Lasagna with Meatballs
A comforting and hearty lasagna dish layered with rich tomato sauce, tender meatballs, creamy ricotta, and gooey melted cheese. Perfect for a family dinner or special gathering.
Nutrition
Calories: 620cal
Carbohydrate: 45g
Protein: 42g
Fat: 32g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
1 hr Cook
1 hr 30 min Total
6 Servings
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 jar (24 ounces) marinara sauce
- 9 lasagna noodles
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F. Use this time to gather all your ingredients, equipment, and to read through the recipe so you are prepared.
- In a large mixing bowl, combine ground beef, breadcrumbs, chopped onion, minced garlic, oregano, salt, and pepper. Mix well with your hands or a spatula until ingredients are just combined.
- Roll the meat mixture into small meatballs, about the size of a walnut. Aim for uniformity so they cook evenly.
- In a large skillet, heat olive oil over medium heat. Cook meatballs in batches, turning until browned on all sides, about 5-7 minutes. Remove meatballs and set aside.
- Pour marinara sauce into the skillet, scraping the bottom with a spoon to release any tasty bits from the meatballs. Add the meatballs back into the skillet and simmer gently while you prepare the other ingredients, about 15 minutes.
- Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean towel to cool slightly.
- In a small bowl, beat the egg and mix with ricotta cheese until well combined. This will prevent the ricotta from becoming grainy.
- To assemble the lasagna, spread a thin layer of meatball sauce on the bottom of a 9×13 inch baking dish. Place three noodles on top, followed by half of the ricotta mixture, half of the meatball sauce, and one-third of the mozzarella cheese.
- Repeat the layering process with three more noodles, the remaining ricotta mixture, the remaining meatball sauce, and another third of the mozzarella cheese.
- Place the last three noodles on top and finish with the remaining mozzarella cheese and the grated Parmesan cheese. Tip: Cover with foil if you want a softer top or leave uncovered for a crispy top.
- Bake in the preheated oven for 40 minutes. Remove foil (if using) and bake for an additional 10 minutes until cheese is bubbly and golden brown.
- Let the lasagna rest for 15 minutes before slicing. This allows the layers to set for cleaner slices. Garnish with fresh basil if desired.
