I’ve been making this lasagna for years — it’s the one I turn to when feeding a crowd, packing a school potluck, or craving a cozy Sunday dinner. This version layers classic meat sauce with a creamy ricotta filling and a melty blanket of mozzarella and Parmesan, delivering that crowd-pleasing, comforting bite everyone expects. If you like a sturdy, saucy lasagna that holds together on the plate and gets better the next day, this is the one. For ideas on perfect ricotta mixing and texture, I also use tips from a ricotta guide I trust.

Why you’ll love this dish

This lasagna hits the sweet spot between simple and impressive. It uses pantry-friendly tomato sauce and paste to build a deep-flavored meat sauce without fuss, and the ricotta-egg mix gives a creamy, sliceable layer that keeps each forkful balanced. It’s kid-approved, freezes well, and scales easily for a dinner party or weekly meal prep. Make it for weeknight family dinners, holiday gatherings, or when you want something you can assemble ahead and bake later.

“The sauce simmers long enough to taste homemade — rich, tangy, and comforting. Leftovers were even better the next day.” — A regular lasagna tester

For a lighter spin or a soup-style take on the same flavors, check out this collection of cozy lasagna-soup ideas: lasagna soup recipes that riff on the same ingredients.

How this recipe comes together

This recipe follows a classic three-layer approach that’s forgiving and straightforward. Here’s the quick overview so you know what to expect:

Brown the meat and aromatics, then simmer with tomato sauce and paste to build a rich meat sauce.
Boil lasagna noodles just until pliable.
Stir ricotta with an egg for structure, then layer sauce, noodles, ricotta, and cheeses in a 9×13 pan — three noodles per layer.
Bake covered, then uncovered to brown the top.
Rest 15 minutes before slicing so it holds its shape.

If you enjoy hands-off weeknight mains, this method is fast to assemble and can be finished later — it’s similar in convenience to the casseroles I rotate through with my easy chicken bake favorites: an easy chicken-bake reference I use.

What you’ll need

9 lasagna noodles (regular or no-boil; see notes)
1 pound ground beef
1 pound Italian sausage (mild or hot, casing removed)
1 medium onion, chopped
2 cloves garlic, minced
2 cans (15 oz each) tomato sauce
2 cans (6 oz each) tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1 container (15 oz) ricotta cheese
1 large egg
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Ingredient notes and substitutions:

Swap half the ground beef for extra sausage or ground turkey for a leaner version.
For richer sauce, add a splash (1–2 tbsp) of red wine while simmering.
Use no-boil noodles to skip the boiling step; if you do, add a little extra sauce to ensure they hydrate properly.
For a herby ricotta, stir in 1–2 tbsp chopped fresh parsley or basil.
For more on building a classic homemade lasagna from scratch, see this guide I like: best homemade lasagna tips.

Step-by-step instructions

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package directions until al dente. Drain, rinse with cold water to stop cooking, and lay flat on a sheet to prevent sticking. (If using no-boil noodles, skip this step.)
In a large skillet over medium heat, add the ground beef, Italian sausage, chopped onion, and minced garlic. Cook until the meat is browned and the onion is soft, breaking up the meat as it cooks, about 7–10 minutes. Drain any excess fat.
Stir in both cans of tomato sauce and both cans of tomato paste. Add the dried basil, oregano, and a generous pinch of salt and pepper. Bring to a low simmer, reduce heat, and let simmer gently for 30 minutes to develop flavor. Stir occasionally.
While the sauce simmers, combine the ricotta cheese and one beaten egg in a bowl with a pinch of salt. Mix until smooth. This gives the ricotta body so it slices neatly.
Spread a thin layer of the meat sauce across the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles in a single layer on top. Spread one-third of the ricotta mixture over the noodles. Sprinkle about one cup of shredded mozzarella over the ricotta. Repeat this layering two more times: sauce, noodles, ricotta, mozzarella. Finish with a final layer of meat sauce and top with remaining mozzarella and the grated Parmesan.
Cover the pan tightly with foil and bake for 25 minutes. Remove the foil and bake an additional 25 minutes, until the cheese is bubbling and golden.
Let the lasagna rest for 15 minutes before cutting. Resting helps the layers set so you get clean slices. Serve warm.

Best ways to enjoy it

Serve slices straight from the pan with:

A crisp green salad dressed with lemon vinaigrette to cut the richness.
Garlic bread or a toasted baguette to soak up extra sauce.
Roasted vegetables — asparagus or broccolini work especially well.
For a dinner party, portion lasagna slices on warmed plates and garnish with chopped fresh basil or parsley and an extra sprinkle of Parmesan.

For pairing, a medium-bodied red like Chianti or Sangiovese complements the tomato-accented meat sauce. For a non-alcoholic option, sparkling water with a squeeze of lemon keeps the palate fresh.

