Go Back

Best Lasagna

This recipe is called 'Best Lasagna' because it is rated best by my family and friends. May be served with a light garden salad with Italian dressing.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 10 people
Calories 5629.4 kcal

Equipment

  • 1 Large Stockpot For boiling lasagna noodles
  • 1 Large Skillet For browning ground beef
  • 1 Large Mixing Bowl For preparing the ricotta cheese mixture
  • 1 9x13 inch Baking Dish For assembling and baking the lasagna
  • 1 Colander For draining pasta

Ingredients
  

Main

  • 1 16 ounce package lasagna noodles
  • 1 pound ground beef
  • 1 onion chopped
  • salt and pepper to taste
  • 1 tablespoon Italian seasoning
  • 4 cups ricotta cheese
  • 1 cup grated Romano cheese
  • 2 ½ cups spaghetti sauce
  • 1 ½ cups shredded mozzarella cheese
  • 2 medium zucchini sliced
  • 1 cup fresh basil leaves

Instructions
 

  • Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
  • In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.
  • In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
  • Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.

Notes

For superior flavor, consider using a good quality San Marzano tomato-based spaghetti sauce, perhaps simmering it gently with a bay leaf for added depth. When browning the ground beef, ensure a good sear to develop rich umami, and drain excess fat thoroughly to avoid a greasy final product. The zucchini slices can be lightly salted and left to 'sweat' for 15-20 minutes, then blotted dry before layering; this reduces moisture and prevents a watery lasagna. Always allow the finished lasagna to rest for at least 15-20 minutes after baking before slicing. This allows the layers to set, making for cleaner cuts and preventing collapse. A generous garnish of fresh basil and grated Romano cheese just before serving elevates both flavor and presentation.