Classic Lasagna

Why You’ll Love This Recipe

This classic lasagna recipe offers everything you crave in a lasagna: a savory meat sauce, creamy ricotta filling, and layers of melted mozzarella cheese. The meat sauce is simmered to perfection with a mix of ground beef and Italian sausage, creating a rich and flavorful base. Paired with the ricotta and mozzarella cheeses, this lasagna provides a perfect balance of flavors and textures. It’s also incredibly customizable—you can switch up the meats or add more vegetables to suit your taste. Plus, with a make-ahead option, it’s great for busy evenings or large gatherings. A dish that’s guaranteed to become a family favorite!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Ricotta Cheese:

• 2 pounds whole milk ricotta cheese

For the Lasagna:

• 1 pound box of dry lasagna noodles (16 noodles required, typically 20 per box)

For the Meat Sauce:

• 2 tablespoons extra virgin olive oil

• 1 cup chopped onions

• 1 tablespoon chopped garlic

• 1 pound lean ground beef (90/10)

• 1 pound ground Italian sausage (hot or sweet, your choice)

• 1 28-ounce can crushed tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 1 teaspoon dry oregano

• 2 tablespoons dry basil or 4 tablespoons chopped fresh basil

• Pinch of red pepper flakes

• 2 teaspoons chopped fresh mint

For the Cheese Mixture:

• Strained ricotta cheese from the first step

• 1 cup shredded mozzarella

• 2 beaten eggs

• 1 cup grated Parmesan cheese

• 1 teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• ½ cup chopped fresh Italian flat-leaf parsley

Other Ingredients:

• 2 ½ cups tomato sauce

• 8 ounces fresh mozzarella (sliced into 12 slices)

• 3 cups shredded mozzarella

• ½ cup grated Parmesan cheese

Directions

1. Line a strainer with cheesecloth and place it over a bowl. Add the ricotta cheese and cover with cheesecloth. Place a heavy object on top to press out the excess liquid from the ricotta.

2. Cook the lasagna noodles according to the package instructions, but slightly undercook them (around 7-8 minutes). Drain and rinse them under cold water. Keep them moist while you prepare the other ingredients.

3. In a large skillet, heat olive oil over medium-high heat. Add the chopped onions and cook for about 2 minutes. Add the garlic and cook for another minute. Add the ground beef and sausage, stirring until there’s no pink remaining. Depending on the fat content, you may need to drain some liquid from the pan.

4. Add the crushed tomatoes, tomato paste, salt, pepper, oregano, basil, red pepper flakes, and mint to the meat mixture. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally. Set aside.

5. In a medium bowl, mix the strained ricotta, shredded mozzarella, beaten eggs, grated Parmesan, salt, pepper, and chopped parsley. Stir to combine and set aside.

6. Preheat your oven to 375°F (190°C) and position the rack in the center of the oven.

7. In a 9x13-inch glass baking dish, spread 1 cup of tomato sauce on the bottom. Layer 4 lasagna noodles, slightly overlapping. Add one-third of the cheese mixture, one-third of the meat sauce, and half of the sliced fresh mozzarella. Repeat with another layer of noodles, cheese mixture, meat sauce, and the remaining sliced mozzarella. Top with the final layer of noodles, the remaining cheese mixture, meat sauce, and shredded mozzarella. Finish with tomato sauce, shredded mozzarella, and grated Parmesan.

8. Cover the lasagna tightly with foil and place a sheet of parchment paper on top. Put the lasagna on a foil-lined sheet pan to catch any drips and ensure even heat circulation. Bake for 1 hour.

9. After 1 hour, remove the foil and parchment paper, and continue baking for another 30 minutes, or until the cheese is bubbly and golden.

10. Let the lasagna rest for 15-30 minutes before cutting into 12 servings.

Servings and Timing

• Yield: 12 servings

• Prep time: 30 minutes

• Cook time: 1 hour 30 minutes

• Total time: 2 hours

Variations

• Vegetarian Lasagna: Substitute the ground meat with sautéed vegetables like zucchini, mushrooms, or spinach for a vegetarian version. You can also use a vegetable-based marinara sauce instead of the meat sauce.

• Cheese Lovers: Add more layers of cheese, such as ricotta or provolone, for an even cheesier experience.

• Spicy Lasagna: Increase the amount of red pepper flakes or use spicy sausage to add a kick to the dish.

• Gluten-Free: Swap out regular lasagna noodles with gluten-free lasagna noodles to make this recipe suitable for those with gluten sensitivities.

Storage/Reheating

• Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: You can freeze lasagna for up to 3 months. Wrap tightly in plastic wrap or foil before freezing.

• Reheating: Reheat individual servings in the microwave or reheat the entire lasagna in the oven at 350°F (175°C) for 25-30 minutes, covered with foil, until heated through.

FAQs

1. Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can freeze it for later.

2. Can I use different types of meat?

Absolutely! You can swap the ground beef and sausage for other meats like ground turkey, chicken, or pork, depending on your preferences.

3. How can I make this recipe spicier?

Increase the amount of red pepper flakes or use hot Italian sausage instead of sweet sausage for an extra kick.

4. Can I substitute ricotta cheese?

Yes, you can use cottage cheese as a substitute for ricotta if you prefer, though it will change the texture slightly.

