Description
This classic lasagna recipe features a rich, flavorful meat sauce layered with a creamy cheese filling and tender lasagna noodles, baked to perfection with a bubbly golden mozzarella topping. It’s a comforting Italian-American favorite that’s perfect for feeding a crowd, with a perfectly balanced blend of savory beef, herbs, and cheeses.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef (15-20% fat content)
- 1 medium onion, finely diced
- 2 large garlic cloves, minced
- ¼ cup dry red wine (or beef broth)
- 1 tablespoon olive oil
- 24 ounces marinara sauce (3 cups)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ½ teaspoon granulated sugar
- 2 tablespoons finely chopped parsley
Cheese Filling
- 16 ounces low-fat cottage cheese
- 15 ounces reduced-fat ricotta cheese
- 1 large egg
- 2 tablespoons finely chopped parsley
- 1 cup shredded mozzarella cheese (from total 4 cups)
Assembly
- 9 lasagna noodles, cooked al dente
- 3 cups marinara meat sauce (from above)
- 3 cups shredded mozzarella cheese, divided (4 cups total minus 1 cup in cheese filling)
Instructions
- Make Meat Sauce: Heat olive oil in a large pan or Dutch oven over medium-high heat. Add ground beef and onion, cooking until the beef is browned and onion is softened. Add minced garlic and sauté until fragrant. Stir in red wine (or beef broth) and cook until nearly evaporated. Add marinara sauce, sea salt, ground black pepper, dried thyme, granulated sugar, and chopped parsley. Bring to a simmer, cover, and cook for 5 minutes to develop flavors.
- Make Cheese Filling: In a large bowl, thoroughly combine low-fat cottage cheese, reduced-fat ricotta cheese, 1 cup shredded mozzarella cheese, the large egg, and chopped parsley. Mix well until smooth and uniform.
- Cook Noodles: Preheat the oven to 375°F (190°C). In a large pot of boiling salted water, cook lasagna noodles until al dente according to package instructions. Drain the noodles and rinse them under cold water to prevent sticking.
- Assemble Lasagna: Spread ½ cup of the meat sauce in the bottom of a 9×13 inch baking dish to prevent sticking. Layer 3 cooked noodles over the sauce, then spread one-third of the remaining meat sauce over the noodles. Sprinkle 1 cup of shredded mozzarella cheese evenly on top, followed by half of the cheese filling. Repeat the layering process two more times with noodles, meat sauce, mozzarella, and cheese filling to complete three layers total.
- Bake: Cover the assembled lasagna with aluminum foil, poking a few holes with toothpicks to prevent the foil from sticking to the cheese. Bake in the preheated oven for 45 minutes. After baking, uncover and broil for 3-5 minutes or until the cheese on top turns a golden brown and bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 30 minutes to allow the layers to set and make slicing easier. Garnish with fresh parsley before serving.
Notes
- Use dry red wine for richer flavor; substitute beef broth if avoiding alcohol.
- Allowing the lasagna to rest after baking ensures cleaner slices and better texture.
- Make sure noodles are cooked al dente to avoid mushy layers after baking.
- To reduce salt intake, use low-sodium marinara sauce and adjust salt accordingly.
- Broiling at the end creates a beautifully browned mozzarella crust; watch carefully to avoid burning.
