With its rich meat sauce, three types of cheese, and perfectly cooked noodles, this classic lasagna is cheesy, saucy, and satisfying. Whether for a cozy family dinner or feeding a crowd, it’s a guaranteed hit!
Ingredients
Meat Sauce
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1 Tbsp olive oil
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1 lb ground beef (80/20 or lean)
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1 medium yellow onion, finely diced
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2 large garlic cloves, minced
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1/4 cup dry red wine (or beef broth)
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3 cups (24 oz) marinara sauce
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1/2 tsp sea salt
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1/4 tsp ground black pepper
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1/4 tsp dried thyme (or Italian seasoning)
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1/2 tsp granulated sugar
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2 Tbsp fresh parsley, chopped
Cheese Mixture
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16 oz low-fat cottage cheese
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15 oz part-skim ricotta cheese
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1 large egg
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2 Tbsp fresh parsley, chopped
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1 cup shredded mozzarella (reserve 3 cups for layering)
Other
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9 lasagna noodles, cooked al dente
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3 cups shredded mozzarella cheese (remaining from above)
Instructions
✅ 1. Make the Meat Sauce
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In a deep skillet or Dutch oven, heat 1 Tbsp olive oil over medium-high heat. Add ground beef and onions. Cook until beef is browned, about 5 minutes.
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Add minced garlic and sauté for 1 more minute.
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Stir in red wine and cook until nearly evaporated, about 2 minutes.
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Add marinara sauce, salt, pepper, thyme, sugar, and parsley. Bring to a simmer, cover, and cook for 5 minutes.
✅ 2. Make the Cheese Mixture
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In a large bowl, combine cottage cheese, ricotta, 1 cup of the mozzarella, egg, and parsley. Mix well and set aside.
✅ 3. Cook the Noodles
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Boil a large pot of salted water. Add lasagna noodles and cook until al dente.
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Drain and rinse with cold water to stop cooking and prevent sticking.
✅ 4. Assemble the Lasagna
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Preheat oven to 375°F (190°C).
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In a 9×13-inch deep casserole dish, spread 1/2 cup meat sauce on the bottom.
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Layer 3 noodles over the sauce.
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Add 1/3 of the remaining meat sauce, 1 cup shredded mozzarella, and 1/2 of the cheese mixture.
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Repeat layers: noodles, meat sauce, mozzarella, cheese mixture.
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Finish with 3 noodles, the remaining meat sauce, and the final 2 cups of mozzarella.
✅ 5. Bake
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(Optional but helpful) Insert 9–12 toothpicks halfway into the top of the lasagna to prevent foil from sticking to the cheese.
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Cover with foil and bake for 45 minutes.
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Remove foil and broil for 3–5 minutes until cheese is golden and bubbly.
✅ 6. Rest & Serve
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Let lasagna rest for 30 minutes before slicing. This helps it set and hold its shape.
Make-Ahead, Storage & Reheating
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Make-Ahead: Assemble lasagna up to 2 days in advance and refrigerate before baking.
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To Freeze: Wrap well and freeze baked or unbaked lasagna for up to 3 months.
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To Reheat: Thaw overnight in the fridge. Reheat at 350°F, covered with foil, until warmed through.
️ Serving Suggestions
Pair your lasagna with:
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Garlic Bread or Focaccia
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Caesar or Caprese Salad
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Roasted Veggies
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A glass of red wine
❓ FAQs
Can I use just ricotta or just cottage cheese?
Yes. Use ricotta for a creamier, more traditional Italian lasagna. Cottage cheese adds moisture and is a bit lighter.
What is “al dente”?
Pasta that’s slightly firm when bitten, not mushy. Perfect for baking so noodles don’t over-soften.
Can I use no-boil noodles?
Yes, but add extra sauce and cover tightly to ensure they cook properly in the oven.
Best store-bought marinara?
Rao’s is a popular choice for quality and flavor, but any rich, flavorful marinara works.
❤️ Why You’ll Love It
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Balanced layers of meat, cheese, and pasta
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Perfect for leftovers or make-ahead meals
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Freezes and reheats beautifully
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A true crowd-pleaser!
Nutrition (Per Serving)
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Calories: 368
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Protein: 29g
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Carbs: 23g
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Fat: 16g
⭐️ Recipe by Natasha Kravchuk
This tried-and-true family favorite has 1,100+ 5-star reviews for a reason!
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