Layers of ragù, ricotta, and mozzarella baked until the corners crisp — the casserole that makes leftovers a reward, not a chore.
What you need
Ingredients
Servings
8
Before you start
Mise en place
Equipment
23×33 cm baking dish
Large pot
Prep checklist
Onion — diced
Mozzarella — grated
5 steps
Method
1
Brown the beef with onion and garlic, add tomatoes and Italian seasoning, and simmer 25 minutes into a thick ragù.
25 min — timer available in cooking mode
2
Stir ricotta with the egg, half the parmesan, and torn basil.
3
Layer: sauce, pasta, ricotta, mozzarella — repeat three times, ending with sauce, mozzarella, and parmesan.
Why this works
Sauce on the bottom first, always — it steams the pasta from below and stops sticking.
4
Bake covered at 190°C for 30 minutes, uncovered 20 more until bronzed and bubbling at the edges.
50 min — timer available in cooking mode
5
Rest 15 full minutes before cutting.
15 min — timer available in cooking mode
Why this works
Cut early and it floods the plate. Rested lasagna holds its layers like a promise.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
The freezer's favorite dinner: assemble, freeze unbaked, and bake from frozen with 30 extra covered minutes.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.