Best Lasagna Recipe: Easy, Cheesy & Absolutely Delicious! 🧀

Introduction

Are you searching for a lasagna recipe that consistently delivers a crowd-pleasing, comforting, and utterly delicious meal? If a perfectly layered, rich, and cheesy lasagna is what you crave, you’ve found it. This recipe is designed to be approachable for beginners while offering a depth of flavor that even seasoned chefs will appreciate. We’re talking about a symphony of tender pasta, a hearty, savory meat sauce, creamy ricotta filling, and a blanket of melted cheese that stretches with every bite. Forget those dry, bland, or complicated lasagnas of the past; this is the best lasagna recipe that will become a staple in your culinary repertoire.

Ingredients

The magic of a great lasagna lies in the quality and harmony of its ingredients. Here’s what you’ll need to create this masterpiece:

For the Meat Sauce:

• 1 tbsp Olive Oil: The foundation for sautéing. Use a good quality extra virgin olive oil for a subtle fruity note.
• 1 lb Ground Beef (80/20 recommended): The star of the sauce. 80/20 blend offers the best balance of flavor and texture without being too greasy. (Substitution: Ground turkey or a mix of beef and pork for added richness).
• 1 large Onion, finely chopped: Adds sweetness and depth. Yellow or sweet onions work best.
• 3 cloves Garlic, minced: Essential for that punchy savory flavor.
• 1 (28 oz) can Crushed Tomatoes: The base of our luscious sauce. San Marzano tomatoes are ideal for their sweetness and lower acidity.
• 1 (6 oz) can Tomato Paste: Concentrates the tomato flavor and thickens the sauce beautifully.
• 1 tsp Dried Oregano: A classic Italian herb that pairs perfectly with tomato.
• ½ tsp Dried Basil: Another essential herb for that authentic Italian aroma. (Substitution: Fresh basil, added at the end of cooking).
• ½ tsp Salt, or to taste: Enhances all the flavors.
• ¼ tsp Black Pepper, or to taste: Adds a subtle warmth.
• Pinch of Red Pepper Flakes (optional): For a hint of heat that awakens the palate.

For the Ricotta Filling:

• 1 (32 oz) container Ricotta Cheese: Whole milk ricotta offers the creamiest texture. (Substitution: Part-skim ricotta if preferred, though texture will be slightly less rich).
• 2 large Eggs: Act as a binder, giving the filling structure.
• ½ cup Grated Parmesan Cheese: Adds a salty, nutty, umami boost.
• ¼ cup Fresh Parsley, chopped: For a burst of fresh, herbaceous flavor.
• ½ tsp Salt: Balances the richness.
• ¼ tsp Black Pepper:

For Assembly:

• 12-15 Lasagna Noodles: Oven-ready or traditional boiled noodles. (See notes on choosing).
• 2 cups Shredded Mozzarella Cheese: For that irresistible cheesy pull. Part-skim or whole milk both work.
• Additional Parmesan Cheese, for topping:

Note on Lasagna Noodles: Oven-ready (no-boil) noodles save significant time and effort. If using traditional noodles, cook them according to package directions until al dente, then drain and rinse with cold water to prevent sticking.

Timing is Everything

Compared to many complex lasagna recipes that can take hours, this “best lasagna recipe” strikes a fantastic balance between flavor development and achievable weeknight-friendly preparation. While the sauce simmers, you can prepare the ricotta filling and get everything ready for assembly, making the overall process efficient.

Step-by-Step Instructions

Step 1: Make the Meat Sauce

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Pour in the crushed tomatoes and tomato paste. Stir well to combine, scraping up any browned bits from the bottom of the pot. Add the dried oregano, basil, salt, black pepper, and red pepper flakes (if using). Stir everything together.

Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently bubble for at least 20-30 minutes. The longer it simmers, the deeper the flavor will become. Stir occasionally.

Step 2: Prepare the Ricotta Mixture

While the sauce is simmering, prepare the creamy ricotta filling. In a medium bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, chopped fresh parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until everything is well combined and smooth.

Step 3: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

Spread a thin layer of meat sauce on the bottom of the prepared baking dish. This prevents the first layer of noodles from sticking.

Arrange a layer of lasagna noodles over the sauce. Break noodles as needed to fit your dish.

Spread about one-third of the ricotta mixture evenly over the noodles. Top with about one-third of the remaining meat sauce.

