Lasagna

A simple, satisfying favorite.

Why You'll Love This Recipe

• The ultimate make-ahead dinner.
• Feeds 8 with leftovers.
• Freezer-friendly for meal prep.
• Crowd-pleasing for any occasion.
• Better the next day.

Ingredient Notes

• Whole-milk ricotta is creamier; part-skim works but is grainier.
• Italian sausage adds depth pure beef can't match.
• Low-moisture mozzarella melts better than fresh for layered dishes.

Ingredient Substitutions

• All beef (skip sausage) — add 1 teaspoon fennel seed to mimic sausage flavor.
• Cottage cheese for ricotta (drained well).
• Gluten-free lasagna noodles for GF.

Equipment Needed

• 9x13 baking dish
• Large pot (if using regular noodles)
• Large skillet for sauce
• Mixing bowl for ricotta
• Foil

Prep Tips

• Make the sauce a day ahead — it tastes even better.
• Have all components in a row before assembly for clean layering.

Instructions

1. 1

   Gather and prep: 1 ground beef, 12 oz pasta, 1 medium tomato, diced, 1 cup ricotta, 1 cup shredded cheese, 1 cup parmesan cheese, 1 large egg, 3 cloves garlic, minced. mince the garlic, and grate the parmesan before you start cooking.

2. 2

   Brown beef with onion and garlic, add tomato.

3. 3

   Mix ricotta with egg and parmesan.

4. 4

   Layer noodles, meat, ricotta, cheese.

5. 5

   Bake 375°F 45 min.

Artsi Pro Tips

• Resting 15+ minutes is non-negotiable. Cutting too early gives you a sloppy pile.
• Lining the foil with cooking spray prevents the cheese from sticking when uncovering.
• Oven-ready noodles save 15 minutes and work great with this much sauce.

Common Mistakes

• Skipping the rest, leading to sloppy slices.
• Too much sauce per layer, making the lasagna watery.
• Using fresh mozzarella, which weeps water and makes a wet bake.

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