Contents
- 1 The Heart of the Home
- 2 A Little Story for You
- 3 Let’s Talk Ingredients
- 4 The Secret is in the Layers
- 5 Your Turn in the Kitchen
- 6 Ingredients:
- 7 My Cozy Kitchen Lasagna
- 8 Three Fun Twists to Try
- 9 My Favorite Ways to Serve It
- 10 Keeping Your Lasagna for Later
- 11 Fixing Common Lasagna Troubles
- 12 Your Lasagna Questions Answered
- 13 From My Kitchen to Yours
- 14 Easy Cheesy Lasagna Recipe for Family Dinners
The Heart of the Home
My kitchen has always been my favorite room. It is where stories are told and bellies are filled. The smell of a baking lasagna is pure happiness. It means everyone is home and safe.
This recipe is my go-to for busy nights. It is cheesy, hearty, and feeds a crowd. I love how the whole house smells like an Italian kitchen. Doesn’t that smell amazing?
A Little Story for You
I once made this for my grandson’s first big game. His team lost, but they cleaned the pan! They said the lasagna was a winner. I still laugh at that.
This matters because food is more than eating. It is a way to show you care without saying a word. A warm meal can turn a bad day around. What’s a meal that always makes you feel better?
Let’s Talk Ingredients
You do not need anything fancy here. Good crushed tomatoes and lean beef make a great sauce. The three cheeses are the best part. They make it so rich and gooey.
*Fun fact*: The word “lasagna” refers to the pot it was cooked in long ago. Not just the noodles! I love little facts like that. Do you have a favorite food fact?
The Secret is in the Layers
Layering a lasagna is like building a cozy blanket fort. You start with a sauce blanket on the bottom. Then you add noodles, cheese, and more sauce. Repeat until your pan is full of happiness.
Do not rush the final step. Let it rest after baking. This matters because it lets everything settle. You will get perfect slices, not a messy puddle. It is a lesson in patience.
Your Turn in the Kitchen
Cooking is a way to share love. This lasagna is perfect for that. It might seem like a lot of steps, but you can do it. I believe in you.
What is your favorite part of cooking for others? Is it the smiles or the quiet “mmm” sounds? Tell me all about it. I love hearing your stories too.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Lasagna noodles | 16 ounces | |
| Lean ground beef | 2 pounds | |
| Crushed tomatoes | 56 ounces | Two 28-ounce cans |
| Onion, diced | 1 cup | |
| Garlic, minced | 1 tablespoon | 2 to 3 cloves |
| Italian seasoning blend | 1 tablespoon | |
| Salt | ½ teaspoon | |
| Black pepper | ¼ teaspoon | |
| Tomato paste | 4 tablespoons | |
| Olive oil | 1 tablespoon | |
| Fresh parsley, chopped | 1 tablespoon | For the sauce |
| Ricotta cheese | 1½ cups | |
| Mozzarella cheese | 3 cups | Divided |
| Parmesan cheese, shredded | 2 cups | Divided |
| Egg | 1 | |
| Fresh parsley, chopped | 1 tablespoon | For the cheese mixture |
My Cozy Kitchen Lasagna
Hello, my dear! Come sit with me. Let’s talk about lasagna. This is my favorite recipe for a busy family night. It fills the whole house with a wonderful smell. Doesn’t that smell amazing? It reminds me of my own grandma’s kitchen. She taught me this recipe when I was about your age. I still laugh at that. I used to eat all the cheese from the bowl before it even went in!
This dish is like a warm, cheesy hug. It has layers of rich meat sauce and creamy cheese. Everyone always asks for a second piece. It’s perfect for sharing with people you love. Let me show you how we build this delicious tower, one layer at a time.
Step 1: Let’s start with the sauce. Warm some olive oil in your biggest pan. Add your chopped onions and minced garlic. The sizzle is such a happy sound. Cook them until they smell sweet and look soft. Now push them to the side and add your ground beef. (A hard-learned tip: use a lean beef so you don’t have to drain much fat later!).
