How to Make Lasagna | Arshi

How to Make Lasagna

Everyone loves a classic lasagna, right? This is a great dish to serve to guests and can be brought to any potluck. It can be frozen well. It can be reheated well. You will be happy for many days with leftovers. This recipe will easily feed eight people. Let us begin.


The meat sauce recipe:

● 2 tablespoons of virgin olive oil

● Ground beef chuck around 1 lb

● 1/2 medium onion, moderately chopped (approximately 3/4 cup).

● 1/2 large green, red, or purple bell pepper, diced (approximately 3/4 cup).

● 2 cloves garlic, minced

● 1 can of good-quality tomato sauce (28 oz).

● 3 ounces tomato paste (half of a 6-ounce container)

● 1 can (14 ounces) crushed tomatoes

● 2 tablespoons of chopped oregano or you can use 2 teaspoons dried one.

● 1 cup chopped fresh parsley, prefer using a flat-leaf form, packed

● 1 tablespoon Italian seasoning

● 1 teaspoon garlic powder or garlic salt

● 1 tablespoon white or red wine vinegar

● 1 teaspoon to 1/4 cup sugar (optional, taste-based)

● Salt


To make the lasagna:

● 1/2 pound of dry lasagna noodles (you will need 9 lasagna pasta noodles - unbroken).

● 15 ounces ricotta cheese

● 1 1/2 pounds of mozzarella cheese, grated or sliced as per your choice

● 1 lb (4 oz) fresh grated Parmesan cheese


  1. Bring the pasta water to boil
  2. Place a large saucepan of salted water (one tablespoon salt per 2 quarts) on the stovetop. Heat on high. A large pot of boiling water can take some time (this is your pasta water), so you should prepare the sauce while the water heats up.
  3. Brown the ground beef
  4. Heat 2 teaspoons of olive oil in a large skillet on medium heat. Cook the beef until it turns light brown or golden brown in colour.
  5. Use a slotted spoon or a spatula to transfer the beef to a bowl. Take out all but one tablespoon of fat.
  6. Add the bell peppers, onions, and garlic to the pot.
In a skillet, add the diced bell peppers and onions (in the photograph we are using yellow bell peppers and red onions). Cook the onions and peppers for about 4 to 5 minutes. Cook for another minute. Add the browned ground beef to the pan again. Mix well, then reduce heat to medium and continue cooking for 5 minutes.
  1. Transfer the sauce to a medium-sized saucepan. Add tomatoes and other sauce ingredients.
  2. Transfer the beef mixture into a medium-sized (3 to 4 quart) pot. Then add the tomato sauce, crushed tomatoes, and tomato paste.
  3. Mix the oregano and parsley with the Italian seasonings. Adjust the quantities to suit your taste. Garnish with garlic powder or garlic salt to taste.
Sprinkle it with white or red wine vinegar. Mix in the sugar one tablespoon at a.m., and taste each addition to adjust for saltiness. (Depending on the acidity of your tomatoes, the amount of sugar you need will vary.
  1. Salt to taste. Note that cheese will be added later, which is salty.
  2. Reduce heat to bring the sauce to a simmer. Cook the sauce for between 15 and 45 minutes, stirring frequently. Scrape the bottom of your pot now and again to ensure that nothing sticks to it or scorches. Turn off the heat
Drain the lasagna noodles and boil them
  1. The salted water that you have been heating in step 1 should now be boiling. Cook the lasagna noodles. You can cook the noodles for extra time.
  2. To prevent sticking, stir often. To prevent noodles from sticking, ensure that the water boils at full pressure throughout cooking.
  3. Drain the noodles in a colander once the noodles are ready. Rinse with cool water and separate any noodles that might be stuck together.
  4. Place some olive oil on a large baking sheet. Spread the noodles and turn them over to coat with olive oil. This will prevent them from sticking together. Turn the oven on to 375F.
Assemble a lasagna
  1. Spread a cup of sauce over a casserole or lasagna 9x13 inches. Lay one layer of lasagna noodles in a row which is about three noodles each, their edges may overlap depending on the size of your pan.
  2. Add a third of the remaining sauce to the noodles.
  3. Add a layer of 1/3 of the grated mozzarella to top your lasagna sauce. Place half the ricotta cheese on top of lasagna sauce, using cheese dollops every few inches. Sprinkle half of the grated melted cheese evenly on top of the ricotta.
  4. Add the second layer of noodles. Now top it with half of your remaining sauce. Half of the Mozzarella cheese, half the remaining ricotta cheese, and the other half of melted cheese are added.
  5. Add another layer of noodles. Sprinkle the remaining Mozzarella cheese on top of the noodles.
Time to Bake 

 Aluminum foil can be used to cover the lasagna pan. Bake for 45 minutes at 375F. If you prefer a more crusty surface or edges, uncover the pan in the last 10 mins. 

  Cool and ready to serve Let the lasagna cool for 15 to 20 minutes before you serve it. The remaining leftovers can be kept for up to 5 days. Reheat in a conventional oven or microwave. For storage, leave the aluminum tent on. Keep the aluminum foil away from the sauce. #lasagna #foodie #italianfood #lasagnalover #homemade #delicious

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