Homemade Lasagna

Ingredients

• 2 lb ground beef (80% lean)
• 2 tbsp Italian seasoning (store‑bought blend)
• 1 tbsp onion powder (or onion butter seasoning if you have it)
• 2 tbsp garlic hot sauce (adds heat and extra flavor)
• 45 oz marinara sauce (jarred) (use a good quality jarred sauce; you can also make your own)
• 1/2 cup water (to thin the sauce slightly)
• 12 sheets lasagna noodles (regular, not no‑boil; cook to al dente)
• 2 cup ricotta cheese (full‑fat for best flavor)
• 2 cup mozzarella cheese (shredded; plus extra for topping)
• 1 egg (large, beaten; helps bind the cheese layer)
• 2 cup parmesan cheese (freshly shredded)
• to taste salt (for seasoning pasta water and cheese mixture)
• to taste black pepper (freshly ground)

Instructions

1. Brown the ground beef

   Heat the large skillet over medium‑high heat. Add the 2 lb of ground beef, breaking it up with a spatula. Cook until fully browned, about 8‑10 minutes, then drain excess fat if desired.

   Time: PT10M

   Temperature: medium‑high

2. Season the meat

   Stir in 2 tbsp Italian seasoning, 1 tbsp onion powder (or onion butter seasoning), and 2 tbsp garlic hot sauce. Mix well and let the spices toast for 1‑2 minutes.

   Time: PT2M

   Temperature: medium

3. Add tomato sauce and simmer

   Pour in the 45 oz jar of marinara sauce and ½ cup water. Stir to combine, reduce heat to low, and let the sauce simmer gently while you prepare the noodles and cheese mixture.

   Time: PT20M

   Temperature: low

4. Cook the lasagna noodles

   Bring a large pot of water to a rolling boil, salt it heavily (like the ocean). Add the lasagna sheets and cook until al dente, about 8‑10 minutes. Drain and immediately rinse with cold water to stop cooking.

   Time: PT12M

   Temperature: boiling

5. Prepare the three‑cheese filling

   In a 2‑quart mixing bowl, combine 2 cup ricotta, 2 cup shredded mozzarella, 1 large beaten egg, 2 cup shredded parmesan, a pinch of salt, a pinch of black pepper, and a sprinkle of Italian seasoning. Mix until smooth.

   Time: PT5M

6. Assemble the lasagna

   Pre‑heat the oven to 375°F. Lightly spray the bottom of the 9×13‑inch baking dish with cooking spray. Layer as follows: a thin layer of meat sauce, a row of noodles, half of the cheese mixture, another layer of sauce, then repeat (noodles, cheese, sauce). Finish with a final layer of sauce.

   Time: PT10M

7. Add the cheese topping

   Sprinkle the reserved mozzarella and parmesan evenly over the top of the assembled lasagna.

   Time: PT2M

8. Bake covered

   Place the foil‑covered dish in the pre‑heated oven and bake for 35 minutes.

   Time: PT35M

   Temperature: 375°F

9. Bake uncovered

   Remove the foil and continue baking for another 10 minutes until the cheese is bubbling and lightly golden.

   Time: PT10M

   Temperature: 375°F

10. Broil for extra crust

    Switch the oven to broil, sprinkle a thin extra layer of mozzarella over the top, and broil for 2‑3 minutes until the cheese is browned and crisp. Keep a close eye to avoid burning.

    Time: PT3M

    Temperature: broil

11. Rest and serve

    Remove the lasagna from the oven and let it rest for 10 minutes before cutting. This allows the layers to set and makes slicing easier.

    Time: PT10M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of ground beef: ground turkey, ground pork
• Instead of Italian seasoning: dried oregano and basil mix, herbes de Provence
• Instead of onion powder: fresh minced onion, onion salt
• Instead of garlic hot sauce: sriracha, red pepper flakes (1 tsp)
• Instead of marinara sauce (jarred): crushed tomatoes with herbs, homemade tomato sauce
• Instead of lasagna noodles: no‑boil lasagna noodles, fresh pasta sheets
• Instead of ricotta cheese: cottage cheese (drained)
• Instead of mozzarella cheese: provolone, fontina
• Instead of egg: flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of parmesan cheese: pecorino romano

Equipment Needed

• large skillet or sauté pan
• large pot for boiling pasta
• colander
• mixing bowl (2‑quart)
• cheese grater
• 9×13‑inch baking dish
• aluminum foil
• spatula or wooden spoon
• measuring spoons
• oven mitts
• tongs (optional)
• broiler pan (optional) (optional)

Critical Steps — Do Not Skip

• Browning the ground beef completely to develop flavor.
• Simmering the sauce low and slow so the seasonings meld.
• Cooking the noodles al dente – overcooked noodles become mushy.
• Covering the lasagna while it bakes the first 35 minutes to keep it moist.
• Broiling at the end for a golden, bubbly cheese crust.

Chef Tips from the Video

• Use a high‑quality, full‑fat mozzarella for the best stretch.
• Let the lasagna rest before cutting – this prevents the layers from sliding apart.
• A pinch of sugar in the sauce can balance acidity if the jarred sauce is too tangy.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover tightly with foil or plastic wrap. Keeps 3‑4 days.

Freezer: Wrap the cooled, assembled (but unbaked) lasagna tightly in foil and then a freezer bag. Freeze up to 3 months. Bake from frozen, adding 15‑20 minutes to baking time.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat sauce a day ahead and refrigerate; flavors improve.
• Cook and cool the noodles, then toss them with a little oil to prevent sticking.
• Assemble the lasagna, cover tightly, and freeze before baking for a ready‑to‑cook meal.