Ingredients
Pasta: 9–12 lasagna noodles (oven-
ready or boiled).
Meat Sauce: 500g ground beef, 1 onion
(chopped), 2 cloves garlic (minced), and
2 cups marinara/tomato sauce.
Cheese Layer: 2 cups Ricotta cheese (or
thick Béchamel sauce), 1 egg (to bind),
and 3 cups shredded Mozzarella.
Seasoning: Dried oregano, salt, black
pepper, and fresh parsley for garnish.
Instructions
Prepare the Sauce: Brown the beef with
onions and garlic in a pan. Stir in the
tomato sauce and simmer for 10
minutes.
Mix the Cheese: In a bowl, combine the
Ricotta (or Béchamel) with half of the
Mozzarella, the egg, and herbs.
Layer the Dish: * Spread a thin layer of
meat sauce at the bottom of a baking
dish.
Add a layer of noodles, followed by the
cheese mixture, then meat sauce.
Repeat until ingredients are used,
ending with a heavy layer of Mozzarella
on top.
Bake: Cover with foil and bake at 190°C
(375°F) for 25 minutes. Remove foil and
bake for another 15 minutes until the
cheese is golden and bubbly.
Pro Tips for Success
Resting Time: Let the lasagna sit for 10
–15 minutes after taking it out of the
oven. This helps the layers set so it
doesn’t fall apart when sliced.
No-Boil Trick: If using regular noodles
without boiling them first, add an extra
1/2 cup of water to your sauce; the
noodles will absorb the moisture while
baking.
Golden Crust: For that “cheese pull” look
seen in your image, broil the top for the
last 2 minutes of cooking.
