3 Cheese Lasagna with Zesty Meat Sauce

Preheat the oven to 350°F. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add half of a large chopped yellow onion and sauté for a few minutes, just until the onion softens and turns translucent.

Add 1 pound of ground beef to the softened onions, cooking over medium heat and breaking the meat into small pieces as it browns. Continue sautéing until the beef is fully cooked and no pink remains. Drain fat if needed.

Stir in 3 minced garlic cloves, 2 teaspoons of dried oregano leaves, 1 teaspoon of dried basil leaves, 1 teaspoon of dried red chili flakes, 1 teaspoon of salt, and 2 teaspoons of sugar. Mix well and let the spices bloom in the heat as the garlic becomes fragrant, seasoning the meat mixture evenly. Cook for 2–3 minutes, allowing the flavors to deepen and fully develop.

Add in 29 ounces of tomato sauce, 1 tablespoon of tomato paste, ½ cup of beef or vegetable broth, and 1 tablespoon of balsamic vinegar to the skillet. Stir everything together, bring the mixture to a gentle boil, then reduce the heat to a simmer. Let the sauce simmer for 15–20 minutes, allowing it to thicken and develop a deeper, richer flavor.

While sauce is simmering, boil the lasagna noodles to al dente, following the instructions on the packaging. Once they are cooked and drained, toss them gently in a little olive oil to keep them from sticking together while you build the lasagna.

Pour one 15-ounce container of ricotta into a medium mixing bowl and stir until fluffy; this will make it easier to spread over the lasagna noodles.

To assemble the layers, spread about ½ cup of sauce across the bottom of a 9×13‑inch baking dish to create a thin base that keeps the noodles from sticking.

Layer four lasagna noodles over the sauce, slightly overlapping them so they form a solid, even base for the next layer.

Spread a scant ⅔ cup of ricotta cheese over the noodles, smoothing it into an even layer. You’ll do this a total of 3 times as you build the lasagna layers.

Add about 1 cup of shredded mozzarella cheese over the ricotta, followed by ¼ cup of grated Parmesan cheese, creating a rich, even layer of melted cheese for the lasagna.

Pour about 1 1/4 cups of sauce over the cheese layers, spreading it gently so it covers the mozzarella and Parmesan evenly before adding the next set of noodles.

Add four more lasagna noodles, overlapping them slightly so they create a sturdy, even layer for the next round of ricotta, cheese, and sauce.

Just as before, spread a scant ⅔ cup of ricotta, followed by 1 cup of shredded mozzarella and ¼ cup of grated Parmesan, creating the second cheese layer.

Pour 1 1/4 cups of sauce over the cheese layer, spreading it evenly before adding the next set of noodles.

Spread four more lasagna noodles over the sauce, overlapping them slightly to form another sturdy, even layer.

Repeat the final ricotta layer by spreading a scant ⅔ cup of the remaining ricotta, then add 1 cup of shredded mozzarella and ¼ cup of grated Parmesan, just as you did before.

Add the last layer of four noodles and top with the remaining sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake at 350°F for 35 minutes, or until the top is bubbly and golden brown.

Let it cool for 15 minutes, then serve.

Enjoy!

For more delicious Italian-inspired recipes, check out these next:

• Roasted Red Pepper Pasta
• Salmon with White Wine Tomato Sauce
• Grilled Halibut Caprese Salad Bites
• Fresh Marinara Sauce
• Creamy Lemon Chicken Pasta with Asparagus
• Sicilian Tuna and Bean Salad
• Scallops Pomodoro
• Easy Chicken Fettuccine Alfredo