Easy Homemade Lasagna Recipe

Written by John fenster

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9 lasagna noodles, cooked according to package instructions 1 pound (about 450g) ground beef or Italian sausage 1 onion, finely chopped 3 cloves garlic, minced 1 can (28 ounces) crushed tomatoes 2 cans (6 ounces each) tomato paste 2 cans (14 ounces each) diced tomatoes, undrained 2 teaspoons dried oregano 2 teaspoons dried basil 1/2 teaspoon salt (adjust to taste


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In a large skillet over medium heat, cook the ground beef or Italian sausage until browned. Drain any excess fat.


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Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened.


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Stir in the crushed tomatoes, tomato paste, diced tomatoes, oregano, basil, salt, and black pepper. Simmer the sauce for about 15-20 minutes, stirring occasionally.


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In a medium bowl, mix the ricotta cheese with the egg until well combined.


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In a 9x13-inch baking dish, spread a small amount of the meat sauce on the bottom. Place three lasagna noodles on top.


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Spread half of the ricotta mixture over the noodles, followed by a third of the mozzarella and Parmesan cheeses.


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Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.