Sprinkle about one-third of the shredded mozzarella cheese over the meat sauce.

Repeat these layers two more times: noodles, ricotta, meat sauce, mozzarella. You should end with a layer of mozzarella on top.

Finish with a sprinkle of additional grated Parmesan cheese over the top layer of mozzarella.

Step 4: Bake the Lasagna

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes.

Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly, and the sauce is bubbling around the edges. If the top starts to brown too quickly, you can loosely tent it with foil again.

Step 5: Rest and Serve

This is crucial for the best lasagna experience! Once out of the oven, let the lasagna rest for at least 10-15 minutes before slicing and serving. This allows the layers to set, preventing a messy collapse when you cut into it. Serve hot, and enjoy the cheesy, saucy goodness!

Nutritional Information

While exact nutritional values can vary based on specific brands and portion sizes, a typical serving of this lasagna (about 1/10th of the dish) contains approximately:

• Calories: 450-550 kcal
• Protein: 25-35 g
• Fat: 20-30 g
• Carbohydrates: 30-40 g

This is an estimate and should be used as a guideline.

Healthier Alternatives

Looking to lighten up this classic dish without sacrificing flavor? Try these swaps:

• Leaner Meat: Use 90-95% lean ground beef, ground turkey, or even a blend of lean ground meat and finely chopped mushrooms for a “meaty” texture and added fiber.
• Whole Wheat Noodles: Opt for whole wheat lasagna noodles for added fiber and nutrients.
• Reduced-Fat Cheese: Use part-skim ricotta and mozzarella. While the creaminess might be slightly reduced, the flavor impact is minimal.
• Add More Veggies: Sauté finely chopped zucchini, bell peppers, or spinach and incorporate them into the meat sauce or ricotta mixture for extra vitamins and fiber.
• Lighter Sauce: Use a low-sodium crushed tomato base and adjust salt as needed.

Serving Suggestions

Lasagna is a hearty main course that pairs beautifully with simple sides. Here are some ideas:

• Fresh Green Salad: A crisp, light salad with a vinaigrette is the perfect counterpoint to the rich lasagna. Think romaine, cherry tomatoes, cucumbers, and red onion.
• Garlic Bread: A classic for a reason! Warm, crusty bread with garlic butter is always a hit.
• Steamed or Roasted Vegetables: Asparagus, broccoli, or green beans add a healthy touch.
• A Glass of Wine: A medium-bodied red wine like Chianti or Sangiovese complements the tomato and meat flavors.

Common Mistakes to Avoid

Even with a great recipe, a few pitfalls can lead to a less-than-ideal lasagna:

• Not Draining Meat Properly: Excess grease can make the lasagna oily.
• Under-seasoning: Lasagna needs robust seasoning. Don’t be shy with salt and pepper in both the sauce and ricotta mixture.
• Over-boiling Noodles (if not using no-boil): Mushy noodles won’t hold up well. Cook them just until al dente.
• Not Resting the Lasagna: This is a cardinal sin! It leads to a watery, unmanageable dish. Patience is key.
• Sauce Too Thin: Ensure your sauce has simmered long enough to thicken.

Storing Your Lasagna

Leftover lasagna is a treasure! Store it properly to enjoy later:

• Refrigeration: Once cooled, cover the lasagna tightly with plastic wrap or foil and refrigerate for up to 3-4 days.
• Freezing: For longer storage, wrap individual portions or the whole dish tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
• Reheating: Reheat individual portions in the microwave or a toaster oven. For a larger dish, reheat in a 350°F (175°C) oven, covered, until heated through. You may want to add a splash of water or sauce if it seems dry.

Conclusion

There you have it – the best lasagna recipe that is truly easy, unbelievably cheesy, and absolutely delicious. This dish is perfect for family dinners, holiday gatherings, or simply when you need a comforting meal that satisfies the soul. Don’t be intimidated by the layering; the process is straightforward and incredibly rewarding. Gather your ingredients, follow these steps, and prepare to be amazed by the incredible flavor. Give this recipe a try and let us know how it turns out in the comments!

