Easy Lasagna with Cheese (Printer-Friendly)
Savory layers of meat sauce, three cheeses, and tender noodles baked for a warm, comforting dish.
# What You’ll Need:
→ Meat Sauce
01 -
1 lb ground beef (15-20% fat)
02 -
1 cup yellow onion, diced
03 -
3 cloves garlic, minced
04 -
60 ml dry red wine (or beef broth as substitute)
05 -
680 g marinara sauce
06 -
1 tsp dried thyme
07 -
1 tsp granulated sugar
08 -
2 tbsp fresh parsley, chopped
09 -
Salt and black pepper to taste
→ Cheese Mixture
10 -
1 cup ricotta cheese
11 -
1 cup cottage cheese
12 -
1 cup shredded mozzarella cheese
13 -
1 large egg
14 -
2 tbsp fresh parsley, chopped
→ Pasta
15 -
9 lasagna noodles, cooked al dente
→ Topping
16 -
1 cup shredded mozzarella cheese
# Steps to Make This:
01 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and ground beef, breaking up meat. Cook until beef is no longer pink, about 5 minutes. Stir in minced garlic and cook 1 more minute until fragrant.
02 -
Pour in 60 ml red wine and cook for 2 minutes until nearly evaporated. Stir in marinara sauce, thyme, sugar, parsley, salt, and pepper. Reduce heat to low, cover, and simmer for 5 minutes to blend flavors.
03 -
In a medium bowl, combine ricotta, cottage cheese, 1 cup shredded mozzarella, egg, and 2 tbsp parsley. Mix well until smooth and uniform.
04 -
Preheat oven to 375°F. Boil a large pot of salted water, cook lasagna noodles until just al dente according to package instructions. Drain and rinse under cold water to stop cooking and prevent sticking.
05 -
Spread 1/2 cup meat sauce evenly on the bottom of a 9x13 inch baking dish. Arrange 3 noodles over sauce. Layer 1/3 of remaining meat sauce, then 1 cup mozzarella, followed by half the cheese mixture. Repeat: 3 noodles, 1/3 meat sauce, 1 cup mozzarella, remaining cheese mixture. Top with final 3 noodles, remaining meat sauce, and 1 cup mozzarella.
06 -
Poke 9 to 12 toothpicks spaced evenly on top to prevent foil from touching cheese. Cover with foil and bake at 375°F for 45 minutes. Remove foil and broil 3-5 minutes until cheese is golden brown.
07 -
Let lasagna rest for 30 minutes before slicing to allow it to set for clean, firm portions.
# Additional Notes:
01 -
Resting lasagna after baking ensures clean slices that hold together without crumbling.
02 -
Using both ricotta and cottage cheese keeps the cheese layer creamy and moist for leftovers.
03 -
Poking toothpicks in the top helps lift the foil off the cheese, preserving the golden crust.