You ever make a dish that turns everyone into a food poet by the second bite? That’s this lasagne. I made it once for a mate’s birthday — she’d just dumped a dreadful bloke and wanted “something filthy good” for dinner. We poured wine, whacked on old Italian jazz, and layered cheese like it was therapy. The whole tray disappeared. No leftovers, just sighs and forks scraping ceramic.
This isn’t one of those “quick weeknight meals” — nah, it’s a bit of a project. But it’s so worth it. It’s hearty, it’s gooey, it smells like your neighbour’s about to knock and ask what’s cooking. And the leftovers? Even better the next day, especially if eaten cold, straight from the fridge, while standing at the counter in your socks.
Why you’ll love it
- It feeds a crowd and still leaves you with glorious leftovers.
- Layers of saucy meat, creamy cheese, and melty mozzarella — it hits every craving.
- Freezer-friendly and reheats like a champ.
- Even picky eaters go back for seconds (and thirds).
- The edges go all crispy and caramelised — top-tier bite.
- It’s a full meal in one pan. Just add wine and call it dinner.
Ingredients
- 9 lasagna noodles
- 1 tbsp olive oil
- ¾ cup yellow onion, chopped
- 1 lb ground beef
- Salt and pepper
- 3 garlic cloves, minced
- 6 cups marinara sauce (or 48 oz jar)
- 1 tsp dried Italian seasoning
- ¼ cup chopped parsley
- 1 egg
- 15 oz ricotta cheese
- 16 oz shredded mozzarella (about 4 cups)
- ½ cup grated Parmesan
How to make it
Boil the noodles (and try not to swear when they stick):
Bring a big pot of salty water to a boil. Cook your noodles till they’re al dente — still a little bite to them. Drain, rinse under cold water, and lay them out flat on parchment or a clean tea towel. Don’t skip this or you’ll be peeling them apart like wet socks.
Sizzle up that beefy base:
In a big skillet, heat your olive oil. Toss in the onions and sauté till soft (3–4 mins). Add the beef and break it up as it browns. Season generously. Stir in garlic at the end, just 30 seconds — don’t let it burn, we want aroma, not bitterness.
Get the sauce looking proper:
Pour in your marinara, sprinkle in the seasoning and parsley. Let it simmer on low, uncovered, for about 10–15 minutes. Stir now and then. The smell at this point? Unreal.
Ricotta situation:
Crack the egg into a bowl, give it a quick whisk, then mix in your ricotta. It’s not fancy, just fork-mash it till smooth. That egg makes it set up beautifully later.
Layer like you mean it:
Start with a spoonful of sauce in the bottom of a 9×13″ dish. Then 3 noodles. Then sauce, ricotta, mozzarella, Parmesan. Do that again. And again. You want three noodle layers and the last one covered in sauce and cheese like a glorious pizza-top blanket.
Into the oven (and maybe have a glass of wine):
Cover the whole thing with foil — spray the underside with oil so it doesn’t steal your cheese. Bake at 375°F (190°C) for 35 mins. Then take the foil off and give it another 10–15 mins to go golden and bubbly.
Let it rest (yes, really):
Don’t dive in straight away. Let it sit for 10 minutes so everything settles and the layers don’t slide apart like a landslide. Patience, my friend. It’s worth it.
Common mistakes and how to dodge them
Why’s my lasagna falling apart?
You probably cut it too soon. Letting it rest is key — it firms up and holds its shape better.
Why does it taste watery?
You might’ve used too much sauce or didn’t simmer it long enough. Next time, let that sauce reduce more before layering.
Why are my noodles mushy?
Overcooked. Aim for al dente — they’ll soften further in the oven.
Cheese stuck to the foil?
Been there. Always spray the foil or use nonstick. Or just take it off for the last 15 minutes and watch it go golden.
Storage and reheating
- Fridge: Wrap leftovers well and they’ll keep for 3–4 days.
- Freezer: Slice into portions, wrap individually, and freeze for up to 3 months.
- Oven reheat: 180°C (350°F) for 25 mins covered, then 5 mins uncovered.
- Microwave: 1–2 mins per slice on medium. Use a plate. No judgement if you eat it out of the container though.
Frequently asked questions
What order do I layer this thing in?
Sauce, noodles, sauce, ricotta, mozzarella, Parmesan. Repeat. Always start and end with sauce and cheese.
Can I swap in cottage cheese?
Sure. It’s lighter, but a bit wetter. Drain it first or your lasagna might slide around like a wet sponge.
How do I know it’s done?
It’ll be bubbling at the edges and golden on top. Trust your nose — if it smells amazing and looks melty, it’s probably ready.
Can I add veggies?
Absolutely. Sautéed mushrooms, spinach, zucchini — just cook them first so you don’t end up with swampy layers.
Nutrition Facts (Per Serving)
- Calories: 602
- Fat: 32g
- Carbs: 35g
- Protein: 44g
- Sodium: 1576mg
- Sugar: 11g
Try More Recipes:
Gino Lasagne Recipe
Description
Comfort food done right — meaty, cheesy lasagna with rich marinara and crispy corners you’ll fight over.
Ingredients
Instructions
- Cook noodles al dente, rinse, and lay flat.
- Brown onion and beef in olive oil; add garlic.
- Stir in marinara, seasoning, parsley; simmer 15 mins.
- Mix ricotta with beaten egg.
- Layer sauce, noodles, cheese — repeat three times.
- Cover with oiled foil and bake 35 mins at 375°F.
- Uncover, bake 10–15 mins more; rest 10 mins before slicing.
Notes
- Always let it rest before slicing — it holds better.
- Simmer the sauce long enough for deep flavour.
- Spray foil or your cheese will stick (and tears will follow).
- Use al dente noodles — they’ll finish in the oven.