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Best Homemade Lasagna Recipe | Cheesy Meat Lasagna with 3 Cheeses
- Total Time: 70
- Yield: 8 1x
Description
The cheese pull on this lasagna is to die for. Meaty and cheesy made with fresh herbs. The perfect fathering meal for comfort during colder months of the year.
Ingredients
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Ingredients:
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- 1 lb ground beef
- 1 cup chopped onions
- 1 jar (24 oz) marinara sauce
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package (16 oz) lasagna noodles
- 2 cups ricotta cheese
- 1 cup chopped spinach
- 1/2 tbsp fresh oregano, chopped
- 1 1/2 cups shredded Gruyère cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 tsp dried basil (or 1 tbsp fresh basil, preferred)
Instructions
Instructions:
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- Preheat oven to 375°F.
- In a large skillet, brown the ground beef and 1/2 cup of chopped onions over medium heat. Drain excess fat and stir in marinara sauce, garlic, salt, and pepper. Simmer for 10 minutes.
- Cook lasagna noodles according to package instructions.
- In a mixing bowl, combine ricotta cheese, chopped spinach, fresh oregano, remaining chopped onions, eggs, and half the Parmesan cheese. Mix well.
- In a 9×13 baking dish, spread a thin layer of meat sauce. Layer with noodles, ricotta mixture, Gruyère, mozzarella, and more meat sauce. Repeat layers, adding Gruyère cheese in between mozzarella layers, and finishing with mozzarella and remaining Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden brown.
Notes
- Place a sheet pain lined with parchment paper underneath the baking dish to control spillage.
- Pro Tip: Let the lasagna rest for 10 minutes before slicing to ensure clean layers.
- Serving Suggestion: Serve with garlic bread and a crisp Caesar salad.
- Prep Time: 25 min
- Cook Time: 45
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 411
- Sugar: 2.6 g
- Sodium: 1030.2 mg
- Fat: 22 g
- Carbohydrates: 9.9 g
- Fiber: 1.7 g
- Protein: 42.1 g
- Cholesterol: 151.9 mg
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