Storage and reheating tips

Refrigerating: Cool to room temperature, then cover tightly and refrigerate up to 4 days. Reheat single portions in the microwave for 2–3 minutes or in a 350°F oven, covered, until warmed through.
Freezing: Wrap whole pans or individual slices tightly in plastic wrap and foil, or store in airtight containers. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Safety: Reheat to an internal temperature of 165°F (74°C) to ensure safety. Do not leave lasagna at room temperature for more than 2 hours.
Tip: If reheating in the oven, add a splash of water or sauce and cover to keep it moist.

Pro chef tips

Salt your noodle water well — it’s the base seasoning for the pasta.
Don’t overcook the noodles; al dente is best because they will continue to cook in the oven.
Drain excess fat from the meat to prevent a greasy lasagna, but leave a little for flavor.
Let the lasagna rest before slicing; rushing this step yields a sloppy plate.
For even melting, use a mix of low-moisture mozzarella and freshly grated Parmesan rather than pre-shredded blends that contain anti-caking agents.

Creative twists

Vegetarian: Replace meat with a blend of sautéed mushrooms, zucchini, and spinach. Add a splash of balsamic to deepen the flavor.
White lasagna: Swap the tomato sauce for a béchamel and roast chicken or spinach for a delicate alternative.
Spicy: Use hot Italian sausage and add red pepper flakes to the sauce.
Gluten-free: Use certified gluten-free lasagna noodles or thin layers of roasted eggplant as noodle substitutes.
Extra cheesy: Stir a handful of shredded provolone into the meat sauce for a richer, nuttier profile.

Common questions

Q: Can I assemble the lasagna the night before?
A: Yes. Assemble, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the covered baking time if baking straight from the refrigerator.

Q: Do I have to boil the noodles?
A: No — you can use no-boil noodles. If using boxed noodles, boil to al dente. For no-boil noodles, ensure your sauce is slightly more liquid so they hydrate while baking.

Q: How can I prevent a watery lasagna?
A: Drain greasy meat, don’t overdo watery vegetables, and avoid watery store-bought ricotta — if ricotta seems loose, drain it briefly in a fine mesh sieve.

Q: Can I make this gluten-free or dairy-free?
A: Use gluten-free noodles or thinly sliced roasted vegetables for gluten-free. For dairy-free, use dairy-free ricotta and cheese alternatives, though texture and melting will differ.

Q: How long does leftover lasagna last in the freezer?
A: Up to 3 months is best for quality. Label with the date and thaw overnight before reheating.

Conclusion

This lasagna is a dependable, comforting classic that’s flexible enough to suit weeknight meals or special occasions. If you like comparing top-rated versions, this Kitchn lasagna showdown is a fun deep dive into popular variations. For another highly-rated, time-tested stovetop-to-oven version, see the Allrecipes “World’s Best Lasagna” recipe for inspiration.

Classic Lasagna

A hearty lasagna featuring layers of rich meat sauce, creamy ricotta, and melty cheese, perfect for feeding a crowd or cozy family dinners.

Prep Time 20

Cook Time 50

Total Time 1 10

Serving Size servings

Ingredients

For the Lasagna

9 pieces lasagna noodles Regular or no-boil noodles
1 pound ground beef Can replace half with ground turkey
1 pound Italian sausage Mild or hot, casing removed
1 medium onion, chopped
2 cloves garlic, minced
2 cans (15 oz each) tomato sauce
2 cans (6 oz each) tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1 container (15 oz) ricotta cheese For a herby option, stir in chopped fresh parsley or basil
1 large egg Beaten, to mix with ricotta
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Instructions

Preparation

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package directions until al dente. Drain, rinse with cold water, and lay flat to prevent sticking.
In a large skillet over medium heat, add the ground beef, Italian sausage, chopped onion, and minced garlic. Cook until the meat is browned and the onion is soft, about 7–10 minutes.
Drain any excess fat and stir in both cans of tomato sauce and both cans of tomato paste, along with dried basil, oregano, salt, and pepper. Let simmer gently for 30 minutes.
While the sauce simmers, combine the ricotta cheese and beaten egg in a bowl with a pinch of salt. Mix until smooth.

Assembly

Spread a thin layer of the meat sauce across the bottom of a 9x13-inch baking dish.
Arrange 3 lasagna noodles in a single layer on top. Spread one-third of the ricotta mixture over the noodles and sprinkle about one cup of shredded mozzarella over the ricotta.
Repeat this layering two more times: sauce, noodles, ricotta, mozzarella.
Finish with a final layer of meat sauce and the remaining mozzarella and grated Parmesan on top.

Baking

Cover the pan tightly with foil and bake for 25 minutes.
Remove the foil and bake an additional 25 minutes, until the cheese is bubbling and golden.
Let the lasagna rest for 15 minutes before cutting.

Notes

Serve with a crisp green salad and garlic bread. Refrigerate leftovers up to 4 days or freeze for up to 3 months. Reheat to an internal temperature of 165°F.