If you come to our house for dinner, chances are good that I will serve lasagna for dinner. Because it’s such a filling and delicious dish that can be made ahead of time and kept warm, it makes a great option for a meal shared with friends.

My first memory of preparing lasagna was at a family member’s house when I was in sixth grade. I remember being in awe that my grandmother was going to make a lasagna, because to me, a lasagna was an extremely fancy and complicated dish to make. All those layers that had to be put in just so. I was impressed.

Lasagna doesn’t have to be very complicated, though. There are layers, certainly, but in reality, once you have all the ingredients ready to go, it assembles quickly and bakes without fuss in the oven.

Back before I thought it was good fun to make everything from scratch at home, I made delicious lasagnas with boxed noodles, spaghetti sauce bought in jars, and ricotta and mozzarella from plastic containers. Yum. Seriously, lasagna is Comfort food with a capital C.

Now, I take a little more time to assemble a lasagna full of homemade goodness. Fresh pasta noodles. (Lasagna noodles are definitely the easiest pasta you can make). Fluffy ricotta cheese just made on the stove. (Did you know you can make ricotta cheese on your stove only using milk and lemon juice in one hour?! Yep. Ricotta happens a lot here now). Spaghetti sauce simmering or previously made ahead.

It’s your choice whether you choose a deliciously convenient lasagna or a delectable homemade lasagna. Whichever you choose, plates are sure to be eagerly cleaned and seconds are likely to be requested. Just be sure to invite some friends over to share it because lasagna is not meant to be eaten alone.

Classic Meaty Lasagna 

Ingredient List

• lasagna noodles, (1/2 package or make your own)
• 4 C spaghetti sauce
• 1 lb ground beef
• 1 onion, chopped
• 1 tsp garlic
• 1 tsp basil
• 1 tsp oregano
• 2 C ricotta cheese
• 2 C shredded mozzarella cheese
• 1 egg
• 1/2 tsp salt
• 1/2 C shredded Parmesan cheese
• 3 C fresh spinach leaves

Method

1. If using homemade ingredients, make your sauce, ricotta cheese, and/or pasta. (These can be made simultaneously to save time).

2. Preheat oven to 375°.

3. Brown the ground beef in a pan over medium heat along with the chopped onion. Stir and cook until no pink remains. Drain excess grease if necessary. Stir in one teaspoon each of garlic, basil, and oregano. In a large bowl, combine meat mixture with pasta sauce. Set aside.

4. In a medium-size bowl, combine ricotta, mozzarella, egg, and the salt. Stir until the cheeses and egg are fully incorporated and not clumping together. Set aside.

5. Assemble the lasagna:  In the bottom of a 13×9 glass baking dish, (or other similarly sized dish), spread out a heaping cup of the meat sauce. On top of the meat sauce, spread out half of the spinach leaves. Cover the spinach leaves with lasagna noodles. Spread half of the cheese mixture on the lasagna noodles. Repeat with half of the remaining meat sauce, then spinach, then pasta, then remaining half of cheese mixture. Add the rest of the meat sauce and top with 1/2 C of Parmesan.

6. Cover the lasagna with foil, tenting it in the middle so the foil does not touch the cheese.

7. Bake for 40 minutes in preheated oven.

8. Remove foil and continue to bake for 5-10 more minutes until cheese is melted and bubbly.

9. Remove from oven and let stand for at least ten minutes, but preferably an hour. TIP: Letting the lasagna stand before cutting into it makes for slices that will ‘stand up’ on your plate rather than spreading. (It’s tasty either way though).

The printable recipe below states that 20 minutes of prep time is needed. If you plan to make your pasta, ricotta cheese, and/or sauce, then plan for additional time.