Frequently Asked Questions

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Best Lasagna Recipe: Easy, Cheesy, and Delicious Comfort Food

• Author: Chef Mia

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Description

If you’re looking for thebest lasagna recipe, you’ve come to the right place! This recipe is not just any lasagna, but acheesy, meaty, and deliciousdish that’s easy to make and guaranteed to please a crowd. Whether you’re a seasoned cook or just starting out in the kitchen, this step-by-step guide will help you master the art of lasagna.

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Ingredients

Scale 1x2x3x

• 3 tablespoonsolive oil
• 1yellow onion, diced
• 2cloves garlic, minced
• 1pound ground beef(93/7lean-to-fat ratio)
• 114.5 oz can diced tomatoes
• 215 oz cans tomato sauce
• 1 cupwater
• 3bay leaves
• 1 ½ teaspoonsdried basil
• 2 teaspoonsgranulated sugar
• 1 teaspoonItalian seasoning
• 2 teaspoonssalt(or to taste)
• ½pound mozzarella cheese, grated
• ½ cupgrated parmesan cheese
• 2 cupswhole milk ricotta cheese
• ½ teaspoondried basil
• ½ teaspoondried parsley
• Salt and pepper, to taste
• 1pound lasagna noodles
• ¼pound mozzarella cheese(for topping)

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Instructions

1. In a large pot, heatolive oilover medium heat. Addonionand sauté for 2-3 minutes until soft.
2. Addgarlicand cook until fragrant.
3. Add theground beef, breaking it apart as it browns. Cook until the meat is fully browned.
4. Pour indiced tomatoes,tomato sauce,water,bay leaves,dried basil,sugar,Italian seasoning, andsalt.
5. Bring the sauce to a boil, then reduce the heat and let it simmer for 1-2 hours, stirring occasionally. The sauce should thicken and become rich in flavor.
6. While the meat sauce simmers, prepare the cheese layer by combiningmozzarella,parmesan, andricottain a bowl.
7. Adddried basil,dried parsley, and season withsaltandpepper. Set aside.
8. Cook thelasagna noodlesaccording to the package instructions, but only for about 7 minutes (2/3 of the cooking time). The noodles should be slightly undercooked since they will finish cooking in the oven.
9. Drain and rinse the noodles with cold water to stop the cooking process. Lay them flat on a tray or large bowl of cold water to prevent sticking.
10. Preheat your oven to375°F.
11. In a greased 9×13-inch baking dish, spread½ cupof the meat sauce on the bottom to prevent the noodles from sticking.
12. Place 5-6 noodles over the sauce to form the first layer.
13. Spread half of thecheese mixtureover the noodles, followed by one-third of the meat sauce.
14. Repeat the layers: another layer of noodles, the remaining cheese mixture, and another one-third of the meat sauce.
15. For the final layer, place the last set of noodles on top and finish with the remaining meat sauce.
16. Sprinkle the top withgrated mozzarella cheese.
17. Cover the lasagna with foil (lightly greased to prevent sticking).
18. Bake at375°Ffor45 minutes.
19. Remove the foil and bake for another15 minutesuntil the cheese is golden brown and bubbling.
20. Let the lasagna rest for20-30 minutesbefore cutting and serving.

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Baked Fish with Lemon Cream Sauce – Easy & Flavorful!

Welcome, seafood lovers! If you’re looking for a quick, delicious, and healthy dinner option, this Baked Fish with Lemon Cream Sauce recipe is your perfect solution. Did you know that consumers often struggle to find weeknight-friendly fish recipes that are both impressive and easy to clean up? This recipe is designed to combat that very problem. Made in just one pan, it’s both easy and full of flavor, perfect for busy weeknights or when you want to impress guests without the fuss. Let the rich flavors of lemon, cream, and fresh fish delight your taste buds while keeping the cleanup minimal! Get ready to elevate your dinner game with this simple yet elegant dish.

Ingredients

To create this delightful dish, you’ll need the following:

• 1.5 lbs White Fish Fillets: Such as cod, tilapia, halibut, or snapper. Choose fillets that are firm and have a mild, flaky texture that will absorb the sauce beautifully. About 2-4 fillets depending on size.
• 1 tbsp Olive Oil: A good quality extra virgin olive oil will add a subtle fruity note.
• 2 cloves Garlic, minced: Freshly minced garlic provides a pungent aroma and sharp flavor that is essential for the sauce base.
• 1/2 cup Heavy Cream: This is the key to our luscious sauce. It provides richness and a velvety texture. (See Healthier Alternatives for options).
• 1/4 cup Chicken or Vegetable Broth: Adds depth of flavor and helps to create the perfect sauce consistency.
• Juice of 1 Lemon: Freshly squeezed lemon juice is non-negotiable for that bright, zesty flavor that cuts through the richness of the cream. You’ll also want a few thin slices for garnish.
• 2 tbsp Fresh Parsley, chopped: For a pop of fresh, herbaceous flavor and vibrant color.
• Salt and Black Pepper to taste: Essential seasonings to enhance all the individual flavors.
• Optional: Pinch of Red Pepper Flakes: For a subtle hint of warmth.

