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Mamma Mia! Authentic Italian Lasagna



  • Serves 8
  • Cooks in 150 mins (30m prep + 120m cook)
  • Difficulty: advanced
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Italian recipe with difficulty:advanced

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 375°F (190°C).
  2. 2.In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
  3. 3.Add the chopped onion and minced garlic to the skillet with the cooked beef. Cook until the onion is translucent.
  4. 4.Stir in the crushed tomatoes, tomato paste, chopped basil, chopped parsley, salt, and black pepper. Simmer for 20 minutes, stirring occasionally.
  5. 5.In a medium bowl, mix together the ricotta cheese and beaten egg.
  6. 6.Spread a thin layer of the tomato sauce mixture in the bottom of a 9x13-inch baking dish.
  7. 7.Place a layer of cooked lasagna noodles on top of the sauce.
  8. 8.Spread half of the ricotta cheese mixture over the noodles.
  9. 9.Sprinkle half of the shredded mozzarella cheese over the ricotta.
  10. 10.Repeat the layers: tomato sauce, noodles, ricotta cheese mixture, and mozzarella cheese.
  11. 11.Finish with a final layer of tomato sauce and sprinkle the grated Parmesan cheese on top.
  12. 12.Cover the baking dish with aluminum foil and bake for 45 minutes.
  13. 13.Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  14. 14.Let the lasagna cool for a few minutes before slicing and serving.
  15. 15.Buon appetito!

lightbulb_outline Tips

  • chevron_rightTo save time, you can use no-boil lasagna noodles instead of regular ones. Just follow the package instructions for layering.
  • chevron_rightFeel free to add your favorite Italian herbs and spices to the tomato sauce for extra flavor.
  • chevron_rightLeftover lasagna can be stored in the refrigerator for up to 3 days. It also freezes well, so you can enjoy it later!