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Traditional Italian Lasagna with Ricotta and Meat Sauce Recipe

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4.1 from 12 reviews

This Traditional Italian Lasagna with Ricotta is a hearty and classic layered pasta dish featuring rich tomato sauce, a blend of cheeses including ricotta, mozzarella, Parmesan, and Romano, and savory seasoned ground beef. Baked to perfection, it offers comforting flavors and a satisfying texture perfect for family dinners or special occasions.

  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings

Ingredients

Tomato Sauce

  • 3 quarts tomato sauce (homemade marinara or meat sauce recommended)

Cheeses

  • 16 ounces shredded or grated mozzarella
  • 8 ounces fresh grated Parmesan cheese
  • 1/2 cup grated Romano cheese
  • 16 ounces ricotta cheese

Meat Mixture

  • 3/4 pound lean ground beef
  • 3/4 cup Italian-seasoned bread crumbs without cheese (store-bought or homemade)
  • 2 eggs
  • 1/3 cup water

Pasta

  • 16 ounces lasagna noodles

Other

  • 4 tablespoons olive oil (divided use)
  • 1/8 teaspoon salt (for seasoning ricotta)
  • 1/8 teaspoon pepper (for seasoning ricotta)

Instructions

  1. Prepare the Tomato Sauce and Cheese: Start by cooking your tomato sauce on the stove. Meanwhile, grate the Parmesan, Romano, and mozzarella cheeses; a blender can speed up this process. Set bowls of each cheese aside. Season the ricotta with 1/8 teaspoon salt and 1/8 teaspoon pepper, then set aside. If the sauce needs long cooking, refrigerate the cheeses to keep them fresh.
  2. Cook the Lasagna Noodles: Fill a tall pot two-thirds full with salted water, add 3 tablespoons of olive oil, and bring it to a rolling boil over high heat. Add the lasagna noodles and cook them for just under half the package’s recommended time (about 4-6 minutes). Stir occasionally to prevent sticking.
  3. Dry the Noodles: Drain the noodles in a colander. Carefully hang them over the edges of the pasta pot or the colander to cool and dry, handling them gently as they will be hot.
  4. Make and Cook the Meat Mixture: In a medium bowl, combine ground beef, Italian-seasoned bread crumbs, eggs, and water. Mix gently by hand until combined. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, add the meat mixture, and brown completely while stirring frequently. Drain excess liquid through a fine-mesh strainer.
  5. Preheat the Oven and Assemble the Lasagna: Preheat the oven to 350°F (175°C). In a 9×13 baking pan, spread a couple ladles of tomato sauce on the bottom. Begin layering by placing lasagna noodles lengthwise, trimming as needed to fill gaps.
  6. Add First Layer Fillings: Spread a heaping tablespoon of seasoned ricotta thinly on each noodle strip. Sprinkle a third of the browned meat evenly over the ricotta, followed by a third of the mozzarella and a generous handful of Parmesan cheese.
  7. Second Layer: Add a couple more ladles of sauce, then arrange the noodles crosswise (short way), cutting in half as needed. Repeat spreading ricotta, meat, mozzarella, and Parmesan just as before.
  8. Third Layer: Add sauce, place noodles lengthwise again, and layer ricotta, meat, mozzarella, and Parmesan as prior layers.
  9. Top Layer: Place noodles shortwise, sprinkle Parmesan cheese, and ladle on tomato sauce. Cover the lasagna with foil greased with non-stick spray to prevent sticking.
  10. Bake the Lasagna: Bake the covered pan for 1 hour and 10 minutes. Check that it is thoroughly heated through.
  11. Rest and Serve: Let the lasagna rest for 10 minutes before cutting. Serve with extra sauce and Parmesan cheese on the side. Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.

Notes

  • Making your own marinara or meat sauce elevates the flavor and freshness.
  • Italian-seasoned bread crumbs without cheese ensure better seasoning control.
  • Partially cooking the noodles helps prevent overcooking during baking.
  • Use kitchen scissors for easy trimming of lasagna noodles to fit the pan perfectly.
  • Covering the lasagna with greased foil prevents cheese and sauce from sticking to the foil during baking.
  • Resting time after baking helps the lasagna set for cleaner slices.
  • Leftovers keep well refrigerated for up to four days or can be frozen for longer duration.
  • Author: Monica
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://monicarecipes.com/traditional-italian-lasagna-with-ricotta-and-meat-sauce-recipe/