American Lasagna

 

Why You’ll Love This Recipe

I love this recipe because it’s the ultimate comfort food with a perfect balance of flavors. The rich, savory meat sauce made with ground beef, tomatoes, and a touch of brown sugar gives it a slight sweetness that complements the creamy ricotta cheese perfectly. Layered with mozzarella and Parmesan, this lasagna is a filling, crowd-pleasing meal that will leave everyone coming back for seconds. The best part is, it’s easy to prepare and can be made ahead of time, which makes it ideal for busy nights or gatherings with family and friends!

Ingredients

For the meat sauce:

• 1 ½ pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 2 tablespoons brown sugar
• 1 tablespoon chopped fresh basil
• 2 ½ teaspoons salt, divided
• 1 teaspoon dried oregano

For the ricotta mixture:

• 1 pint part-skim ricotta cheese
• ½ cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 tablespoons dried parsley

For the layers:

• 12 dry lasagna noodles
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start by cooking the ground beef, chopped onion, and minced garlic in a large skillet over medium heat. Stir occasionally and cook for about 5 minutes until the beef is browned. Drain off any excess fat.
2. Stir in the diced tomatoes, tomato paste, brown sugar, chopped basil, 1 ½ teaspoons salt, and dried oregano. Simmer the meat sauce for 30 to 45 minutes, stirring occasionally.
3. While the sauce is simmering, preheat the oven to 375°F (190°C). In a large pot, bring lightly salted water to a boil. Cook the lasagna noodles in the boiling water for about 8 minutes or until they are tender yet firm to the bite. Drain and lay the noodles flat on towels, blotting them dry.
4. In a medium bowl, mix together the ricotta cheese, ½ cup Parmesan cheese, eggs, dried parsley, and the remaining 1 teaspoon salt.
5. To assemble the lasagna, spread 1/3 of the cooked noodles in the bottom of a 9×13-inch baking dish. Top with ½ of the ricotta mixture, followed by ½ of the shredded mozzarella cheese and 1/3 of the meat sauce.
6. Repeat the layering process: add another layer of noodles, the remaining ricotta mixture, mozzarella, and meat sauce.
7. Finish the lasagna with the final layer of noodles, followed by the remaining meat sauce. Sprinkle the top with 2 tablespoons of grated Parmesan cheese.
8. Bake the lasagna in the preheated oven for 30 minutes. Let it stand for 10 minutes before slicing and serving.

Servings and Timing

This recipe yields about 8 servings and takes 1 hour 40 minutes to prepare and cook (30 minutes of prep time, 1 hour of cook time, and 10 minutes of resting time).

Variations

• Vegetarian Option: To make this lasagna vegetarian, I can substitute the ground beef with sautéed vegetables like zucchini, mushrooms, and bell peppers, or use a plant-based meat alternative.
• Spicy Kick: If I like a little heat, I can add crushed red pepper flakes or a bit of hot sauce to the meat sauce for a spicy version.
• Cheese Lovers: Add extra layers of mozzarella or try a blend of different cheeses like provolone or cheddar for a richer flavor.

Storage/Reheating

Leftover lasagna can be stored in the refrigerator in an airtight container for 3-4 days. To reheat, I can place it in a preheated oven at 350°F (175°C) for 20-25 minutes until warmed through. If reheating from the fridge, I recommend covering it with aluminum foil to prevent the top from getting too crispy. Alternatively, lasagna can also be microwaved for a quicker reheating option.

FAQs

Can I make this lasagna ahead of time?

Yes! I can prepare the lasagna up to the point of baking, then cover it and refrigerate it for up to 24 hours before baking. Just add 5-10 extra minutes to the baking time if it’s cold from the fridge.

Can I freeze lasagna?

Definitely! Lasagna freezes beautifully. I can assemble the entire dish, cover it tightly with plastic wrap and foil, and freeze it for up to 3 months. To bake from frozen, I can preheat the oven to 375°F (190°C) and bake the lasagna for about 1 hour, covered, and then uncover it for an additional 20 minutes to get the top nice and bubbly.

How do I prevent the noodles from sticking together?

To prevent the noodles from sticking, I make sure to stir the lasagna noodles occasionally while they cook. After draining them, I lay them flat on towels and blot them dry to remove excess moisture, which also helps prevent sticking.

Can I use no-boil noodles?

Yes, I can use no-boil noodles in place of regular lasagna noodles. Just be sure to use extra sauce, as no-boil noodles absorb more liquid during cooking.

How do I store leftover lasagna?

Leftover lasagna can be stored in the fridge in an airtight container for up to 4 days. Just be sure to let it cool to room temperature before refrigerating to prevent moisture buildup.

Conclusion

This American Lasagna is the ultimate comfort food—rich, cheesy, and hearty. Whether I’m cooking for a crowd or just feeding the family, it’s always a hit. The layers of savory meat sauce, creamy ricotta, and melted mozzarella cheese come together to make a delicious, filling meal. Plus, it’s so versatile and easy to make ahead, making it a perfect dish for any occasion. Try it out; you won’t be disappointed!

Print