Description
Enjoy a deliciously layered lasagna featuring a savory meat sauce, creamy ricotta, and melted mozzarella. This comforting dish is perfect for family dinners and gatherings, promising to delight everyone at the table!
Ingredients
Scale
- 12 lasagna noodles
- 1 pound ground beef
- 1 pound ground pork
- 8 slices of bacon, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups marinara sauce
- 1 can (15 ounces) ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Once boiling, add the lasagna noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- In a large skillet or saucepan, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate to drain.
- In the same skillet, add the diced onion and cook in the bacon fat until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the ground beef and ground pork to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes. Drain excess fat if necessary.
- Stir in the marinara sauce, cooked bacon, dried oregano, dried basil, salt, and pepper. Let the sauce simmer on low heat for about 10 minutes, allowing the flavors to meld.
- In a medium bowl, combine the ricotta cheese, egg, half of the grated Parmesan cheese, and a pinch of salt and pepper. Mix until well combined and smooth.
- Preheat your oven to 375°F (190°C).
- In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom to prevent sticking.
- Place 4 lasagna noodles over the sauce, slightly overlapping them.
- Spread half of the ricotta mixture over the noodles, followed by a third of the meat sauce. Sprinkle with a third of the mozzarella cheese.
- Repeat the layering process: add another layer of 4 noodles, the remaining ricotta mixture, another third of the meat sauce, and another third of the mozzarella cheese.
- Top with the final layer of noodles, the remaining meat sauce, and the remaining mozzarella cheese. Sprinkle the remaining Parmesan cheese on top.
- Cover the baking dish with aluminum foil, making sure it does not touch the cheese to prevent sticking.
- Bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the lasagna from the oven and let it rest for at least 15 minutes before slicing. This will help the layers set and make serving easier.
- Using a sharp knife or a pizza cutter, slice the lasagna into squares or rectangles.
- Serve hot, garnished with freshly chopped parsley for a pop of color and added flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes.
Notes
- Feel free to customize the meat mixture with your favorite ground meats or add vegetables for extra nutrition.
- For a vegetarian version, substitute the meat with sautéed vegetables or a meat alternative.
- Prep Time: 30 minutes
- Cook Time: 50 minutes