This classic homemade lasagna is layered with savory meat sauce, smooth ricotta, and generous amounts of melted cheese. It’s a comforting, crowd-pleasing dinner that’s perfect for family meals or special gatherings. Made with straightforward ingredients and traditional flavors, it delivers that timeless homemade taste. This is a dependable recipe you’ll turn to whenever you’re craving a hearty Italian-inspired dish.
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Classic Homemade Lasagna Recipe Comforting, Saucy, and Cheesy
Description
Few dishes feel as comforting as a pan of classic homemade lasagna bubbling out of the oven. Its layered with rich meat sauce, creamy ricotta, and plenty of gooey cheese. This version keeps things simple and reliable, with familiar flavors and a straightforward method.
Ingredients
Scale
- 1 pound (450 g) ground beef (8590% lean) or a mix of beef and Italian sausage
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 ounces/800 g) crushed tomatoes
- 1 can (15 ounces/425 g) tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme or Italian seasoning
- ½ teaspoon red pepper flakes (optional, for mild heat)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 12 lasagna noodles (regular or no-boil)
- 15 ounces (425 g) ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese, plus extra for topping
- 2 tablespoons chopped fresh parsley, plus more for garnish (or 1 teaspoon dried)
- 34 cups shredded mozzarella cheese
- Water for boiling noodles (if using regular)
Instructions
- Prep the oven and pan: Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or similar casserole pan.
- Cook the noodles (if not using no-boil): Bring a large pot of salted water to a boil.Cook lasagna noodles until very al dente, about 2 minutes less than package time. Drain and lay flat on a lightly oiled sheet to prevent sticking.
- Brown the meat: Heat olive oil in a large skillet or pot over medium-high heat. Add ground beef (and sausage if using) and cook, breaking it up, until browned and no longer pink.Drain excess fat if needed.
- Sauté aromatics: Add onion and cook until softened, about 45 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Build the sauce: Stir in crushed tomatoes, tomato sauce, and tomato paste. Add oregano, basil, thyme, red pepper flakes (if using), sugar (if needed), and a generous pinch of salt and pepper.Reduce heat and simmer 1520 minutes, stirring occasionally. Taste and adjust seasoning.
- Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, parsley, a pinch of salt, and a few grinds of black pepper. Mix until smooth.
- Layer the lasagna: Spread a thin layer of sauce on the bottom of the baking dish.Add a layer of noodles, slightly overlapping.
- First layer: Spread one-third of the ricotta mixture over the noodles. Sprinkle with mozzarella. Spoon sauce over the top.
- Repeat layers: Add another layer of noodles, then ricotta, mozzarella, and sauce.Repeat for a total of three layers, ending with sauce on top.
- Finish with cheese: Sprinkle remaining mozzarella and a handful of Parmesan over the top. Cover the pan loosely with foil, tenting it so the cheese doesnt stick.
- Bake: Bake covered for 25 minutes. Remove foil and bake another 1520 minutes, until the top is bubbly and lightly golden.
- Rest before slicing: Let the lasagna rest for at least 1520 minutes.This helps it set, making cleaner slices and better texture.
- Serve: Garnish with extra parsley and a little Parmesan. Slice and serve warm.
