Baked Lasagna
Baked lasagna combines layers of tender pasta, rich meat sauce, and creamy cheeses to create a hearty, comforting dish perfect for family dinners or special occasions. The savory tomato-based sauce is flavored with garlic, herbs, and Parmesan, complemented by melty mozzarella and ricotta cheeses for a satisfying meal.
Ingredients
Instructions
- Saute garlic in 1 tablespoon olive oil, ensuring not to brown it. Add tomato puree, water, salt, pepper, oregano, and sugar. Bring to a boil, then lower heat and simmer for 2 hours.
- Brown chopped beef in a separate pan; add parsley, season to taste, and stir in 2 tablespoons grated Parmesan cheese. Simmer until the beef is cooked through. Set aside.
- Bring a 6-quart kettle of water to a rolling boil with 1 tablespoon salt. Add lasagna noodles, cook according to package instructions, then drain and blanch with cold water.
- Layer cooked lasagna noodles, meat sauce, ricotta cheese, and shredded mozzarella in a baking dish. Repeat layers as desired.
- Bake in a preheated oven at 375°F (190°C) until bubbly and golden on top, approximately 30 minutes. Let stand for 10 minutes before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of red wine to the tomato sauce while it simmers. If you need a lighter option, substitute half of the ricotta cheese with cottage cheese. Fresh herbs like basil can also enhance the taste. If you want to save time, try using no-boil lasagna noodles. For a twist, check out Skillet Or Wok Lasagna for a quicker preparation.
Serving Suggestions
Serve the baked lasagna with a side salad dressed with vinaigrette to balance its richness. Garlic bread or Italian bread makes an excellent accompaniment. For a hearty meal, consider pairing this dish with Italian Tortellini Soup. This lasagna also tastes great with a sprinkle of fresh parsley or basil on top before serving.
Storage & Reheating
Store any leftover baked lasagna in an airtight container in the refrigerator for up to three days. For longer storage, freeze individual portions wrapped tightly in plastic wrap and then foil for up to three months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Lasagna contains roughly 916 calories, with 25g protein, 64g carbohydrates, and 63g fat. It is an excellent source of protein (51% of the Daily Value), iron (33% of the Daily Value), and calcium (32% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1907mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, you can prepare the lasagna a day in advance. Assemble it fully, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and bake it straight from the fridge, adding an additional 10-15 minutes to the cooking time to ensure it's heated through.
What can I use instead of ricotta cheese?
If you don't have ricotta, you can substitute it with cottage cheese for a similar texture. Blending it with a bit of cream can help achieve a creamier consistency. Alternatively, a mixture of cream cheese and sour cream can also work, although it will alter the flavor slightly.
How can I make my lasagna less soupy?
To prevent a soupy lasagna, make sure to drain the cooked noodles thoroughly and allow the meat sauce to simmer long enough to reduce excess moisture. You can also try using less tomato puree or adding a bit more cheese to help absorb liquid. Layering ingredients carefully can also help maintain structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).