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The Best Classic Homemade Lasagna Recipe

A thick, cheesy slice of homemade lasagna with rich meat sauce layers, garnished with parsley.
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Follow these simple steps to make a classic, hearty homemade lasagna with rich meat sauce, creamy ricotta, and plenty of melted mozzarella. This recipe is perfect for family dinners and freezer meals.

Ingredients

Scale
  • 1 pound lasagna noodles (regular or no-boil)
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 pound Italian sausage (optional, or use all beef)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded mozzarella cheese, divided

Instructions

  1. Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add ground beef and sausage. Cook until browned, breaking it up with a spoon. Drain excess fat.
  2. Add chopped onion and cook until soft, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, basil, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. This is your rich tomato meat sauce.
  4. Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well until smooth.
  5. Cook noodles according to package directions if using regular noodles; drain and set aside. If using no-boil noodles, skip this step.
  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 a layer of cooked or no-boil noodles over the sauce.
  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 cheese.
  12. Repeat the layers: Add another layer of noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  13. Top with the final layer of noodles and sprinkle the remaining mozzarella cheese evenly over the top.
  14. Bake: Cover the 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 make-ahead meal, assemble the entire lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.
  • You can freeze unbaked lasagna for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
  • This recipe uses accessible ingredients, making it a reliable weeknight lasagna option.

Nutrition

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