Classic Lasagna Recipe

This classic lasagna recipe features layers of seasoned ground beef and Italian sausage, creamy ricotta cheese, rich marinara sauce, and melted mozzarella and Parmesan. Perfect for family dinners, Italian comfort food, or easy baked pasta, this lasagna is hearty, flavorful, and perfect for meal prep or special occasions. Made with San Marzano tomatoes, fresh herbs, and perfectly cooked noodles, it delivers the authentic taste of homemade Italian lasagna that everyone will love.

Ingredients

Meat Sauce

• 1 pound 90% lean ground beef
• ½ pound hot or mild Italian sausage
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1½ teaspoons Italian seasoning
• ½ teaspoon fennel seeds, lightly crushed
• ¼ teaspoon kosher salt, or to taste
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 28-ounce can whole San Marzano tomatoes, puréed
• 8-ounce can tomato sauce
• ¼ cup red wine (or low-sodium beef broth)
• ¼ cup water
• 1–2 teaspoons granulated sugar, as needed

Ricotta Mixture

• 1 large egg
• 15 ounces part-skim ricotta cheese
• 1 tablespoon fresh chopped basil (or 1½ teaspoons dried basil)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the Rest

• 9 uncooked curly lasagna noodles
• 8 ounces shredded mozzarella cheese (about 2 cups), divided
• 1 cup finely shredded Parmesan cheese, divided

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Instructions

1. Make the Meat Sauce

1. In a large, deep pan over medium-high heat, cook the beef and sausage until browned, breaking it up with a spoon. Drain excess fat.
2. Reduce heat to medium, add onion, garlic, Italian seasoning, fennel seeds, salt, and pepper. Cook 3–4 minutes until onions soften.
3. Stir in tomato paste, then add puréed tomatoes, tomato sauce, red wine, water, and sugar. Bring to a boil, then reduce heat to low and simmer 20 minutes while you cook the noodles.

2. Boil the Noodles

1. Bring a large pot of salted water to a boil. Cook noodles 1 minute less than the package instructions.
2. Drain, rinse with cool water, and drape over the pot edges to prevent sticking.

3. Preheat the Oven

Preheat oven to 375°F (190°C) and place a sheet of foil on the center rack to catch any spills.

4. Combine the Ricotta Mixture

In a medium bowl, lightly beat the egg. Add ricotta, basil, salt, and pepper, and stir until combined.

5. Assemble the Lasagna

1. Spread 1 cup of meat sauce on the bottom of a 9 x 13-inch baking dish.
2. Layer 1: Place 3 noodles on top. Spoon half of the ricotta mixture over noodles, gently spreading. Add 1¼ cups meat sauce, then sprinkle with ⅓ cup mozzarella and ¼ cup Parmesan.
3. Layer 2: Add another 3 noodles, remaining ricotta, 1¼ cups meat sauce, ⅓ cup mozzarella, and ¼ cup Parmesan. Save remaining shredded cheese for topping.
4. Layer 3: Place final 3 noodles on top and spread the remaining meat sauce evenly.

6. Bake the Lasagna

1. Cover with aluminum foil and bake on the center rack for 45 minutes.
2. Remove foil, sprinkle with remaining mozzarella and Parmesan, and bake uncovered 12–15 minutes until cheese is golden and bubbly.
3. Let stand at least 15 minutes before slicing and serving.

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Why You’ll Love This Recipe

• Rich, flavorful meat sauce with a perfect blend of beef, sausage, and herbs.
• Creamy ricotta filling layered with gooey mozzarella and Parmesan.
• Classic lasagna that’s perfect for family dinners, meal prep, or special occasions.

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Tips

• Use San Marzano tomatoes for a sweet, authentic tomato flavor.
• Slightly undercook noodles to prevent over-softening during baking.
• Let lasagna rest before cutting—it helps the layers hold together.

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Variations and Substitutions

• Vegetarian option: Replace meat with sautéed mushrooms, zucchini, and spinach.
• Cheese swap: Use whole-milk ricotta or provolone for a richer taste.
• Low-carb option: Use oven-ready zucchini or eggplant slices instead of noodles.
• Spicy twist: Add crushed red pepper flakes to the meat sauce.

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FAQs

Q: Can I make this ahead of time?
A: Yes, assemble the lasagna a day ahead, cover, and refrigerate. Bake 10–15 minutes longer if cold from the fridge.

Q: Can I freeze lasagna?
A: Yes, freeze fully assembled or baked lasagna for up to 3 months. Thaw overnight in the fridge before reheating.

Q: Can I use pre-shredded cheese?
A: Absolutely, but fresh-shredded melts better and avoids anti-caking additives.

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Serving

• Serve with garlic bread and a fresh green salad for a complete Italian meal.
• Pairs well with red wine like Chianti or a light white wine like Pinot Grigio.

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Suggestions

• Add fresh basil leaves on top after baking for a fragrant garnish.
• Drizzle a little olive oil over the top to enhance flavor and sheen.
• For extra cheesy layers, sprinkle some mozzarella between the ricotta layers.