Classic Italian Lasagna with Creamy Ricotta and Golden Cheese
By Elena Voss
Prep
30 min
Cook
60 min
Total
100 min
Servings
8
Level
Easy
Covering the lasagna for most of the bake traps heat so the layers warm through before the top browns uncovered. This classic Italian dinner stacks marinara meat sauce, ricotta, and mozzarella into creamy layers beneath a bubbly golden cheese crust.
Olive oil softens the finely chopped onion before ground beef, garlic, salt, and pepper build the sauce base. Marinara, dried Italian seasoning, and parsley simmer together for 10 to 15 minutes, concentrating the savory tomato layer. Beaten egg gives the ricotta structure, while mozzarella and Parmesan bring the melted, salty finish between the cooked al dente noodles.
Look for soft onion, browned beef, and a sauce that has simmered long enough for the seasonings to blend before assembling. During baking, the cheese should bubble and turn golden only after the foil comes off. Overcooking the noodles is the frequent texture problem: they continue softening in the sauce and can make the finished layers mushy.
Resting for 10 minutes is what turns the hot, loose-looking pan into slices that hold their layers. Serve with garlic bread, a simple Italian salad, roasted asparagus, or lemon garlic green beans. Leftover portions can be reheated for another meal, and fully cooled baked lasagna can also be frozen securely.
Why you'll love this recipe
- Covered baking heats the center gently before the foil comes off, so the cheese can brown without leaving the inner layers underbaked.
- Simmering marinara with browned beef, garlic, parsley, and Italian seasoning for 10 to 15 minutes gives the sauce a more unified savory flavor.
- Al dente noodles retain enough structure during baking because they absorb moisture from the sauce instead of collapsing into soft, mushy layers.
- Beaten egg stabilizes the ricotta layer, helping it stay creamy yet distinct when the finished lasagna is sliced after resting.
- Low-moisture shredded mozzarella melts across the top with less excess liquid, which helps avoid a watery pan and supports a golden finish.
- A 10-minute rest lets the hot sauce and cheese settle between the noodles, producing cleaner slices instead of a loose, sliding stack.
Ingredients
- •1 tbsp olive oil
- •1 medium yellow onion (finely chopped)
- •1 lb ground beef (1-2 pounds)
- •salt (to taste)
- •black pepper (to taste)
- •3 cloves garlic (minced)
- •48 oz marinara sauce
- •1 tsp dried Italian seasoning (1-2 teaspoons)
- •0.25 cup fresh parsley (chopped)
- •12 lasagna noodles (cooked al dente)
- •15 oz ricotta cheese
- •1 large egg (beaten)
- •16 oz shredded mozzarella cheese (low-moisture recommended)
- •0.5 cup grated Parmesan cheese
- •fresh basil (optional garnish)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Boil the lasagna noodles in generously salted water until al dente, then drain and set aside.
- 3
Sauté the onion in olive oil until soft.
- 4
Brown the ground beef, seasoning it with salt, black pepper, and minced garlic.
- 5
Simmer the meat sauce with marinara sauce, dried Italian seasoning, and parsley for 10-15 minutes.
- 6
Mix the ricotta cheese with the beaten egg until thoroughly combined.
- 7
Layer a thin meat sauce base, noodles, more sauce, ricotta dollops, and a sprinkle of mozzarella and Parmesan, repeating until the ingredients are used.
- 8
Bake covered with foil for 35 minutes.
- 9
Uncover and bake for another 10-15 minutes, until bubbly and golden brown.
- 10
Rest the lasagna for 10 minutes before slicing.
- 11
Garnish with fresh basil, if desired.
FAQ
Nutrition (per serving)
Calories
400
Protein
25g
Fat
20g
Carbs
30g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
