This Classic Lasagna Recipe features layers of tender noodles, savory meat sauce, creamy ricotta, and plenty of melted cheese.
Baked to bubbly perfection, it’s the ultimate comfort food that brings everyone to the table.
Why You’ll Love This Lasagna Recipe
Hearty & Satisfying: Loaded with meat and cheese.
Family Favorite: Perfect for gatherings and weeknight dinners.
Make-Ahead Friendly: Assemble the day before and bake when ready.
Freezer-Friendly: Great for meal prep.
Customizable: Easily adapted with different meats or veggies.
What You’ll Need (Ingredient Highlights)
Lasagna Noodles: Traditional or oven-ready.
Ground Beef: Flavor-packed base for the sauce.
Onion & Garlic: Aromatic essentials.
Basil: For classic flavor.
Ricotta Cheese: Creamy layer with egg and seasoning.
Mozzarella: Melty, cheesy goodness.
Egg: Helps bind the ricotta layer.
Pro Tips Before You Start
Use Oven-Ready Noodles: Saves time and hassle.
Drain the Meat Well: Avoid greasy lasagna.
Shred Your Own Cheese: Melts better and tastes fresher.
Let It Rest: Helps layers set before serving.
Double the Recipe: Freeze one for later.
How to Make Classic Lasagna
Step 1: Prepare the Meat Sauce
In a large skillet, cook ground beef and sausage with diced onion until browned.
Add garlic and sauté briefly.
Stir in tomato sauce, crushed tomatoes, Italian seasoning, salt, and basil.
Simmer for 20–30 minutes.
Step 2: Make the Ricotta Layer
In a bowl, combine ricotta, egg, Parmesan cheese, salt, and a pinch of pepper.
Mix until smooth and creamy.
Step 3: Assemble the Lasagna
In a 9×13-inch baking dish, spread a thin layer of sauce.
Add a layer of noodles, half the ricotta mixture, a third of the mozzarella, and a layer of meat sauce.
Repeat layers.
Top with final layer of noodles, remaining sauce, and mozzarella.
Step 4: Bake
Cover with foil and bake at 375°F for 25 minutes.
Uncover and bake another 20–25 minutes until cheese is bubbly and golden.
Step 5: Cool & Serve
Let the lasagna rest for 10–15 minutes before slicing.
Garnish with fresh basil or parsley if desired.
What to Serve It With
Garlic bread or focaccia
Caesar salad or garden greens
Roasted vegetables
Red wine or sparkling water
Tiramisu or cannoli for dessert
Variations / Substitutions
Vegetarian Version: Skip the meat, add spinach, mushrooms, or zucchini.
Cottage Cheese Swap: Use in place of ricotta if preferred.
Spicy Option: Add crushed red pepper flakes or spicy sausage.
Gluten-Free: Use gluten-free lasagna noodles.
Low-Carb: Use sliced zucchini or eggplant instead of noodles.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze baked or unbaked lasagna up to 2 months.
Reheat: In the oven at 350°F or microwave until heated through.
FAQs
Can I make lasagna ahead of time?
Yes, assemble up to a day in advance and refrigerate until baking.
How do I prevent watery lasagna?
Drain cooked meat well and let it rest before serving.
Can I freeze leftovers?
Absolutely! Wrap portions tightly and freeze for quick meals.
What’s the best cheese for lasagna?
Mozzarella and Parmesan are classic, but you can also add provolone or fontina.
Do I need to cook lasagna noodles first?
Not if using oven-ready noodles; otherwise, follow package instructions.
Final Thoughts
This Classic Lasagna Recipe is rich, comforting, and always a crowd-pleaser.
Whether you’re making it for Sunday dinner or meal prepping for the week, it’s a satisfying dish everyone will ask for again and again.
Classic Lasagna
Ingredients
- 12 lasagna noodles or oven-ready
- 1 lb ground beef
- 1 small onion diced
- 3 garlic cloves minced
- ½ tsp salt
- 1 tsp dried basil
- 15 oz ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese
Instructions
- Cook meat, onion, and garlic until browned.
- Add sauces and seasonings; simmer 20–30 mins.
- Mix ricotta, egg, Parmesan, salt, and pepper.
- Layer sauce, noodles, ricotta, mozzarella, and repeat.
- Cover and bake at 375°F for 25 mins. Uncover and bake 20–25 mins more.
- Let rest 10–15 mins. Slice and serve.
- See full steps with tips & photos → https://p4pd.org/classic-lasagna-recipe/
Notes
- For a lighter version, swap half the beef for Italian turkey sausage or use part-skim ricotta and mozzarella.
- No-boil noodles save prep time—just be sure to spread sauce evenly so they soften properly.
- Lasagna can be assembled ahead and refrigerated for up to 24 hours; add 10 minutes to bake time if baking straight from the fridge.
