Classic Lasagna Recipe

Introduction

Nothing beats the comfort of a classic, bubbling lasagna fresh from the oven. This recipe builds deep, savory flavor with a hearty meat sauce and creamy cheese layers, resulting in the perfect balance in every bite. You’ll love how the detailed notes help you achieve the best possible results, whether you’re a beginner or a seasoned cook.

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. Bring a large pot of salted water to a boil. Cook the 1 pound lasagna noodles according to package directions until al dente. Drain and lay the noodles flat on a sheet of parchment paper to prevent sticking.
3. While the noodles cook, prepare the meat sauce. In a large skillet or Dutch oven over medium heat, cook 1 pound sweet Italian sausage and ¾ pound ground beef, breaking it up with a spoon, until no pink remains. Drain any excess fat, leaving about 1 tablespoon in the pan.
4. Add ½ medium onion (chopped) and cook for 4-5 minutes until softened. Stir in 3 cloves garlic (minced) and cook for 1 minute until fragrant.
5. Add 2 tablespoons tomato paste and stir for 1 minute. Pour in 36 – 48 ounces pasta sauce, 1 ½ – 2 teaspoons Italian seasoning, 1 – 2 teaspoons kosher salt, 1/4 – 1/2 teaspoons fennel seeds (optional), and 1/4 teaspoon ground black pepper. Stir well, bring to a simmer, then reduce heat and let it simmer for 15-20 minutes, stirring occasionally.
6. In a medium bowl, prepare the cheese mixture. Combine 16 ounces whole-milk ricotta cheese, 1/4 cup fresh parsley, 2 large large eggs (beaten), 1/2 teaspoon kosher salt, and 1/2 cup of the shredded mozzarella cheese.
7. To assemble, spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Arrange a layer of cooked noodles over the sauce.
8. Spread about one-third of the ricotta cheese mixture over the noodles. Spoon about one-quarter of the remaining meat sauce over the cheese, then sprinkle with a portion of the remaining mozzarella and Parmesan cheeses.
9. Repeat the layering process (noodles, ricotta mixture, meat sauce, mozzarella/Parmesan) two more times. For the final top layer, finish with a fourth layer of noodles, the last of the meat sauce, and the remaining mozzarella and Parmesan cheeses.
10. Cover the dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
11. Let the lasagna rest for 15 minutes before slicing and serving.

Variations

• No-Boil Noodle Method: Skip boiling the noodles. Use the same amount of no-boil lasagna sheets and ensure your sauce is slightly thinner and extra abundant to provide enough moisture for the noodles to cook through in the oven.
• Vegetarian Twist: Omit the sausage and beef. Instead, sauté finely chopped mushrooms, zucchini, and spinach with the onion and garlic for a hearty vegetable layer.
• Family-Style Serving: For a casual meal, bake the lasagna in a large cast-iron skillet or oven-safe braiser for a rustic presentation.
• Individual Portions: Assemble the lasagna in small, oven-safe baking dishes or disposable foil pans. Reduce the baking time by 10-15 minutes for perfect personal servings.

Tips for Success

• Allowing the assembled lasagna to rest for 15-20 minutes after baking is crucial; it lets the layers set, making it much easier to cut clean slices.
• For a richer, more complex sauce, let it simmer for up to 45 minutes if you have the time. The flavors will deepen significantly.
• Shredding the mozzarella cheese yourself from a block is highly recommended. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.
• To prevent a watery lasagna, ensure your meat sauce has simmered long enough to thicken slightly and drain your cooked noodles well.

Storage & Reheating

Let the lasagna cool completely, then cover tightly or transfer slices to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat individual portions in the microwave or larger pieces in a covered baking dish in a 350°F oven until warmed through.

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 if it’s going into the oven cold.

Can I freeze lasagna?

Yes. Assemble and bake as directed, let it cool completely, then wrap the whole dish or individual portions tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven until hot.

Do I have to use both sausage and beef?

You can use all of one type of meat if you prefer (e.g., 1 ¾ lbs of all ground beef or all sausage). The combination simply provides a classic flavor profile.

What if my ricotta mixture is runny?

Ensure your ricotta is well-drained and at room temperature. If it seems wet, you can place it in a fine-mesh strainer for 15 minutes before mixing. The eggs will help bind everything once baked.

What can I use if I don’t have Italian seasoning?

You can create a blend using equal parts dried basil, oregano, thyme, and rosemary. Use the same total amount called for in the recipe.

Why did my lasagna turn out dry?

This can happen if the sauce wasn’t plentiful enough, the oven temperature was too high, or it was baked uncovered for too long. Ensure you have enough sauce (closer to 48 oz) and keep it covered for the first 25 minutes of baking.