Equipment Needed
- Large pot for boiling noodles
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Mixing bowls (medium and large)
- 9×13 inch baking dish
- Aluminum foil
- Cheese grater
- Sharp knife for slicing
Step-by-Step Instructions
First, let’s tackle the sauce, because good lasagna is all about layers of flavor. In your large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Then, add the ground beef, breaking it up with your spoon. I let it get a good, deep brown crust on some pieces—this isn’t just cooking it through; it’s building a flavor foundation. Once browned, drain most of the excess fat, then stir in the garlic, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Let that cook for a minute until fragrant, then pour in the crushed tomatoes and tomato sauce. Bring it to a simmer, then reduce the heat and let it bubble gently for at least 20 minutes. This simmering time is crucial for the flavors to marry and deepen.
While the sauce simmers, bring a large pot of generously salted water to a boil. Cook the lasagna noodles according to package directions for al dente. They will continue to cook in the oven, so you want them with a slight bite. I’ve tried skipping this step with “no-boil” noodles, and the texture just isn’t the same. Drain them and lay them flat on a sheet of aluminum foil or parchment paper to prevent sticking. In a separate bowl, mix the ricotta, egg, chopped parsley, 1 cup of the mozzarella, and ½ cup of the grated Parmesan. This is your creamy, herby cheese layer. Stir it until just combined; overmixing can make it gummy.
Now, for the most satisfying part: assembly. Spread a thin layer of meat sauce on the bottom of your 9×13 dish. This prevents the noodles from sticking. Place 4 noodles over the sauce, slightly overlapping. Next, spread half of the ricotta mixture evenly over the noodles. Spoon a third of the remaining meat sauce over the ricotta, then sprinkle with one cup of mozzarella. Repeat the layers: noodles, the rest of the ricotta, another third of the sauce, and another cup of mozzarella. For the final layer, place the last 4 noodles, top with the remaining meat sauce, and finish with the last 2 cups of mozzarella and the remaining ½ cup of Parmesan. This cheesy blanket on top is what creates that gorgeous, golden crust.
Preheat your oven to 375°F (190°C). Cover the baking dish tightly with foil—I always spray the underside of the foil with a little cooking spray so the rising cheese doesn’t stick and tear off your beautiful topping. Bake for 25 minutes covered. Then, carefully remove the foil and bake for another 20-25 minutes, until the cheese is spotty golden and the sauce is bubbling around the edges. This uncovered time is vital for browning. Once it’s out of the oven, here is my hardest-won tip: you must let it rest for at least 15-20 minutes. I know it’s tempting to dive right in, but this rest allows the layers to set, so you get clean, defined slices instead of a saucy slide.(See the next page below to continue…)