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Lasagna

Lasagna – GoodLifeBlu
PastaItalianMake AheadFeeds a Crowd

Classic Layered Lasagna — Worth Every Step

Layers of pasta, rich meat sauce, creamy ricotta, and melted mozzarella — baked until bubbling and golden. This is the lasagna people think about on the way home. Make it the day before for best results.

Prep
30 min
Bake
50 min
Serves
10–12
Est. Cost
~$20

Lasagna is a commitment. It takes time, it takes layers, it takes patience. But when you pull it out of the oven — bubbling at the edges, cheese golden on top, that first slice lifting out clean — you know exactly why you made it. Some meals are worth the effort.

— Blu
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Ingredients

Meat Sauce
Ground beef and/or Italian sausage1.5 lbs
Onion, diced1 medium
Garlic, minced4 cloves
Crushed tomatoes1 can (28 oz)
Tomato paste2 tbsp
Italian seasoning, salt, pepper, sugarto taste
Ricotta Layer
Ricotta cheese32 oz
Eggs2 large
Parmesan, grated½ cup
Fresh parsley, saltto taste
Assembly
Lasagna noodles (oven-ready or boiled)12 sheets
Mozzarella, shredded3 cups
Parmesan for topping½ cup
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Steps

  • 01Make meat sauce: brown meat, drain fat, sauté onion and garlic, add tomatoes and paste. Simmer 20 minutes. Season well. Mix ricotta, eggs, Parmesan, and parsley together.
  • 02Preheat oven to 375°F. Spread a thin layer of meat sauce on the bottom of a 9x13 pan. Layer: noodles, ricotta, meat sauce, mozzarella. Repeat 3 times.
  • 03Finish with noodles, remaining sauce, all remaining mozzarella, and Parmesan on top. Cover tightly with foil. Bake 40 minutes.
  • 04Remove foil. Bake 10 more minutes until cheese is golden and bubbling. Rest 15–20 minutes before cutting — this is essential for clean slices.
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Blu's Tips

🌙
Make It the Day Before
Assembled and refrigerated overnight, lasagna cuts cleaner and tastes better because the layers have time to set. Pull it out 30 minutes before baking to come to room temp.
🫕
Thin Sauce Layers
Don't pile on thick layers of sauce — spread it thinly. Thick layers make soupy lasagna that doesn't hold together when cut. Thin and even is what gives you that perfect slice.
Rest Before Cutting
15–20 minutes of resting after baking lets the layers firm up and the cheese set. Cut immediately and everything slides apart. Wait and it lifts out in perfect squares.
🍖
Italian Sausage Upgrade
Using half ground beef and half Italian sausage adds a spiced, porky depth to the meat sauce that all-beef can't match. It's the most impactful single upgrade you can make.
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Storage & Leftovers
Fridge
5 days
Freezer
3 months
Reheat
350°F covered, 25 min

Layers. Patience. Rest it before you cut it. Lasagna rewards the people who do it right. — Blu

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