Meal Prep · Italian
Classic Beef Lasagna
Indulge in layers of rich meat sauce, creamy béchamel, and tender pasta in this quintessential Italian comfort food.
Ingredients
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Step-by-step- **Prepare the Meat Sauce:** Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, tomato sauce, tomato paste, water, oregano, basil, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes (longer is better for flavor development), stirring occasionally.
- **Prepare the Ricotta Mixture:** In a medium bowl, combine ricotta cheese, egg, chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp pepper. Mix well until thoroughly combined.
- **Assemble the Lasagna:** Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread about 1 cup of meat sauce on the bottom of the baking dish. Arrange 3-4 lasagna noodles over the sauce (break them if needed to fit).
- Spread half of the ricotta cheese mixture evenly over the noodles. Top with 1.5 cups of shredded mozzarella cheese and 1/4 cup of Parmesan cheese. Spoon another 1.5-2 cups of meat sauce over the cheese layer.
- Repeat the layers: noodles, remaining ricotta mixture, 1.5 cups mozzarella, 1/4 cup Parmesan, and another 1.5-2 cups meat sauce.
- Place the final layer of noodles on top, then cover with the remaining meat sauce. Sprinkle generously with the remaining 1 cup of mozzarella cheese.
- **Bake the Lasagna:** Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and lightly golden brown.
- Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes for cleaner slices.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Fat | 30 g |
| Saturated Fat | 15 g |
| Carbohydrates | 35 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 950 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover lasagna tightly covered with plastic wrap or in an airtight container in the refrigerator.
Freezer Up to 3 months
To freeze, allow cooked lasagna to cool completely. Cut into individual portions or freeze the whole pan (if freezer-safe). Wrap tightly in plastic wrap, then foil. Label with date.
Reheat Oven/Microwave
From fridge: Reheat individual slices in the microwave for 2-3 minutes or in an oven at 350°F (175°C) for 15-20 minutes until heated through. From freezer: Thaw overnight in the fridge, then reheat as above, or bake from frozen at 350°F (175°C) covered for 45-60 minutes, then uncovered for 10-15 minutes.
Chef’s Corner
- **Resting is Key:** Don’t skip the resting period after baking! It allows the cheese and sauce to set, preventing a messy lasagna when you cut into it.
- **Flavorful Meat Sauce:** For an even richer flavor, let your meat sauce simmer for 1-2 hours on low heat. A splash of red wine can also elevate the taste.
- **Prevent Watery Lasagna:** If using fresh tomatoes, peel and seed them. For a thicker sauce, reduce it slightly or add a bit more tomato paste. Ensure your ricotta is well-drained if it seems watery.
- **No-Boil Noodles:** If using oven-ready (no-boil) lasagna noodles, make sure your sauce is sufficiently wet to allow them to cook properly. Adding a little extra water to the sauce can help.
