Classic Lasagna Recipe

Introduction

This classic lasagna recipe delivers the quintessential comfort food experience: hearty layers of savory meat sauce, creamy ricotta, and melted cheese. You’ll find that making it from scratch is deeply satisfying and yields a dish perfect for feeding a crowd or enjoying as delicious leftovers throughout the week.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour 30 minutes

Servings: 10

Ingredients

• 1 pound lasagna noodles (see Note 5)
• 1 pound sweet Italian sausage (see Note 1)
• ¾ pound ground beef (see Note 1)
• ½ medium onion (chopped)
• 3 cloves garlic (minced)
• 2 tablespoons tomato paste
• 36 – 48 ounces pasta sauce ( homemade or store-bought, see Note 2)
• 1 ½ – 2 teaspoons Italian seasoning (see Note 3)
• 1 – 2 teaspoons kosher salt (to taste, see Note 4)
• 1/4 – 1/2 teaspoons fennel seeds (optional)
• 1/4 teaspoon ground black pepper
• 16 ounces whole-milk ricotta cheese (room temperature (15 ounces is fine if that is all you can find))
• 1/4 cup fresh parsley (flat-leaf or curly) (flat-leaf or curly or 3-4 teaspoons dried parsley)
• 2 large large eggs (beaten, room temperature)
• 1 pound mozzarella cheese (use whole milk for best results, shredded off the block; about 4 1/2 cups, divided. See Note 6)
• 1/2 – 3/4 cup grated Parmesan cheese (divided)
• 1/2 teaspoon kosher salt

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package directions for “al dente.” Drain, rinse with cool water to stop cooking, and lay flat on a sheet of parchment paper.
3. In a large pot or Dutch oven, cook the sweet Italian sausage and ground beef over medium-high heat, breaking it up with a spoon until browned. Drain excess fat if desired.
4. Add the chopped onion to the meat and cook for 3-4 minutes until softened. Stir in the minced garlic and tomato paste, cooking for 1 more minute until fragrant.
5. Pour in the pasta sauce, Italian seasoning, kosher salt (1-2 tsp, to taste), optional fennel seeds, and black pepper. Stir well, bring to a simmer, then reduce heat and let it simmer uncovered for 15-20 minutes, stirring occasionally.
6. While the sauce simmers, prepare the cheese mixture. In a medium bowl, combine the ricotta cheese, parsley, beaten eggs, 1/2 teaspoon kosher salt, and 1/4 cup of the Parmesan cheese. Mix until well combined.
7. To assemble, spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Layer 4-5 lasagna noodles over the sauce, slightly overlapping.
8. Spread half of the ricotta cheese mixture evenly over the noodles, then sprinkle with 1 cup of shredded mozzarella cheese.
9. Spoon about one-third of the remaining meat sauce over the mozzarella. Repeat the layers: noodles, the remaining ricotta mixture, 1 cup mozzarella, and half of the remaining sauce.
10. Add the final layer of noodles. Top with the remaining meat sauce, then sprinkle with the remaining mozzarella and Parmesan cheeses.
11. Cover the dish tightly with aluminum foil (tented slightly so it doesn’t touch the cheese). Bake for 35 minutes.
12. Remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and golden.
13. Let the lasagna rest on a cooling rack for 15 minutes before slicing and serving.

Variations

• No-Boil Noodle Method: Use “oven-ready” lasagna noodles and add an extra 1/2 cup of water to the meat sauce before assembling. Skip the boiling step.
• Individual Servings: Assemble the lasagna in individual oven-safe ramekins or small baking dishes for perfectly portioned meals.
• Vegetable Additions: Thinly slice zucchini, mushrooms, or spinach and sauté them, then layer them in with the meat sauce for extra texture and flavor.
• White Sauce Twist: Replace the ricotta mixture with a traditional béchamel sauce for a richer, Northern Italian-style lasagna.

Tips for Success

• Let it Rest: The 15-minute rest after baking is crucial—it allows the layers to set, making it much easier to cut clean slices.
• Cheese Matters: Shredding a block of mozzarella yourself melts far better than pre-shredded cheese, which contains anti-caking agents.
• Taste Your Sauce: Always taste and season your meat sauce before assembling. This is your main flavor layer.
• Room Temp Ricotta: Using room temperature ricotta and eggs makes the cheese layer easier to mix and spread smoothly.

Storage & Reheating

Store leftover lasagna, covered tightly, in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and reheat in a 350°F oven until warmed through (about 25-30 minutes). It also freezes well for up to 3 months.

FAQ

1. Do I have to boil the noodles?

No, you can use the “no-boil” variation above. However, for regular noodles, boiling them to al dente ensures they cook through perfectly in the oven.

2. Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 extra minutes to the covered baking time.

3. Can I use only ground beef or only sausage?

Yes, you can use all of one type of meat (1 3/4 lbs total). Using the sausage blend is recommended for its classic flavor.

4. What if my lasagna is too watery?

This is often due to high-moisture ricotta or sauce. Letting the lasagna rest fully after baking allows excess moisture to be absorbed. You can also drain your ricotta in a fine-mesh strainer for 30 minutes before mixing.

5. Do I have to add the fennel seeds?

No, they are optional. They enhance the Italian sausage flavor, but the dish is still delicious without them.

6. Can I freeze baked lasagna?

Yes. Cool it completely, wrap the entire dish or individual portions tightly in plastic wrap and foil, and freeze. Thaw in the refrigerator overnight before reheating.