Classic Lasagna Recipe

Introduction

There’s nothing quite like the comfort of a classic lasagna, bubbling with a rich meat sauce and layers of creamy, cheesy goodness. This recipe delivers that perfect balance of flavor and texture, making it an ideal centerpiece for a family dinner or a special gathering. You’ll love how the detailed instructions guide you to a foolproof, impressive result every time.

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. In a large pot of well-salted boiling water, cook the lasagna noodles according to package directions for “al dente.” Drain, rinse with cool water, and lay flat on clean kitchen towels to prevent sticking.
2. In a large Dutch oven or heavy pot over medium heat, brown the Italian sausage and ground beef, breaking it up with a spoon. Once cooked through, remove the meat with a slotted spoon, leaving about 1 tablespoon of fat in the pot.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another minute.
4. Return the cooked meat to the pot. Stir in the pasta sauce, Italian seasoning, kosher salt (1-2 tsp, to taste), optional fennel seeds, and black pepper. Simmer for 15-20 minutes, stirring occasionally.
5. While the sauce simmers, preheat your oven to 375°F (190°C). In a medium bowl, combine the ricotta cheese, beaten eggs, parsley, 1/2 teaspoon kosher salt, and 1/4 cup of the Parmesan cheese.
6. To assemble, spread a thin layer of meat sauce (about 1 cup) in the bottom of a 9×13-inch baking dish. Arrange a layer of noodles over the sauce.
7. Spread about one-third of the ricotta mixture evenly over the noodles. Sprinkle with 1 cup of the shredded mozzarella cheese. Spoon about 1 1/2 cups of meat sauce over the cheese.
8. Repeat the layers (noodles, ricotta, mozzarella, meat sauce) two more times. For the final layer, top with a final layer of noodles, the remaining meat sauce, the remaining mozzarella cheese, and the remaining Parmesan cheese.
9. Cover the dish tightly with aluminum foil (tented slightly so it doesn’t touch the cheese). Bake for 35 minutes.
10. Remove the foil and bake, uncovered, for an additional 20-25 minutes, or until the cheese is golden and bubbly.
11. Let the lasagna rest for 15 minutes before slicing and serving. This allows the layers to set for cleaner slices.

Variations

• Vegetable-Forward: Sauté 2 cups of finely chopped mushrooms, zucchini, and spinach and layer them with the ricotta mixture for a heartier vegetable inclusion.
• No-Boil Noodle Method: Use “oven-ready” lasagna noodles and skip the boiling step. Simply add an extra 1/2 cup of water or sauce to the bottom of the dish and ensure the noodles are fully covered in sauce.
• Individual Portions: Assemble the lasagna in smaller, oven-safe dishes or deep muffin tins for perfect single-serving portions, adjusting the bake time down accordingly.
• Extra Cheesy Top: For a more dramatic finish, use fresh mozzarella slices instead of shredded on the very top layer.

Tips for Success

• Let all your cheese components (ricotta, mozzarella) come to room temperature for easier, more even spreading and melting.
• Always shred your own mozzarella from a block; pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.
• A crucial step for perfect lasagna is the 15-minute rest after baking. This allows the layers to set, so your slices hold together beautifully.
• Taste your meat sauce before assembling and adjust seasoning. The flavor will concentrate slightly during baking.

Storage & Reheating

Store cooled leftovers tightly covered in the refrigerator for up to 4 days. To reheat, cover a single portion with a damp paper towel and microwave until hot, or cover the baking dish with foil and reheat in a 350°F oven for 20-30 minutes. You can also freeze the assembled, unbaked lasagna (or leftovers) tightly wrapped for up to 3 months; thaw in the refrigerator before baking.

FAQ

Can I make this lasagna ahead of time?

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

Do I have to use both meats?

You can use all of one type (e.g., 1 ¾ lbs of all ground beef or all Italian sausage), but the combination provides the best, most classic flavor profile.

What can I use instead of ricotta?

While ricotta is traditional, you can substitute an equal amount of whole-milk cottage cheese (small curd is best) blended until smooth for a similar texture.

My noodles are hard at the edges after baking. What happened?

This usually means the noodles weren’t fully covered by sauce during assembly. Ensure every noodle layer is well-coated with sauce, especially around the edges of the pan.

Can I omit the eggs from the ricotta mixture?

Yes, the eggs act as a binder, but you can omit them. Your ricotta layer will just be a bit softer and may ooze out more easily when slicing.

What does “divided” mean next to the cheeses?

It means you will use the ingredient in more than one part of the recipe. For example, the mozzarella is divided between the internal layers and the final top layer.