Step 2: Cook the beef until it’s all brown, with no pink left. Stir the onions back in with the meat. Now, stir in the tomato paste. This makes the sauce taste deep and rich. It’s like giving the sauce a big flavor hug. Then pour in the crushed tomatoes.
Step 3: Let the sauce bubble gently on low heat. It needs to simmer for about 20 minutes. This is when the magic happens. The flavors all get to know each other. While it cooks, we can make the cheese filling. Do you know which cheese makes everything wonderfully stretchy? Share below!
Step 4: For the cheese layer, mix ricotta, mozzarella, parmesan, an egg, and parsley. The egg helps hold everything together. Now, boil the noodles for just five minutes. They should still be a bit firm. We don’t want them to get too soft. They will finish cooking in the oven.
Step 5: Time to build our lasagna! Start with sauce on the bottom of the pan. Then add a layer of noodles. Spread half the cheese mixture over them. Gently spoon more sauce on top. Repeat the layers. Finish with noodles, sauce, and a sprinkle of the remaining cheese. It’s like making a delicious puzzle.
Step 6: Cover the pan with foil and bake for 30 minutes. Then take the foil off. Bake for 30 more minutes. You will know it’s done when the cheese is golden and bubbly. Now, this is the hardest part. You must let it rest for 30 minutes before cutting. This keeps your slices neat and pretty.
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 12 servings
Category: Dinner
Three Fun Twists to Try
This recipe is like a good friend. It’s always there for you. But sometimes, it’s fun to dress it up a little. Here are a few ways to make it new again. My grandson loves the “Hidden Veggie” version. He never notices the zucchini!
Hidden Veggie Delight: Swap the beef for a mix of finely chopped mushrooms and zucchini. It’s so tasty and sneaky!
Spicy Fiesta Lasagna: Add a chopped jalapeño to the sauce. Use a spicy Mexican cheese blend instead of mozzarella.
White & Green Lasagna: Use cooked chicken instead of beef. Replace the tomato sauce with a simple creamy Alfredo sauce.
Which one would you try first? Comment below!
My Favorite Ways to Serve It
A perfect lasagna dinner needs just a few friends on the plate. I love a simple, crisp green salad with a tangy dressing. It cuts through the richness of the cheese. A slice of warm, buttery garlic bread is also a must. You need it to get every last bit of sauce from your plate!
For a drink, a fizzy Italian soda makes a fun, non-alcoholic treat. For the grown-ups, a glass of Chianti wine pairs beautifully. It has a lovely, deep flavor that loves tomato sauce. Which would you choose tonight?
Keeping Your Lasagna for Later
This lasagna is perfect for making ahead. Let it cool completely after baking. Then cover it tightly and put it in the fridge. It will be good for up to three days.
You can also freeze it for a future meal. Wrap the whole pan well in foil. Or cut it into single pieces and wrap those. I once sent a frozen piece with my grandson to college. He said it tasted like home.
To reheat, just warm it in the oven. This keeps the noodles from getting soggy. A fun fact: letting it rest after baking helps it freeze better. This matters because a good freezer meal saves a busy day.
Batch cooking like this gives you a night off. It is a gift to your future tired self. Have you ever tried storing it this way? Share below!
Fixing Common Lasagna Troubles
Sometimes lasagna can be a little tricky. But do not worry. I have some easy fixes for you.
The first problem is a watery lasagna. This often happens with wet noodles. I remember my first lasagna was a soupy mess. Now I only boil my noodles for five minutes. This matters because it gives you perfect slices.
The second issue is the cheese sticking to the foil. Just spray the foil with a little oil. This keeps the cheesy top beautiful. A pretty dish makes everyone happy.
The last trouble is slicing it too soon. You must let it rest for a while. This lets all the layers settle. This matters for both flavor and a neat plate. Which of these problems have you run into before?
Your Lasagna Questions Answered
Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free noodles. They work just fine.
