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Homemade Lasagna with Ricotta Cheese

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A classic layered Italian lasagna featuring tender pasta sheets, rich meat sauce, creamy ricotta, and melty cheese baked until golden and bubbly.

Ingredients

  • 12–15 lasagna noodles (regular or no-boil)
  • 500 g ground beef or beef/pork mix
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 can (400 g) crushed or chopped tomatoes
  • 1 cup tomato sauce or passata
  • 2 tbsp tomato paste
  • 1–2 tsp Italian herbs or mix of oregano, basil and thyme
  • Salt and black pepper, to taste
  • 450 g ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley (optional)

Instructions

  1. Preheat oven to 180°C (350°F).
  2. Heat olive oil in a large pan and sauté onion until softened. Add garlic and cook briefly.
  3. Add ground meat and cook until browned, breaking it apart.
  4. Stir in tomato paste, crushed tomatoes, tomato sauce, herbs, salt and pepper. Simmer 20–25 minutes.
  5. Combine ricotta, egg, salt, pepper and some Parmesan in a bowl.
  6. Cook noodles if not using no-boil sheets.
  7. Spread a thin layer of meat sauce on the bottom of a baking dish.
  8. Add noodles, spoon ricotta mixture, more sauce and mozzarella.
  9. Repeat layers, finishing with sauce and mozzarella plus Parmesan.
  10. Cover with tented foil and bake 25 minutes.
  11. Remove foil and bake an additional 15–20 minutes until golden and bubbly.
  12. Rest 10–15 minutes before slicing.

Notes

  • Simmer sauce until thick to prevent watery lasagna.
  • Add spinach to ricotta for extra nutrition.
  • Use Italian sausage for a richer flavour.
  • Let lasagna rest to ensure clean slices.

Nutrition

Find it online: https://thefamilycooking.com/homemade-lasagna-with-ricotta-cheese/