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The Best Homemade Classic Lasagna Recipe

A thick, golden-brown slice of homemade lasagna with rich meat sauce and creamy cheese layers, sitting on a white plate.
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Create the ultimate comfort food with this classic homemade lasagna recipe. You get rich meat sauce, creamy ricotta, tender pasta, and perfectly melted mozzarella for a satisfying family dinner.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups shredded mozzarella cheese
  • 2 tablespoons olive oil

Instructions

  1. Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add ground beef and Italian sausage. Cook until browned, breaking it up with a spoon. Drain excess fat.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
  4. Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, beaten egg, and 1/4 cup Parmesan cheese. Mix well.
  5. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and set aside.
  6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: Add four more noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  13. Top with the final four noodles and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese.
  14. Bake: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  15. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  16. Rest: Let the lasagna rest for 10 to 15 minutes before slicing and serving. This helps the layers set.

Notes

  • For a richer sauce, substitute half the ground beef with ground veal or use a combination of beef, pork, and veal.
  • You can assemble the entire lasagna ahead of time, cover it, and refrigerate it for up to 24 hours before baking. Add about 15 minutes to the covered baking time if baking straight from the refrigerator.
  • Use no-boil lasagna noodles to save time, adjusting the liquid in your sauce slightly if the noodles seem too dry during assembly.

Nutrition

Find it online: https://delishcraze.com/best-homemade-lasagna-recipe/