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Classic Meat Lasagna
Layers of tender noodles, meaty tomato sauce, creamy ricotta and melted mozzarella.
Ingredients
| Volume | Grams |
|---|---|
| Sauce | |
| 1 lb Italian sausage or ground beef | 454 g |
| 1 medium onion, diced | — |
| 2 garlic cloves, minced | — |
| 24 oz marinara sauce, 1 jar | 680 g |
| Cheese layer | |
| 15 oz ricotta cheese | 425 g |
| 1 large egg | 50 g |
| 1/2 cup Parmesan cheese, grated, divided | — |
| 2 tbsp fresh parsley, chopped | — |
| 1/2 tsp table salt | 3 g |
| Assembly | |
| 12 lasagna noodles, cooked al dente | — |
| 16 oz mozzarella cheese, shredded, about 4 cups | 454 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 375 °F.
- Brown the meat with the onion in a large skillet, breaking it up. Add the garlic for 1 minute, spoon off the fat, and stir in the marinara.
- Stir the ricotta, egg, half the Parmesan, the parsley and salt together.
- Spread a thin layer of sauce in the dish. Layer 4 noodles, a third of the ricotta mixture, a quarter of the sauce and a quarter of the mozzarella. Repeat twice, then finish with the remaining sauce, mozzarella and Parmesan.
- Cover with foil (tented so it doesn't touch the cheese) and bake 25 minutes. Uncover and bake 25–30 minutes more, until bubbly and browned.
- Rest 15–20 minutes before cutting so the layers hold.
Tips
- Resting is the secret to clean slices.
- Assemble a day ahead and refrigerate; add 15 minutes to the covered bake.
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