Samad: “Lina, you know what never fails to bring everyone to the table smiling?”
Lina: “If you’re about to say lasagna… you’re absolutely right!”
There’s something magical about a bubbling, cheesy, saucy pan of classic Canadian Living Lasagna. It’s the kind of meal that feels like a warm hug after a long day perfect for Canadian families looking for cozy meals.
Table of Contents
Why We Love This Classic Lasagna
Lina: “Okay, Samad, hear me out. Lasagna isn’t just food. It’s an event.”
Samad: “Right? Layers of noodles, savoury meat, velvety sauce, and loads of gooey cheese… It’s basically happiness in casserole form.”
This Canadian Living Lasagna recipe is inspired by those reliable, family-approved recipes you’ve seen in Canadian cookbooks or magazines for decades. It’s hearty, simple, and a total crowd-pleaser. Plus, it’s great for make-ahead meal prep or freezer dinners.
Ingredients You’ll Need
Lina: “You probably have most of these in your pantry already!”
Samad: “And if not, your local Canadian grocery store definitely will.”
For the Meat Sauce:
- 1 lb (450 g) lean ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (796 mL) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sugar (optional, to cut acidity)
For the Cheese Filling:
- 1 tub (475 g) ricotta cheese
- 1 egg
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (plus extra for topping)
- ¼ tsp ground nutmeg
For Assembly:
- 12 lasagna noodles, cooked and drained
- Fresh parsley for garnish
Step-by-Step Instructions
1. Make the Meat Sauce
Samad: “First, we need to build the flavour base the heart of the lasagna.”
Lina: “The part that makes your kitchen smell like a cozy Italian restaurant.”
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add chopped onion and garlic. Cook for 3-4 minutes until softened.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar.
- Simmer uncovered for 20 minutes, stirring occasionally.
Kitchen Tip:
If you like a chunkier sauce, toss in some diced bell peppers or mushrooms while cooking the onions.
2. Prepare the Cheese Mixture
Lina: “Here’s where things get creamy and dreamy.”
Samad: “Basically, it’s the layer everyone secretly wants more of.”
In a medium bowl, combine ricotta, egg, Parmesan, 1 cup mozzarella, and nutmeg. Mix well until smooth.
3. Cook the Lasagna Noodles
Lina: “Pro tip: Don’t overcook the noodles! You want them al dente because they’ll soften more in the oven.”
Samad: “And always lay them flat on parchment paper after draining otherwise, they stick together like clingy friends.”
Cook noodles according to package directions. Drain and lay flat to prevent sticking.
4. Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of meat sauce at the bottom of a 9×13-inch baking dish.
- Add a layer of noodles (about 3).
- Spread a layer of the ricotta mixture.
- Spoon over some meat sauce.
- Repeat layers until you’ve used everything, finishing with meat sauce.
- Sprinkle extra mozzarella cheese generously on top.
Kitchen Hack:
If you’re short on time, you can use oven-ready lasagna noodles no boiling needed!
5. Bake and Enjoy
Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes until cheese is golden and bubbly. Let it rest for 10-15 minutes before slicing. Trust us, it’s worth the wait.
Serving Tips & Family-Friendly Ideas
Lina: “Alright, Samad. Our lasagna is baked, rested, and smelling like heaven. How do we serve this beauty?”
Samad: “Big squares, obviously! And maybe with a fresh green salad and some crusty garlic bread on the side.”
Family Tip:
If you’ve got picky eaters at home, let the kids help sprinkle the cheese on top before baking. It’s an easy way to get them excited about dinner.
Lina: “Also, this is a fantastic meal if you’re having friends over on a chilly Canadian night. You can double the batch and feed a small army.”
Storage, Freezing & Reheating
How to Store Leftovers
Cover the lasagna tightly with foil or transfer slices into airtight containers. It’ll keep well in the fridge for up to 4 days.
Can You Freeze It?
Samad: “This is one of those glorious recipes that freezes like a charm.”
Lina: “Yup! Ideal for Canadian families who love meal prepping.”
Let the lasagna cool completely, then slice into portions and freeze in airtight containers or freezer bags for up to 3 months.
When ready to eat, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for about 25 minutes.
Kitchen Hacks & Pro Tips
Samad: “Wanna level up your lasagna game?”
Lina: “Always! Here’s what we’ve learned from years of kitchen experiments.”
Samad & Lina’s Lasagna Hacks:
- Use fresh basil or parsley sprinkled on top after baking for extra flavour.
- Add a dash of cinnamon to the meat sauce for a subtle, warm depth (a classic secret in many Canadian kitchens).
- Make it veggie-friendly: Swap the beef for sautéed spinach, zucchini, and mushrooms.
- Prevent messy slices: Let the lasagna cool for 10-15 minutes before cutting. It holds together better.
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FAQ Section
Q: Can I make this lasagna ahead of time?
A: Absolutely! Assemble the lasagna, cover, and refrigerate up to 24 hours before baking. Perfect for busy Canadian families.
Q: Can I freeze this lasagna for later?
A: Yes! This recipe is freezer-friendly. Store in airtight containers, and it will last up to 3 months.
Q: Can I use cottage cheese instead of ricotta?
A: Totally. Cottage cheese is a classic swap in many Canadian households and works great.
Q: How do I prevent watery lasagna?
A: Let your meat sauce simmer uncovered to reduce liquid, and avoid overcooking the noodles.
Q: What’s the best way to reheat leftovers?
A: Pop individual slices in the microwave for 2-3 minutes or cover the entire dish and reheat in the oven at 350°F (175°C) for 25-30 minutes.
Final Thoughts from Samad & Lina
Lina: “We hope this Canadian Living Lasagna brings a little extra warmth and joy to your kitchen.”
Samad: “And don’t forget the best meals are the ones shared with family. Especially when there’s extra cheese involved.”
Classic Meat & Cheese Lasagna
Equipment
- Large Skillet
- Medium Bowl
- 9×13-inch Baking Dish
Ingredients
Meat Sauce
- 1 lb lean ground beef
- 1 small onion finely chopped
- 3 cloves garlic minced
- 796 mL crushed tomatoes 1 can
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp sugar optional, to cut acidity
Cheese Filling
- 475 g ricotta cheese 1 tub
- 1 egg
- 1 cup Parmesan cheese grated
- 2 cups mozzarella cheese shredded, plus extra for topping
- 0.25 tsp ground nutmeg
Assembly
- 12 lasagna noodles cooked and drained
- fresh parsley for garnish
Instructions
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add chopped onion and garlic. Cook for 3-4 minutes until softened.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar. Simmer uncovered for 20 minutes, stirring occasionally.
- In a medium bowl, combine ricotta, egg, Parmesan, 1 cup mozzarella, and nutmeg. Mix well until smooth.
- Cook lasagna noodles according to package directions. Drain and lay flat on parchment paper to prevent sticking.
- Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce at the bottom of a 9×13-inch baking dish.
- Add a layer of noodles, then a layer of ricotta mixture, followed by meat sauce. Repeat layers, finishing with meat sauce.
- Sprinkle extra mozzarella cheese on top. Bake for 45 minutes until bubbly and golden. Garnish with fresh parsley.
