Description
This classic Lasagna recipe combines a rich, savory meat sauce with layers of creamy cheeses and tender noodles, baked to bubbly perfection. Perfect for family dinners or special occasions, it offers a hearty Italian comfort food experience with a balanced blend of flavors and textures.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef (15-20% fat content)
- 1 medium onion, finely diced
- 2 large garlic cloves, minced
- ¼ cup dry red wine or beef broth
- 1 tablespoon olive oil
- 24 oz marinara sauce (3 cups)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon dried thyme
- ½ teaspoon granulated sugar
- 2 tablespoons parsley, finely chopped
Cheese Sauce
- 16 oz low-fat cottage cheese
- 15 oz reduced-fat ricotta cheese
- 1 large egg
- 2 tablespoons parsley, finely chopped, plus more to garnish
- 1 cup shredded mozzarella cheese (for cheese sauce)
Additional Ingredients
- 9 lasagna noodles, cooked al dente
- 3 cups shredded mozzarella cheese, divided (1 cup in cheese sauce, 2 cups for layering and topping)
Instructions
- Make Meat Sauce: Place a deep pan or Dutch oven over medium-high heat and add 1 tablespoon olive oil. Add 1 lb ground beef and diced onion, sautéing while breaking up the meat for about 5 minutes until beef is no longer pink. Add minced garlic and cook for another minute until fragrant. Pour in ¼ cup red wine and stir for 2 minutes until the wine nearly evaporates. Add 3 cups marinara sauce, ½ teaspoon sea salt, ¼ teaspoon black pepper, ¼ teaspoon dried thyme, ½ teaspoon sugar, and 2 tablespoons parsley. Bring to a simmer, then cover and cook for 5 minutes.
- Make Cheese Sauce: In a large mixing bowl, combine 16 oz low-fat cottage cheese, 15 oz reduced-fat ricotta cheese, 1 cup shredded mozzarella cheese, 1 large egg, and 2 tablespoons finely chopped parsley. Mix thoroughly until smooth and well combined.
- Cook Noodles: Preheat the oven to 375ËšF. Bring a large pot of salted water to a boil. Add the 9 lasagna noodles and cook according to package instructions until al dente. Drain noodles and immediately rinse with cold water to stop cooking and prevent sticking. Drain again and set aside.
- Assemble Lasagna: Spread ½ cup of the meat sauce evenly on the bottom of a deep 9×13-inch casserole dish. Lay 3 noodles over the sauce. Spread ⅓ of the remaining meat sauce on the noodles, then sprinkle with 1 cup shredded mozzarella cheese. Spoon and spread half of the cheese sauce over this layer. Repeat the layering process two more times, ending with mozzarella on top.
- Bake: Poke 9-12 toothpicks evenly spaced over the surface of the assembled lasagna to prevent foil from sticking to the cheese. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. Remove the foil and broil for 3 to 5 minutes or until the cheese turns a golden brown. Allow the lasagna to rest for 30 minutes before slicing and serving.
Notes
- Use dry red wine for deeper flavor, or substitute with beef broth if preferred or for non-alcoholic option.
- Allowing the lasagna to rest after baking helps set the layers and makes slicing easier.
- Using reduced-fat cheeses helps reduce calories while maintaining creaminess.
- To make ahead, assemble the lasagna and refrigerate for up to 24 hours before baking.
- For gluten-free option, substitute lasagna noodles with gluten-free pasta sheets.
