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–+ servings

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 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Serving Size 8 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.