Q: How far ahead can I assemble it? A: You can put it together a full day ahead. Keep it covered in the fridge until baking.
Q: What if I do not have ricotta? A: Cottage cheese is a good swap. My sister always uses it.
Q: Can I make a smaller portion? A: Of course. Just cut the recipe in half. Use a smaller square pan.
Q: Any other tips? A: Try adding sliced mushrooms to the sauce. It is a delicious little secret. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings joy to your table. It has been a favorite in my family for years. Cooking for people is a way to show love.
I would love to see your creation. It makes my day to see your family meals. Have you tried this recipe? Tag us on Pinterest!
Thank you for cooking with me today. I am so glad you are here.
Happy cooking! —Elowen Thorn.
Easy Cheesy Lasagna Recipe for Family Dinners
Description
This easy lasagna recipe bakes up cheesy, hearty, and full of rich meat sauce. It’s perfect for family dinners or potlucks.
Ingredients
=== Sauce ===
=== Cheese Mixture ===
Instructions
- In an extra large skillet (or sauce pot), on medium-high heat, add your olive oil, chopped onions, minced garlic, italian seasoning blend, salt and black pepper. Saute for 2 to 3 minutes or until the onions start to get tender. Push your cooked onions and spices to the side of your skillet and add your ground beef.
- Cook your beef for another 5 to 7 minutes or until it is cooked thoroughly and no pink remains in the meat. Stir your cooked onions into your cooked beef. Drain any excess fat if desired before moving on to the next step.
- Add the tomato paste to the beef mixture and stir it around until it is completely incorporated.
- Add the crushed tomatoes, stir and turn your heat to low to simmer for 20 to 30 minutes while you prepare the rest of your ingredients. Note: Taste your sauce to see if you need to add any more salt and pepper. This is personal preference as some brands of can tomatoes can be saltier than others.
- Once your sauce has simmered, turn off the heat and add the 1 tablespoon of fresh chopped parsley and stir. Set aside until ready to assemble your lasagna.
- While your sauce is simmering, boil your lasagna noodles for only 5 minutes. You want them to just be partially cooked. Drain the pasta water from the pot and leave your noodles in the warm pot while you are assembling the lasagna.
- In a medium sized mixing bowl add your ricotta cheese, 2 cups mozzarella cheese, 1½ cups shredded parmesan cheese, egg and fresh chopped parsley. Stir to combine.
- Preheat oven to 350°F. Lightly spray, with cooking spray, a deep dish 9×13 casserole pan (also known as a lasagna pan).
- Layering your lasagna: start by adding 1½ to 2 cups sauce into the bottom of the pan and spreading it evenly.
- Next add a layer of 5 to 6 noodles (they should be slightly overlapping and you can trim them to fit your pan).
- Then you will layer ½ of your cheese filling evenly over the noodle layer.
- Once your cheese layer is spread out, very gently spoon over 2 cups of sauce. Do not mix the sauce into the cheese layer, just gently smooth it over.
- Repeat with another layer of noodles, the other half of the cheese mixture and another 2 cups of sauce. You will top that with the remaining noodles, then the remaining sauce. You will top your lasagna with the remaining 1 cup mozzarella and ½ cup shredded parmesan cheese.
- Cover your lasagna dish with aluminum foil (you can lightly spray your aluminum foil with some cooking spray, on the side that will be facing the cheese to keep the cheese from sticking when baking) and bake it for 30 minutes, then remove the foil and continue to bake for another 30 minutes or until the cheese is lightly golden and bubbly.
- Once your lasagna has cooked, allow it to cool on the counter for a minimum of 30 minutes, up to 45 minutes, before slicing and serving. It will still be nice and warm but you will get nice pretty slices (and not a lasagna mess all over your plate) by allowing it to rest and set up.
Notes
- Note: Taste your sauce to see if you need to add any more salt and pepper. This is personal preference as some brands of can tomatoes can be saltier than others.