Craving a comforting, delicious meal that's surprisingly easy to make? Look no further than this lasagna recipe using ragu! This classic Italian dish is perfect for a weeknight dinner or a special occasion, and best of all, it’s easier than you think. Forget complicated layering techniques – this recipe simplifies the process while still delivering that rich, satisfying flavor you expect from a homemade lasagna. Get ready to impress your family and friends with this simple yet delicious healthy meal!
Ingredients:
This recipe serves 6-8 people. Adjust ingredient quantities as needed.
-
For the Ragu:
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 lb ground beef (or a mix of beef and pork)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
-
For the Lasagna:
- 9-12 lasagna noodles (oven-ready preferred for ease)
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 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 saucepan over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, pepper, and bay leaf. Bring to a simmer, then reduce heat and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor will become. This is a great opportunity to multitask and prep other parts of the recipe!
- Remove the bay leaf before using the ragu.
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.
- Layer 3-4 lasagna noodles over the ragu.
- Spread half of the ricotta mixture over the noodles.
- Top with about one-third of the remaining ragu.
- Repeat layers: noodles, ricotta mixture, ragu.
- Finish with a final layer of noodles and the remaining ragu.
- 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 and bubbly and the lasagna is heated through.
- Let the lasagna rest for at least 10-15 minutes before slicing and serving. This allows it to set and makes it easier to serve.
Tips and Variations:
- For a vegetarian lasagna, substitute the ground beef with 1 cup of lentils or mushrooms sautéed with the vegetables.
- Feel free to add other vegetables to your ragu, such as mushrooms, zucchini, or bell peppers.
- If you don't have fresh parsley, you can use dried parsley instead (use about 1 teaspoon).
- For a spicier lasagna, add a pinch of red pepper flakes to the ragu.
- Using oven-ready lasagna noodles simplifies the cooking process and eliminates pre-boiling.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-500 (depending on ingredients and serving size)
This lasagna recipe is a delicious and satisfying quick dinner idea perfect for busy weeknights. It’s a great example of homemade cooking at its best, providing a flavorful and healthy meal for the whole family. Enjoy!