Timing

This recipe is designed for efficiency. The average fish recipe can take upwards of 45 minutes to an hour, often involving multiple pans and complex steps. Our Baked Fish with Lemon Cream Sauce comes in at a total of just 35 minutes, with only 15 minutes of active prep time. This makes it an ideal choice for a quick weeknight dinner without sacrificing any flavor or elegance.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Begin by preheating your oven to 400°F (200°C). If you’re using an oven-safe skillet, you can do most of the cooking in one pan – making cleanup a breeze! Otherwise, have a baking dish ready. Pat your fish fillets thoroughly dry with paper towels. This is a crucial step for achieving a beautiful sear and preventing the fish from steaming rather than browning.

Step 2: Season the Fish

Season the dried fish fillets generously on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s the foundation of flavor for the entire dish. If you like a little heat, add a pinch of red pepper flakes now.

Step 3: Sear the Fish

Heat the olive oil in your oven-safe skillet over medium-high heat until shimmering. Carefully place the seasoned fish fillets into the hot skillet, presentation-side down. Sear for about 2-3 minutes, until a beautiful golden-brown crust forms. Flip the fish and sear the other side for another 1-2 minutes. This initial sear adds incredible flavor and texture.

Step 4: Make the Lemon Cream Sauce

Once the fish is seared, remove it from the skillet and set aside on a plate. If there’s excess oil, you can carefully pour some out, leaving about a tablespoon. Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30-60 seconds until fragrant, being careful not to burn it. Pour in the chicken or vegetable broth and scrape up any browned bits from the bottom of the pan – this is where much of the flavor lies. Let it simmer for a minute. Then, stir in the heavy cream and lemon juice. Bring the sauce to a gentle simmer, stirring continuously, until it thickens slightly. Season the sauce with salt and pepper to your taste.

Step 5: Finish and Serve

Return the seared fish fillets to the skillet, nestling them into the simmering lemon cream sauce. Spoon some of the sauce over the top of the fish. If you’re not using an oven-safe skillet, transfer the fish and sauce to a baking dish at this point. Place the skillet or baking dish in the preheated oven and bake for 8-12 minutes, or until the fish is cooked through and flakes easily with a fork. The exact baking time will depend on the thickness of your fillets. Garnish with fresh chopped parsley and a few thin lemon slices before serving immediately. Enjoy the incredible aroma and taste!

Nutritional Information

This recipe is a good source of lean protein and healthy fats. A typical serving (per fillet, without sides) is estimated to be:

• Calories: ~350-450 (depending on fish type and cream ratio)
• Protein: ~30-40g
• Fat: ~18-25g (Saturated fat will vary based on cream used)
• Carbohydrates: ~3-5g

Please note: These are approximate values and can vary depending on the specific ingredients and quantities used.

Healthier Alternatives

Looking to lighten things up without sacrificing flavor? Try these swaps:

• For Heavy Cream: Substitute with half-and-half for a lighter sauce, or use evaporated milk for a similar richness with fewer calories. For a dairy-free option, unsweetened full-fat coconut milk can work, though it will impart a subtle coconut flavor. A cashew cream is another excellent dairy-free alternative.
• For Olive Oil: A light-tasting oil like avocado oil or grapeseed oil can be used, or simply use a non-stick skillet with minimal added fat.
• Add Veggies: Sauté some spinach, asparagus, or cherry tomatoes in the pan before adding the garlic and broth for added nutrients and fiber.

Serving Suggestions

This versatile fish dish pairs beautifully with a variety of sides:

• Steamed or Roasted Vegetables: Asparagus, broccoli, green beans, or a simple side salad.
• Grains: Fluffy quinoa, couscous, or brown rice to soak up the delicious sauce.
• Potatoes: Roasted new potatoes or creamy mashed potatoes.
• Crusty Bread: Perfect for mopping up every last drop of that glorious sauce!

