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Classic Lasagna

A rich, comforting lasagna packed with layers of savory meat sauce, creamy ricotta, and gooey mozzarella cheese that’s perfect for feeding a crowd or enjoying leftovers.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 pound ground beef
  • 1 pound Italian sausage mild or spicy, your call
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 2 cans 6 oz each tomato paste
  • 2 cans 15 oz each tomato sauce
  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 teaspoons dried basil
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt plus more for the pasta
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 12 lasagna noodles
  • 15 oz ricotta cheese
  • 1 egg
  • 3 cups shredded mozzarella cheese
  • 3/4 cup grated parmesan cheese

Method
 

  1. In a large skillet or pot, cook ground beef, Italian sausage, diced onion, and minced garlic over medium heat until browned, then drain excess grease.
  2. Add crushed tomatoes, tomato paste, tomato sauce, and water to the meat mixture. Stir well, then stir in sugar, basil, Italian seasoning, salt, black pepper, and parsley. Let the sauce simmer for about 30 minutes.
  3. Bring a large pot of salted water to a boil. Cook lasagna noodles until slightly firm (al dente), then drain and set aside.
  4. In a bowl, mix ricotta cheese with the egg and a bit of the chopped parsley if desired.
  5. Preheat oven to 375°F (190°C). In a 9x13 inch baking dish, assemble the lasagna by layering the meat sauce, lasagna noodles, ricotta mixture, and shredded mozzarella. Repeat layers and finish with a final layer of noodles, sauce, mozzarella, and grated parmesan cheese on top.
  6. Cover the pan with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until the top is golden and bubbly.
  7. Let the lasagna rest for at least 15 minutes before slicing and serving to allow it to set properly.

Notes

Use enough sauce to keep layers moist but not soggy, cook noodles to al dente for structural integrity, and always let the lasagna rest before cutting to avoid it falling apart. Leftovers can be frozen for easy future meals. Swap the meat for roasted vegetables for a vegetarian version.