Description
This classic homemade lasagna features layers of tender pasta, rich meat sauce, creamy ricotta cheese filling, and melted mozzarella that creates the ultimate Italian comfort food. Perfect for family dinners, potlucks, or meal prep, this traditional lasagna recipe delivers restaurant-quality results that everyone will love.
Ingredients
Scale
For the Meat Sauce:
- 1 pound ground beef (80/20)
- 1/2 pound Italian sausage (optional, or use 1.5 lbs total beef)
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1/4 cup water
- 2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
- 1 tablespoon Italian seasoning
- 1 teaspoon sugar (balances acidity)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For the Cheese Mixture:
- 16 ounces (2 cups) whole milk ricotta cheese
- 1 large egg
- 1/4 cup fresh Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For Assembly:
- 12–15 lasagna noodles (regular or no-boil)
- 4 cups shredded mozzarella cheese, divided
- 1/2 cup Parmesan cheese, grated
- Fresh basil for garnish (optional)
Instructions
- Make the Meat Sauce: In a large skillet or Dutch oven over medium-high heat, cook the ground beef and Italian sausage, breaking it up with a wooden spoon, until browned and no pink remains, about 8-10 minutes. Drain excess fat, leaving about 1 tablespoon in the pan. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Build the Sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Add basil, Italian seasoning, sugar, salt, pepper, and red pepper flakes. Bring to a simmer, then reduce heat to low. Let sauce simmer for 20-30 minutes, stirring occasionally, until it thickens and flavors meld. Taste and adjust seasonings as needed.
- Prepare the Noodles: If using regular lasagna noodles, cook according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking. If using no-boil noodles, skip this step entirely.
- Make the Cheese Mixture: While sauce simmers, combine ricotta cheese, egg, Parmesan, parsley, salt, pepper, and garlic powder in a medium bowl. Mix until smooth and well combined. Set aside.
- Preheat Oven: Set oven to 375°F. Lightly spray a 9×13-inch baking dish with cooking spray or brush with olive oil.
- First Layer: Spread 1 cup of meat sauce across the bottom of the prepared baking dish, covering it completely. This prevents noodles from sticking and adds moisture.
- Build the Layers: Arrange 4-5 lasagna noodles over the sauce, overlapping slightly if needed. Spread half of the ricotta mixture over the noodles using a spoon or offset spatula. Sprinkle with 1 cup of shredded mozzarella. Top with 1½ cups of meat sauce, spreading evenly.
- Repeat Layers: Add another layer of 4-5 noodles, the remaining ricotta mixture, 1 cup mozzarella, and 1½ cups meat sauce.
- Final Layer: Top with remaining noodles, remaining meat sauce (make sure noodles are completely covered), remaining 2 cups mozzarella, and the ½ cup Parmesan cheese.
- Bake Covered: Cover tightly with aluminum foil (spray the underside with cooking spray to prevent cheese from sticking). Bake for 45 minutes.
- Bake Uncovered: Remove foil and bake for an additional 15 minutes until cheese is bubbly and starting to turn golden brown around the edges.
- Rest Before Serving: Remove from oven and let rest for 15-20 minutes before cutting. This crucial step allows the layers to set so slices hold together perfectly. Garnish with fresh basil if desired.
Notes
- No-Boil Noodles: If using no-boil noodles, make sure your sauce is slightly thinner (add extra ½ cup water) as the noodles absorb moisture while baking.
- Make It Vegetarian: Omit meat and add sautéed vegetables like mushrooms, zucchini, spinach, and bell peppers to the sauce.
- Resting Time is Critical: Don’t skip the 15-minute rest! It makes all the difference between clean slices and a saucy mess.
- Covering Prevents Burning: The foil for the first 45 minutes prevents the top from over-browning while the inside cooks through.
- Check Doneness: Lasagna is done when it’s bubbling around the edges and a knife inserted in the center comes out hot.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of lasagna (generous portion)
- Calories: 485
- Sugar: 8g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg