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–+ servings

Classic Lasagna

Delicious layers of classic lasagna with cheese and meat sauce
A classic lasagna dish with layers of seasoned meat, creamy ricotta, melty mozzarella, and savory marinara, perfect for family dinners and potlucks.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Serving Size 8 servings

Ingredients

Pasta and Meat

  • 9 pieces lasagna noodles Regular or oven-ready; reduce sauce slightly if using no-boil noodles.
  • 1 pound ground beef Lean ground beef for best results.
  • 1 pound Italian sausage Sweet or hot, based on preference.

Sauce and Cheese

  • 4 cups marinara sauce Use high-quality jar or homemade sauce.
  • 15 ounces ricotta cheese Use whole-milk ricotta for creamier texture.
  • 3 cups mozzarella cheese, shredded Low-moisture works best; pat fresh mozzarella if used.
  • 1 cup Parmesan cheese, grated For topping.

Seasoning and Extras

  • 1 piece egg To stabilize the ricotta layer.
  • 2 tablespoons Italian seasoning Enhances flavor.

Instructions

Preparation

  • Preheat the oven to 375°F (190°C). Lightly oil or spray a 9x13-inch baking dish.
  • Cook the lasagna noodles according to package instructions until just al dente. Drain and lay flat on a sheet of foil or a lightly oiled baking sheet.
  • In a large skillet over medium heat, brown the ground beef and Italian sausage. Break meat into small pieces as it cooks. Drain excess fat.
  • Stir in the marinara sauce. Lower heat and simmer for about 15 minutes to blend flavors. Taste and season with salt and pepper if needed.
  • In a medium bowl, combine ricotta, egg, Italian seasoning, a pinch of salt, and pepper. Mix until smooth and uniform.

Assembly

  • Spread a thin layer of meat sauce on the bottom of the baking dish to prevent sticking. Place three noodles on top.
  • Spread half the ricotta mixture over the noodles. Sprinkle with one-third of the mozzarella. Spoon a third of the meat sauce over that.
  • Repeat: three noodles, remaining ricotta, another third of mozzarella, and more sauce.
  • Finish with the last three noodles, remaining sauce on top, then the remaining mozzarella and the grated Parmesan.
  • Cover tightly with foil and bake for 25 minutes. Remove the foil and bake another 25 minutes, until the top is golden and bubbling.
  • Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil if desired and serve.

Notes

Cool the lasagna at room temperature no more than 2 hours, then refrigerate. Best enjoyed stored in an airtight container for 3–4 days. To reheat, microwave individual slices or reheat in the oven. Freezing is recommended for up to 3 months.