Classic Cheese Lasagna
Dive into the comforting world of Italian cuisine with this Classic Cheese Lasagna recipe that’s perfect for family dinners or special occasions. Crafted with rich layers of tender lasagna noodles, creamy ricotta cheese, savory tomato sauce infused with garlic, onion, basil, and oregano, and a generous blend of mozzarella and parmesan, every bite is a celebration of flavor. This easy-to-follow recipe features step-by-step directions, including tips for perfect layering and achieving a golden, bubbly cheese topping. Ready in just 90 minutes, this crowd-pleasing dish serves up to eight and can be paired with a fresh green salad or garlic bread. Whether you’re craving classic comfort food or hosting guests, this homemade lasagna is a surefire showstopper!
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 medium onion
- 32 ounces tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 16 ounces ricotta cheese
- 1 large egg
- 0.5 cups parmesan cheese
- 4 cups mozzarella cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Mince the garlic and finely chop the onion.
Sauté the garlic and onion in the olive oil until the onion is translucent, about 5 minutes.
Add the tomato sauce, oregano, and basil to the skillet. Simmer for 15 minutes, stirring occasionally.
In a large bowl, mix together the ricotta cheese, egg, half of the parmesan cheese, salt, black pepper, and half of the chopped parsley.
Spread a small amount of the tomato sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.
Place a layer of cooked noodles over the sauce, followed by a layer of the ricotta mixture, and then a layer of mozzarella cheese.
Repeat the layers until all ingredients are used, finishing with a layer of sauce topped with mozzarella and the remaining parmesan cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing.
Garnish with the remaining parsley before serving.
Nutrition Facts
Calories |
5192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 7544 mg | 328% | |
| Total Carbohydrate | 601.7 g | 219% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 58.8 g | ||
| Protein | 275.2 g | 550% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 5738 mg | 441% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2616 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
