Homemade Lasagna with a Fresh Garden Salad
A comforting family favorite made with simple ingredients, rich tomato sauce, creamy cheese layers, and paired with a crisp garden salad.
Prep Time: 20 minutes · Bake Time: 45 minutes · Serves: 8–10
Why I Love This Recipe
Lasagna always feels like home. While I love a slow-simmered sauce, most nights we use a simple store-bought jar—Chunky Ragu is a pantry staple here. Sautéed with some fresh onions and garlic, it tastes like it’s been on the stove all day. Pairing it with a simple garden salad keeps the meal feeling light and balanced.
Ingredients
Meat Sauce
- 1 lb ground beef or Italian sausage
- 1 jar (24 oz) marinara sauce (Homemade or Chunky Ragu)
- 1/2 small onion, diced
- 2 cloves garlic, minced
Cheese Layer
- 15 oz ricotta cheese
- 1 large egg, beaten
- 1/2 cup grated Parmesan
- 1 tsp dried oregano
Lasagna
- 9-12 lasagna noodles (oven-ready or boiled)
- 3 cups shredded mozzarella
- Fresh parsley for garnish
Instructions
1.
Preheat your oven to 375°F (190°C). In a large skillet over medium heat, brown the meat with diced onions and minced garlic. Drain excess fat, then stir in the marinara sauce and simmer for 5 minutes.
2.
In a medium bowl, combine ricotta, egg, Parmesan, and oregano. Mix well until smooth. In a 9x13 baking dish, spread a thin layer of meat sauce on the bottom.
3.
Layer noodles, ricotta mixture, meat sauce, and mozzarella. Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella on top.
4.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until the cheese is bubbly and golden. Let the lasagna rest for 15 minutes before serving to allow the layers to set.
Serve with a fresh garden salad: mixed greens, crisp cucumbers, cherry tomatoes, and a simple vinaigrette. Sometimes the simplest salad is the perfect companion to a rich, hearty lasagna.
Simple Homemade Marinara
Ingredients
- 10–12 cups peeled and chopped fresh tomatoes
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste (optional for a thicker sauce)
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or a handful of fresh basil)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon sugar (optional, if tomatoes are acidic)
Directions
- Heat olive oil in a large Dutch oven over medium heat.
- Sauté the onion until soft, about 5–7 minutes.
- Add garlic and cook for another minute.
- Stir in the chopped tomatoes and tomato paste.
- Add the herbs, salt, pepper, and sugar if needed.
- Simmer uncovered for 1½–2 hours, stirring occasionally, until the sauce reaches your preferred thickness.
- Blend with an immersion blender if you prefer a smoother marinara, or leave it slightly chunky.
- Use immediately, refrigerate for up to five days, freeze, or preserve using approved water-bath or pressure-canning methods.
Shannon's Notes:
Use oven-ready noodles to save time on busy weeknights.
For deeper flavor, use a mix of half ground beef and half Italian sausage.
Let the lasagna cool slightly before slicing for the perfect square.
Freeze individual portions for easy lunches later in the week.
May these simple family recipes bring less stress to your kitchen and more time gathered around your table. Blessings from my garden to your home.