Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g), preferably 80/20 for flavor
  • 1 medium yellow onion (about 1 cup chopped) (150g), finely diced
  • 2 cloves garlic, minced (about 2 teaspoons) (10g)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (6 ounce) can tomato paste (170g)
  • 1 teaspoon dried oregano (5ml)
  • 1 teaspoon dried basil (5ml)
  • ½ teaspoon salt (2.5ml), or to taste
  • ¼ teaspoon black pepper (1.25ml), or to taste
  • ½ teaspoon granulated sugar (2.5ml) (optional, to balance acidity)
  • 15 ounces ricotta cheese (425g), whole milk or part-skim
  • 1 large egg, lightly beaten
  • ¼ cup grated Parmesan cheese (30g)
  • ¼ teaspoon salt (1.25ml)
  • ⅛ teaspoon ground nutmeg (a pinch) (0.625ml) (optional)
  • 9 oven-ready lasagna noodles (about half a standard box)
  • 2 cups shredded mozzarella cheese (225g)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add diced onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and sugar (if using). Bring to a simmer, then reduce heat and cook, uncovered, for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
  4. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and nutmeg (if using). Mix well.
  5. Spread a thin layer of meat sauce in the bottom of the baking dish. Top with three lasagna noodles, overlapping as needed to cover the sauce. Spread half of the ricotta mixture evenly over the noodles. Sprinkle with 1/3 of the mozzarella cheese.
  6. Repeat the layering process: meat sauce, noodles, ricotta mixture, mozzarella cheese.
  7. Top with the remaining three lasagna noodles, the remaining meat sauce, and the remaining mozzarella cheese.
  8. Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 25 minutes.
  9. Remove the foil and bake for another 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. This traditional lasagna recipe easy to make at home.
  10. Let the lasagna rest for at least 10 minutes before slicing and serving. This allows it to set up and makes it easier to cut.