This homemade lasagna recipe is a classic Italian comfort food. It’s great for family dinners or special occasions. Layers of tender pasta, rich marinara sauce, savory meat, and melted cheese come together to make a hearty, flavorful dish. Baked just right, this lasagna is sure to please everyone. Whether for a cozy weeknight or guests, this recipe will become a favorite meal in your kitchen.
Homemade Lasagna
Layers of al dente lasagna noodles, rich tomato – meat sauce, creamy ricotta, and gooey mozzarella. Bake to a golden, cheesy perfection.
Equipment
- Oven
- Oven Gloves
- Pan
- Bowl
- Tongs
- Mixing Bowl
- Casserole Dish
Typhur Sync Oven
The First Countertop Oven with a Wireless Thermometer
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Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 pound Beef Ground
- 3/4 cup Yellow Onion diced
- 1 Large Bell Pepper diced
- 2 Garlic Cloves minced
- 1 can Tomato Sauce
- 3 oz Tomato Paste
- 2 tsp Dried Oregano
- 1/4 cup Fresh Parsley, finely chopped
- 1 tbsp Italian Seasoning
- 1 pinch Kosher Salt
- 1 tbsp Red Wine Vinegar
- 2 tbsp White Granulated Sugar
- 1/2 pound Dry Lasagna Noodles
- 10 oz Ricotta Cheese
- 24 oz Mozzarella Cheese Grated or Sliced
- 4 oz Parmesan Cheese , grated
Instructions
- Place a large pot filled with 2 quarts of water and 1 tablespoon of salt on the stovetop over high heat. It will take some time for the water to come to a boil.
- Once boiling, add dry lasagna noodles and cook until al dente. Stir the water frequently to prevent sticking. Once the noodles are cooked, drain them in a colander and rinse under cold water, gently separating any noodles that are stuck together. Grease a large rimmed baking sheet with a little olive oil and place the cooked noodles on the baking sheet, turning once to coat all sides of the noodles with olive oil.
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until lightly browned. Remove the beef with a slotted spoon and transfer to a bowl. Drain all but a tablespoon of fat.1 pound Beef Ground, 1 tbsp Extra Virgin Olive Oil
- Add diced bell peppers and onions to skillet and cook until onions are translucent and peppers are soft, 4 to 5 minutes. Add the minced garlic and cook for 30 seconds. Return the seared ground beef to the pan. Stir well, reduce heat to low, and cook for another 5 minutes.3/4 cup Yellow Onion, 1 Large Bell Pepper, 2 Garlic Cloves
- Pour beef mixture into medium (3 to 4 quart) pot. Add the tomato sauce and tomato paste to the pan. Add salt, parsley, oregano and Italian seasoning, adjusting to taste. Add red wine vinegar, then add appropriate amount of sugar. Bring the sauce to a boil, then reduce the heat to a simmer. Cook for 15 to 25 minutes, stirring frequently.1 can Tomato Sauce, 3 oz Tomato Paste
- In a casserole or lasagna pan, spread 1 cup of sauce on the bottom. Add a layer of noodles, then a layer of the three cheeses. Repeat the above operation 3–4 times, ending with a final layer of noodles. Spread the remaining sauce on top and sprinkle with the remaining mozzarella. Cover the pan with foil, tenting it slightly to avoid contact with the cheese.10 oz Ricotta Cheese, 24 oz Mozzarella Cheese, 4 oz Parmesan Cheese , grated
- Set the oven to Bake mode at 185°C, preheat ON, and total cooking time 40 minutes. Press the “Start Cooking” button to start preheating. Once preheated, place the lasagna on the roasting pan and insert it into Level 2. Bake for 30 minutes, then remove the foil and continue baking for the remaining 10 minutes.
- Using oven gloves, carefully remove the Lasagna from the oven.
- Let the lasagna to cool for at least 15 minutes before serving. Serve with tomato sauce.
Nutrition
Calories: 778kcalCarbohydrates: 24gProtein: 55gFat: 52gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 164mgSodium: 1848mgPotassium: 964mgFiber: 4gSugar: 13gVitamin A: 1797IUVitamin C: 14mgCalcium: 1184mgIron: 4mg
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
