Classic Homemade Lasagna

If you’re craving something creamy and comforting, this is the recipe for you.

There is nothing quite like a Classic Homemade Lasagna to end the day.

It delivers layers of rich meat sauce and melted cheese every time.

Why You’ll Make This Again

This recipe is the ultimate comfort food for cold Winter nights.

It is reliable, filling, and always a huge hit with the kids.

You get a massive meal that feeds a whole crowd easily.

The leftovers taste even better the next day for lunch.

How This Comes Together

The process is straightforward even for beginners.

You simmer a hearty meat sauce while the noodles boil.

Then, you simply layer the ingredients and let the oven work its magic.

What You’ll Need

• 1 lb lean ground beef
• 1 lb sweet Italian sausage
• 1/2 cup minced white onion
• 2 cloves garlic, crushed
• 1 can (28 oz) crushed tomatoes
• 2 cans (6 oz) tomato paste
• 2 cans (6.5 oz) tomato sauce
• 1/2 cup water
• 2 tbsp white sugar
• 1.5 tsp dried basil leaves
• 1/2 tsp fennel seeds
• 1 tsp Italian seasoning
• 1.5 tsp salt, divided
• 1/2 tsp ground black pepper
• 4 tbsp chopped fresh parsley, divided
• 12 lasagna noodles
• 15 oz ricotta cheese
• 1 large egg
• 12 oz mozzarella cheese, shredded
• 3/4 cup grated Parmesan cheese

Step-By-Step Directions

1. In a large pot over medium heat, brown the ground beef, sausage, onion, and garlic. Drain excess fat.
2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for 1.5 hours, stirring occasionally.
3. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water.
4. In a medium bowl, combine ricotta cheese with the egg, remaining parsley, and 1/2 teaspoon salt.
5. Preheat oven to 375 degrees F (190 degrees C).
6. To assemble, spread 1.5 cups of meat sauce in the bottom of a 9×13-inch baking dish. Layer with 6 noodles, half of the ricotta mixture, and a third of the mozzarella cheese.
7. Spoon 1.5 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, ending with remaining mozzarella and Parmesan cheese.
8. Cover with foil and bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes.
9. Allow lasagna to rest for 15 minutes before serving for better structural integrity.

How To Serve It

Serve a thick slice while the cheese is still bubbly.

It looks beautiful next to a crisp green salad.

Add some warm garlic bread to scoop up the extra sauce.

Leftovers & Storage

Store leftovers in an airtight container in the fridge.

It stays fresh and delicious for up to four days.

This dish also freezes beautifully for easy future dinners.

Reheat slices in the oven at 350°F until warmed through.

Make It Even Better

• Don’t skip the resting time or the layers will slide apart.
• Avoid overcooking the noodles since they soften more in the oven.
• Substitute ground turkey for a leaner meat sauce option.
• Make the sauce a day ahead to save time on busy weeknights.
• Add a pinch of red pepper flakes for a spicy Winter kick.
• Use high-quality Parmesan for the best golden crust on top.
• Rinse noodles in cold water to stop them from sticking together.
• Spray the foil with oil so it doesn’t pull the cheese off.

Easy Ways To Change It Up

• Add spinach to the ricotta mixture for a boost of greens.
• Use spicy Italian sausage if you want more heat.
• Try a Spring version by adding zucchini layers instead of meat.
• Swap the beef for ground chicken for a lighter flavor profile.

Quick Questions

Can I use no-boil noodles?

Yes, you can swap them to save some time. Just ensure your sauce is slightly thinner to help them cook.

Why is my lasagna watery?

This usually happens if the noodles aren’t drained well. Make sure to pat them dry before layering.

This Classic Homemade Lasagna is a total crowd-pleaser. I hope your family enjoys it as much as mine does!

— Ethan

Classic Homemade Lasagna

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Servings: 8 servings

Calories: 650

Ingredients Method

Ingredients

  

• 1 lb lean ground beef
• 1 lb sweet Italian sausage
• 1/2 cup minced white onion
• 2 cloves garlic , crushed
• 1 can (28 oz) crushed tomatoes
• 2 cans (6 oz) tomato paste
• 2 cans (6.5 oz) tomato sauce
• 1/2 cup wate r
• 2 tbsp white sugar
• 1.5 tsp dried basil leaves
• 1/2 tsp fennel seeds
• 1 tsp Italian seasoning
• 1.5 tsp salt , divided
• 1/2 tsp ground black pepper
• 4 tbsp chopped fresh parsley, divided
• 12 lasagna noodle s
• 15 oz ricotta cheese
• 1 large eg g
• 12 oz mozzarella cheese, shredded
• 3/4 cup grated Parmesan cheese

Method

 

1. In a large pot over medium heat, brown the ground beef, sausage, onion, and garlic. Drain excess fat.
2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for 1.5 hours, stirring occasionally.
3. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water.
4. In a medium bowl, combine ricotta cheese with the egg, remaining parsley, and 1/2 teaspoon salt.
5. Preheat oven to 375 degrees F (190 degrees C).
6. To assemble, spread 1.5 cups of meat sauce in the bottom of a 9x13-inch baking dish. Layer with 6 noodles, half of the ricotta mixture, and a third of the mozzarella cheese.
7. Spoon 1.5 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, ending with remaining mozzarella and Parmesan cheese.
8. Cover with foil and bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes.
9. Allow lasagna to rest for 15 minutes before serving for better structural integrity.