If you’re craving something creamy and comforting, this recipe is for you. It is the perfect meal for a cold night. This Classic Meat Lasagna delivers layers of flavor without the stress. Your family will ask for seconds every single time.
WHY YOU’LL MAKE THIS AGAIN
This dish is the ultimate winter comfort food. It is hearty, rich, and very satisfying. You will love how the flavors meld together. It is a reliable family-friendly meal for any occasion. You can easily feed a large crowd with one pan. It tastes even better the next day.
HOW THIS COMES TOGETHER
Making a great lasagna does not have to be hard. You start by simmering a thick meat sauce. Then you mix a simple herb and cheese filling. The assembly is just a matter of layering. No-fuss techniques ensure a perfect result every time. It is a great project for a lazy Sunday afternoon.
WHAT YOU’LL NEED
Gather these simple pantry staples to get started. High-quality cheese makes a big difference here.
- 1 lb ground beef (80/20)
- 0.5 lb ground pork
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 12 lasagna noodles
- 15 oz ricotta cheese
- 1 large egg, lightly beaten
- 0.25 cup fresh flat-leaf parsley, chopped
- 3 cups shredded low-moisture mozzarella cheese
- 1 cup grated parmesan cheese
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
STEP-BY-STEP DIRECTIONS
- In a large dutch oven, brown the ground beef and pork. Cook over medium-high heat until fully cooked. Drain 90% of the rendered fat.
- Add the diced onion and minced garlic to the pot. Sauté for 5 minutes until the onion is translucent.
- Incorporate the crushed tomatoes, tomato paste, oregano, and basil. Reduce heat to low and simmer for 45 minutes. Stir it occasionally while it thickens.
- In a separate mixing bowl, whisk the ricotta, egg, and parsley. Add 0.5 cup of parmesan cheese. Mix until the filling is homogenous.
- Preheat your oven to 375°F (190°C).
- Spread 1.5 cups of meat sauce across a 9×13 inch dish. This prevents the noodles from sticking.
- Place a single layer of lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles. Sprinkle with 1 cup of mozzarella.
- Repeat the layering process two more times. Follow the same order of noodles, ricotta, and mozzarella.
- Top the final noodles with the remaining sauce and cheese. Add the remaining 0.5 cup of parmesan on top.
- Cover the dish tightly with aluminum foil. Make sure the foil does not touch the cheese.
- Bake for 25 minutes with the cover on. Remove the foil and bake for 25 more minutes. The cheese should be golden and bubbly.
- Remove from the oven and let it rest. Wait 15 minutes before slicing to set the layers.
HOW TO SERVE IT
Serve a thick slice while it is still hot. It looks beautiful on a simple white plate. Pair it with crusty garlic bread to soak up the sauce. A crisp green salad balances the rich flavors perfectly. This is a classic Sunday dinner that everyone loves. Your guests will feel right at home.
LEFTOVERS & STORAGE
Store any leftovers in an airtight container. They will stay fresh in the fridge for 4 days. You can also freeze individual slices for easy lunches. Reheat in the oven at 350°F until warmed through. This Classic Meat Lasagna freezes beautifully for three months. It is the ultimate make-ahead meal for busy weeks.
MAKE IT EVEN BETTER (PRO TIPS)
- Do not skip the 15-minute rest time after baking.
- Use low-moisture mozzarella for the best cheese pull.
- Drain the meat well so the lasagna isn’t greasy.
- Spray the foil with oil to prevent cheese sticking.
- Use oven-ready noodles to save time on busy nights.
- Add a pinch of red pepper flakes for heat.
- Garnish with fresh basil for a bright finish.
- Make the sauce a day early to save time.
EASY WAYS TO CHANGE IT UP
- Substitute ground turkey for a lighter meat option.
- Add a layer of sautéed spinach for extra nutrients.
- Use spicy Italian sausage instead of ground pork.
- Try a gluten-free noodle to fit dietary needs.
- Add roasted butternut squash for a fall twist.
QUICK QUESTIONS
Can I make this lasagna ahead of time?
Yes, you can assemble it a day early. Keep it covered in the fridge until ready. Add ten minutes to the baking time if cold.
Why is my lasagna watery?
This usually happens if the sauce is too thin. Make sure to simmer the sauce for the full time. Also, drain your meat thoroughly before assembly.
Do I have to boil the noodles first?
This recipe uses standard noodles that require boiling. If you use no-boil noodles, add more sauce. The noodles will absorb moisture as they bake.
I hope you enjoy this cozy meal as much as I do. It is a true kitchen staple that never fails. Happy cooking!
— Ethan
Classic Meat Lasagna with Rich Bolognese & Creamy Cheese Layers
Ingredients
Method
- In a large dutch oven, brown the ground beef and pork over medium-high heat until fully cooked. Drain 90% of the rendered fat.
- Add the diced onion and minced garlic to the pot. Sauté for 5 minutes until the onion is translucent.
- Incorporate the crushed tomatoes, tomato paste, oregano, and basil. Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
- In a separate mixing bowl, whisk together the ricotta cheese, egg, chopped parsley, and 0.5 cup of parmesan cheese until homogenous.
- Preheat the oven to 375°F (190°C).
- Begin assembly in a 9x13 inch baking dish by spreading 1.5 cups of the meat sauce across the bottom.
- Place a single layer of lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture evenly over the noodles, then sprinkle with 1 cup of mozzarella.
- Repeat the layering process (noodles, ricotta, mozzarella) two more times.
- Top the final layer of noodles with the remaining meat sauce, the remaining mozzarella, and the remaining 0.5 cup of parmesan.
- Cover the dish tightly with aluminum foil, ensuring the foil does not contact the cheese surface.
- Bake for 25 minutes. Remove the foil and bake for another 25 minutes until the internal temperature reaches 165°F and the cheese is golden brown.
- Remove from oven and allow the lasagna to rest for 15 minutes to set the layers before service.
