may need to be cut to fit. Spoon half the ricotta mixture on top of the noodles. Next, add a layer of half the meat and red sauce. Layer on half a pound of mozzarella cheese. Repeat the layering, starting with the noodles. Finish with the remaining half pound of mozzarella cheese and reserved parmesan cheese.Note: At this point, the lasagna can be covered up tightly and frozen for up to one month. When ready to bake, let thaw in the refrigerator for eight hours.1 lb mozzarella cheese
- Bake at 350°F for 45 minutes, bubbling throughout the lasagna. Once baked, cool for 15 minutes before cutting into pieces.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Thank you for this wonderful lasagne recipe so wonderful.
I made this and was so.wonderful, I made it with ground Italian sausage which gave it a great Flavor thank you for this! 💖
Fantastic recipe, did it, turned out so tasty. Just love watching you come up with great down to earth recipes.❤️Many thanks.
This is the perfect recipe! I do one pound ground chicken and one pound Italian chicken sausage. Kaleb, you are a huge part of our family!
Simple and delicious!
Delicious! I did substitute Italian sausage for the beef. My Italian husband loved it! Thought it was easy, and worth the time! Next time I will put foil on it part of the time.
Hi! This is one of my favorite recipes, I am always so glad when others love it too!
I made this tonight. I did it exactly like the recipe except I also added a tablespoon of Italian seasoning to the sauce just because we
like it. It was the best lasagna we’ve ever eaten. Thank you, Kaleb!