5. How do I prevent the lasagna noodles from sticking?

Be sure to rinse and cool the noodles after cooking, and keep them moist with a bit of olive oil or by layering them with parchment paper while you prepare the rest of the dish.

6. Can I use fresh lasagna noodles instead of dry noodles?

Yes, fresh lasagna noodles work well too. Just make sure to adjust the cooking time accordingly.

7. How do I know when my lasagna is fully cooked?

The lasagna is done when the cheese is melted and bubbly, and the top is golden brown. You can also check the internal temperature; it should be around 160°F (71°C).

8. What can I serve with lasagna?

Classic sides include garlic bread, a simple salad, or roasted vegetables like broccoli or Brussels sprouts.

9. Can I freeze lasagna after baking?

Yes, you can freeze baked lasagna. Allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. It will keep for up to 3 months.

10. How can I prevent my lasagna from being too watery?

Make sure to drain the ricotta well, and consider draining some of the fat from the meat sauce. Using a thicker tomato sauce can also help reduce moisture.

Conclusion

This classic lasagna recipe is the perfect dish for any occasion, combining hearty meat sauce, creamy cheese, and tender noodles. Whether you’re feeding a crowd or enjoying a cozy family meal, this lasagna will surely be a hit. With the option to make it ahead of time or freeze leftovers, it’s also a great choice for busy days. Try it out, and enjoy the flavors of this timeless comfort food!

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Classic Lasagna

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Lasagna is a timeless comfort food, and this classic lasagna recipe is a crowd-pleaser. Layers of tender noodles, rich meat sauce, creamy ricotta cheese, and gooey mozzarella come together in a hearty and satisfying dish.

• Author: Janet
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: 12 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

2 pounds whole milk ricotta cheese

1 pound box of dry lasagna noodles (16 noodles required)

2 tablespoons extra virgin olive oil

1 cup chopped onions

1 tablespoon chopped garlic

1 pound lean ground beef (90/10)

1 pound ground Italian sausage

1 28-ounce can crushed tomatoes

2 tablespoons tomato paste

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 teaspoon dry oregano

2 tablespoons dry basil or 4 tablespoons chopped fresh basil

Pinch of red pepper flakes

2 teaspoons chopped fresh mint

1 cup shredded mozzarella

2 beaten eggs

1 cup grated Parmesan cheese

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup chopped fresh Italian flat-leaf parsley

2 ½ cups tomato sauce

8 ounces fresh mozzarella (sliced into 12 slices)

3 cups shredded mozzarella

½ cup grated Parmesan cheese

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Instructions

1. Line a strainer with cheesecloth and place it over a bowl. Add the ricotta cheese and cover with cheesecloth. Place a heavy object on top to press out the excess liquid from the ricotta.
2. Cook the lasagna noodles according to the package instructions, but slightly undercook them (around 7-8 minutes). Drain and rinse them under cold water. Keep them moist while you prepare the other ingredients.
3. In a large skillet, heat olive oil over medium-high heat. Add the chopped onions and cook for about 2 minutes. Add the garlic and cook for another minute. Add the ground beef and sausage, stirring until there’s no pink remaining. Depending on the fat content, you may need to drain some liquid from the pan.
4. Add the crushed tomatoes, tomato paste, salt, pepper, oregano, basil, red pepper flakes, and mint to the meat mixture. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally. Set aside.
5. In a medium bowl, mix the strained ricotta, shredded mozzarella, beaten eggs, grated Parmesan, salt, pepper, and chopped parsley. Stir to combine and set aside.
6. Preheat your oven to 375°F (190°C) and position the rack in the center of the oven.
7. In a 9x13-inch glass baking dish, spread 1 cup of tomato sauce on the bottom. Layer 4 lasagna noodles, slightly overlapping. Add one-third of the cheese mixture, one-third of the meat sauce, and half of the sliced fresh mozzarella. Repeat with another layer of noodles, cheese mixture, meat sauce, and the remaining sliced mozzarella. Top with the final layer of noodles, the remaining cheese mixture, meat sauce, and shredded mozzarella. Finish with tomato sauce, shredded mozzarella, and grated Parmesan.
8. Cover the lasagna tightly with foil and place a sheet of parchment paper on top. Put the lasagna on a foil-lined sheet pan to catch any drips and ensure even heat circulation. Bake for 1 hour.
9. After 1 hour, remove the foil and parchment paper, and continue baking for another 30 minutes, or until the cheese is bubbly and golden.
10. Let the lasagna rest for 15-30 minutes before cutting into 12 servings.

Notes

• Vegetarian Lasagna: Substitute the ground meat with sautéed vegetables like zucchini, mushrooms, or spinach for a vegetarian version.
• Cheese Lovers: Add more layers of cheese, such as ricotta or provolone, for an even cheesier experience.
• Spicy Lasagna: Increase the amount of red pepper flakes or use spicy sausage to add a kick to the dish.
• Gluten-Free: Swap out regular lasagna noodles with gluten-free lasagna noodles to make this recipe suitable for those with gluten sensitivities.
• Storage/Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat individual servings in the microwave or reheat the entire lasagna at 350°F (175°C) for 25-30 minutes, covered with foil, until heated through.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 6g
• Sodium: 900mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 60mg