Common Mistakes to Avoid

• Overcooking the Fish: Fish cooks quickly. Overcooked fish becomes dry and tough. Keep a close eye on it and cook just until it flakes easily.
• Not Drying the Fish: As mentioned, patting the fish dry is crucial for a good sear. Moisture prevents browning.
• Burning the Garlic: Garlic can burn very fast. Sauté it briefly until fragrant, not brown.
• Not Deglazing the Pan: Those browned bits left in the pan after searing the fish are packed with flavor. Make sure to scrape them up when adding the broth.

Storing Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat or in the oven to maintain the texture of the fish and sauce. Avoid microwaving if possible, as it can make the fish rubbery.

Conclusion

Baked Fish with Lemon Cream Sauce is more than just a meal; it’s an experience. It’s proof that you don’t need hours in the kitchen to create something truly spectacular. With its bright, comforting flavors and minimal cleanup, this recipe is destined to become a favorite in your rotation. So, gather your ingredients, follow these simple steps, and prepare to enjoy a restaurant-quality dish in the comfort of your own home. Don’t forget to share your culinary triumphs with us!

Frequently Asked Questions

***What kind of fish is best for this recipe?***

Mild white fish with a flaky texture works best. Cod, tilapia, halibut, snapper, and even haddock are excellent choices. Avoid very oily fish like salmon, as their flavors can overpower the delicate sauce.

***Can I make the sauce ahead of time?***

While the sauce is best made fresh, you can prepare the garlic and broth base ahead. Add the cream and lemon juice just before combining with the fish.

***How do I know when the fish is cooked through?***

Fish is cooked when it is opaque throughout and flakes easily when tested with a fork. Use a thermometer for precision; the internal temperature should reach 145°F (63°C).

***Can I add vegetables to the baking dish?***

Absolutely! You can add quick-cooking vegetables like asparagus spears, cherry tomatoes, or broccoli florets to the dish during the last 10-15 minutes of baking, or sauté them in the pan before beginning the fish.

***Is it okay to use dried herbs instead of fresh parsley?***

Yes, you can use dried parsley, but use it sparingly. About 1 teaspoon of dried parsley is equivalent to 1 tablespoon of fresh. Add it when you add the garlic.

Baked Fish with Lemon Cream Sauce – Quick & Easy Recipe

• Author: Chef Mia

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Description

Welcome, seafood lovers! If you’re looking for a quick, delicious, and healthy dinner option, thisBaked Fish with Lemon Cream Saucerecipe is your perfect solution. Made in just one pan, it’s both easy and full of flavor, perfect for weeknights or special occasions. Let the rich flavors of lemon, cream, and fresh fish delight your taste buds while keeping the cleanup minimal!

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Ingredients

• Optional substitutions: For a healthier version, replace cream with evaporated milk and add extra mustard for flavor.

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Instructions

1. Step 1: Prepare the FishPreheat the oven to 200°C (390°F). Place your fish fillets in a baking dish, ensuring they’re not too close together. Season both sides with salt and pepper.
2. Step 2: Create the SauceIn a microwave-safe bowl, combine butter, cream, minced garlic, Dijon mustard, lemon juice, salt, and pepper. Microwave in two 30-second bursts, stirring between each burst until the mixture is smooth and fully melted.
3. Step 3: Pour the Sauce Over the FishSprinkle the chopped eschallots over the fish fillets, and then pour the creamy lemon sauce over the top.
4. Step 4: Bake the FishBake the fish in the preheated oven for 10-12 minutes, or until the fish is just cooked through. Once done, remove from the oven and transfer the fillets to serving plates.
5. Step 5: Serve and EnjoySpoon the remaining sauce over the fish, garnish with fresh parsley and lemon slices, and serve immediately.

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Notes

Frozen fish: If using frozen fish fillets, be sure to thaw them completely and pat them dry to remove excess moisture. This prevents the sauce from becoming too thin.
Thicker fillets: For thicker fillets, you may need to bake a bit longer. Add a splash of water to thin the sauce if needed.
Choosing the right fish: This recipe works well with white fish fillets like John Dory, Tilapia, or Snapper. Avoid overly fatty fish like salmon, as the sauce may split.