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Classic Homemade Lasagna

A rich, cheesy, and saucy classic lasagna recipe layered with flavorful meat sauce and a three-cheese blend that's worth every minute in the kitchen.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

For The Meat Sauce
  • 1 Pound Ground Beef Or Italian Sausage Or Both If You're Wild Like That
  • 1 Small Onion Chopped
  • 3 Cloves Garlic Minced
  • 1 Can 28 Ounces Crushed Tomatoes
  • 1 Can 6 Ounces Tomato Paste
  • 2 Teaspoons Dried Basil
  • 1 Teaspoon Oregano
  • Salt And Pepper To Taste
For The Cheese Filling
  • 15 Ounces Ricotta Cheese
  • 2 Cups Shredded Mozzarella Cheese
  • 1 Cup Grated Parmesan Cheese
  • 1 Large Egg
  • 1 Tablespoon Chopped Parsley Optional If You're Over It
Other Stuff
  • 9 Lasagna Noodles
  • Olive Oil For The Pan

Method
 

  1. Boil lasagna noodles in salted water just until they’re shy of al dente. Drain and lay them flat on a plate or parchment paper to prevent sticking.
  2. In a large skillet over medium heat, brown the ground beef or sausage with chopped onion. Add garlic and cook for 60 seconds. Stir in crushed tomatoes and tomato paste. Season with dried basil, oregano, salt, and pepper. Let simmer while preparing the cheese filling.
  3. In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, egg, and parsley. Mix until smooth.
  4. Preheat oven to 375°F (190°C). Coat a baking dish with olive oil and spread a thin layer of meat sauce on the bottom. Place 3 lasagna noodles on top, cover with 1/3 of the cheese mixture, then add more sauce. Repeat for 3 layers. Top with remaining mozzarella and Parmesan cheeses.
  5. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes, until the top is golden and cheese is bubbling.
  6. Remove from oven and let rest for 10-15 minutes before slicing and serving.

Notes

You can make the entire lasagna ahead of time and refrigerate it for a day or freeze it uncooked for up to 3 months. Let leftovers cool completely before storing in an airtight container. Reheat covered at 350°F (175°C) or microwave with a splash of water and a damp paper towel to keep it moist.