Authentic Italian lasagna is a classic dish that is loved by many. This recipe is made with ricotta cheese, which adds a creamy and rich flavor to the dish. Here’s how to make it.
Ingredients
- 1 pound lasagna noodles
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups shredded mozzarella cheese
Way to Make Authentic Italian Lasagna with Ricotta
- Preheat the oven to 375°F.
- Boil water in a large pot. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.
- In a bowl, mix together the ricotta cheese, 1/2 cup of the grated Parmesan cheese, and the egg. Set aside.
- In a large skillet, brown the ground beef over medium heat. Drain the fat, and then add the onion and garlic. Cook until the onion is translucent.
- Now add crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and let cook for 10 minutes.
- To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of cooked lasagna noodles on top of the sauce. Spread a layer of the ricotta mixture over the noodles. Repeat the layers until all the ingredients are used up, ending with a layer of meat sauce.
- Sprinkle the remaining 1/2 cup of grated Parmesan cheese and the shredded mozzarella cheese on top.
- Cover the dish with foil and bake for 25 minutes. After removing the foil bake dish for an additional 25 minutes, or until the texture of cheese is golden brown and bubbly.
- Let the lasagna cool for 10-15 minutes before slicing and serving.
Tips
- You can also add vegetables such as spinach or mushrooms to the recipe for added flavor and nutrition.
- If you prefer a creamier texture, you can add a cup of heavy cream to the meat sauce.
- For a vegetarian version, you can use a meat substitute such as crumbled tofu or tempeh.
Enjoy your homemade authentic Italian lasagna with ricotta!
FAQs
Can I make the lasagna ahead of time?
Yes, you can assemble the lasagna and keep it in the refrigerator for up to 2 days before baking.
Can I freeze the lasagna?
Yes, you can freeze the lasagna after it has been assembled but before it has been baked. Wrap it tightly in foil and plastic wrap and freeze for up to 3 months.
Can I use a different type of cheese in place of ricotta?
You can use cottage cheese as a substitute for ricotta in this recipe.
Authentic Italian Lasagna Recipe with Ricotta
Authentic Italian lasagna is a classic dish that is loved by many. This recipe is made with ricotta cheese, which adds a creamy and rich flavor to the dish.
- 1 pound lasagna noodles
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups shredded mozzarella cheese
-
Preheat the oven to 375°F.
-
Boil water in a large pot. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.
-
In a bowl, mix together the ricotta cheese, 1/2 cup of the grated Parmesan cheese, and the egg. Set aside.
-
In a large skillet, brown the ground beef over medium heat. Drain the fat, and then add the onion and garlic. Cook until the onion is translucent.
-
Now add crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and let cook for 10 minutes.
-
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of cooked lasagna noodles on top of the sauce. Spread a layer of the ricotta mixture over the noodles. Repeat the layers until all the ingredients are used up, ending with a layer of meat sauce.
-
Sprinkle the remaining 1/2 cup of grated Parmesan cheese and the shredded mozzarella cheese on top.
-
Cover the dish with foil and bake for 25 minutes. After removing the foil bake dish for an additional 25 minutes, or until the texture of cheese is golden brown and bubbly.
-
Let the lasagna cool for 10-15 minutes before slicing and serving.