Tired of takeout and craving a comforting, delicious meal that doesn't require hours in the kitchen? Then look no further! This easy ragu lasagna recipe is perfect for busy weeknights, impressing guests, or simply enjoying a fantastic homemade dinner. It's packed with flavor, surprisingly simple to make, and delivers all the warmth and satisfaction of a classic lasagna without the fuss. Get ready to experience the joy of easy, delicious homemade cooking!
Ingredients:
This recipe makes a generous 9x13 inch lasagna, perfect for feeding a crowd or enjoying leftovers.
For the Ragu:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 pound ground beef (or a mix of beef and Italian sausage for extra flavor)
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- Salt and black pepper to taste
For the Lasagna:
- 9 lasagna noodles (oven-ready noodles are easiest!)
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
Instructions:
Making the Ragu:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This is a crucial step for building flavor in your ragu!
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the garlic, crushed tomatoes, tomato sauce, oregano, basil, thyme, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or longer for a richer flavor. The longer it simmers, the more delicious it becomes!
Assembling the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.
- Spread a thin layer of ragu in the bottom of a 9x13 inch baking dish.
- Top with a layer of lasagna noodles, slightly overlapping if necessary.
- Spread half of the ricotta mixture over the noodles.
- Top with half of the remaining ragu.
- Repeat layers: noodles, ricotta mixture, remaining ragu.
- Top with the remaining lasagna noodles and sprinkle generously with mozzarella cheese.
Baking the Lasagna:
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
- Let the lasagna rest for at least 10 minutes before slicing and serving. This allows it to set and makes it easier to cut.
Tips and Variations:
- For a vegetarian version: Substitute the ground beef with 1 (15-ounce) can of lentils, drained and rinsed. Add a tablespoon of soy sauce or tamari for extra umami.
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the ragu for extra heat.
- Add vegetables: Feel free to add other vegetables to the ragu, such as mushrooms, zucchini, or bell peppers.
- Use different cheeses: Experiment with different cheeses, such as provolone, fontina, or a blend of Italian cheeses.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 25-30g Fat: 20-25g Carbohydrates: 45-55g
This easy ragu lasagna recipe is a perfect example of delicious and healthy meals you can easily create at home. It’s a great weeknight dinner option and a crowd-pleaser for any occasion. Enjoy!