I’ve made this lasagna dozens of times for weeknight dinners, potlucks, and holiday tables — it’s reliably comforting, easy to scale, and forgiving if you tinker. This version balances a savory, slowly-simmered meat sauce with a creamy ricotta-mozzarella filling so slices hold together but stay tender. If you want a classic, family-friendly lasagna that doesn’t demand specialty ingredients, this is the one to keep in your repertoire.

Why you’ll love this dish

This lasagna hits the sweet spot between quick and traditional. The sauce comes together on the stovetop in under an hour, uses pantry-staple cans of tomatoes and sauce, and the cheese filling is a simple mix—no temperamental béchamel needed. It’s ideal for feeding a crowd, sending to busy friends, or prepping ahead for easy weeknight reheats.

“Perfectly saucy, cheesy in all the right places, and the leftovers actually get better.” — a quick review from a regular dinner guest

Kid-approved: mild, cheesy, and not too spicy.
Budget-friendly: ground beef and shelf-stable tomatoes keep cost down.
Make-ahead friendly: assemble the day before or freeze for later.
Crowd-pleaser: familiar flavors that travel well to potlucks or holiday tables.

How this recipe comes together

Before you start, here’s the high-level flow so you know what to expect:

Make the meat sauce: soften aromatics, brown beef, then simmer with tomatoes and seasonings until thick and flavorful.
Make the cheese filling: combine ricotta with grated cheeses and herbs.
Boil lasagna noodles until just al dente so they finish cooking in the oven.
Layer: sauce, noodles, cheese mixture, repeat — finish with shredded mozzarella.
Bake, rest, slice, and serve.

This overview helps you time tasks: while the sauce simmers, mix the cheese and boil noodles so assembly goes smoothly.

What you’ll need

3 tablespoons olive oil (sub: avocado oil)
1 yellow onion, diced (sweet or white onion works)
2 cloves garlic, minced
1 pound ground beef (93/7) — swap ground turkey or Italian sausage for variation
1 (14.5 oz) can diced tomatoes
2 (15 oz) cans tomato sauce
1 cup water (or low-sodium beef broth for extra depth)
3 bay leaves
1 1/2 teaspoons dried basil
2 teaspoons granulated sugar (balances acidity; optional)
1 teaspoon Italian seasoning
2 teaspoons salt (or to taste)
8 oz mozzarella cheese, grated (for cheese filling)
1/2 cup grated Parmesan cheese
2 cups whole milk ricotta cheese
1/2 teaspoon dried basil (for cheese mix)
1/2 teaspoon dried parsley (for cheese mix)
Salt and black pepper, to taste
1 pound lasagna noodles (regular or no-boil; see tips)
4 oz mozzarella cheese, grated (for topping)

Notes: If you prefer a lighter filling, use part-skim ricotta. For a creamier filling, stir in one beaten egg (adds richness and helps set slices). If using no-boil noodles, reduce the pre-boil step and ensure enough sauce to hydrate them during baking.

Directions

Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet or medium saucepan over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes.
Add the minced garlic and cook 30 seconds until fragrant.
Add the ground beef. Break it up and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if you like (93/7 is lean, so there may be little).
Stir in the diced tomatoes, tomato sauce, and 1 cup water. Add bay leaves, 1 1/2 teaspoons dried basil, granulated sugar, Italian seasoning, and 2 teaspoons salt. Bring to a simmer.
Reduce heat and simmer gently for 20–25 minutes, stirring occasionally, until the sauce thickens. Taste and adjust salt. Remove and discard bay leaves.
While the sauce simmers, mix the cheese filling: in a bowl combine ricotta, 8 oz grated mozzarella, 1/2 cup grated Parmesan, 1/2 teaspoon dried basil, 1/2 teaspoon dried parsley, and a few grinds of black pepper. Taste and add salt if needed.
Boil the lasagna noodles according to package directions until just al dente. Drain and lay the noodles flat on a lightly oiled sheet or towel to prevent sticking. (If using no-boil noodles, skip this step and follow the package instructions.)
Assemble in a 9×13-inch baking dish: spread a thin layer of meat sauce on the bottom. Lay down a single layer of noodles to cover the sauce. Spread 1/3 of the cheese mixture over the noodles, then spoon 1/3 of the meat sauce on top. Repeat two more times (noodles → cheese → sauce). Finish with a final layer of noodles, the remaining meat sauce, and sprinkle the remaining 4 oz grated mozzarella evenly over the top.
Cover the dish tightly with foil (tent slightly so cheese doesn’t stick). Bake for 25 minutes. Remove foil and bake another 10–15 minutes until the top is bubbly and golden.
Let the lasagna rest for 15–20 minutes before slicing. This helps the layers set and yields cleaner slices. Serve warm.

Best ways to enjoy it

Pair with a crisp green salad (arugula, lemon vinaigrette) to cut the richness.
Serve with garlic bread or toasted baguette slices for sopping up sauce.
For wine: a medium-bodied red like Chianti or Sangiovese complements the tomato and beef.
Presentation tip: slice with a long, sharp knife, wipe the knife between cuts, and use a wide spatula to lift slices.

How to store & freeze

Refrigerate: Cool to room temperature, cover, and refrigerate within two hours. Keeps 3–4 days. Reheat individual slices in the microwave or the whole pan covered at 350°F until heated to 165°F.
Freeze assembled and unbaked: Wrap tightly with foil and plastic wrap. Freeze up to 3 months. To bake from frozen, remove plastic, keep foil on, bake at 375°F for about 60–75 minutes, remove foil and bake 10–15 more minutes until bubbly and heated through; check internal temp 165°F.
Freeze baked: Cool completely, wrap portions in foil or airtight containers. Reheat from frozen or thaw overnight and reheat to 165°F.
Food safety: Always reheat to an internal temperature of 165°F. Discard leftovers kept over 4 days.

Tricks for success

Don’t overcook the noodles: cook to al dente so they finish in the oven without going mushy.
Let it rest: patience yields neater slices. Rest 15–20 minutes after baking.
Sauce consistency: if your sauce seems thin, simmer longer uncovered until it reduces; a slightly thick sauce prevents a soggy lasagna.
Salt carefully: the cheeses and canned tomatoes contain salt; season gradually and taste as you go.
Make-ahead: assemble the lasagna the night before, keep covered in the fridge, then bake when ready. Add 10–15 minutes to baking time if straight from the fridge.

Creative twists

Vegetarian: replace the beef with a sauté of mushrooms, chopped eggplant, and spinach. Add a pinch of smoked paprika for depth.
Sausage swap: use Italian sausage (mild or spicy) for bolder flavor. Brown with the onion.
White lasagna: omit tomato sauce and use a béchamel with spinach, ricotta, and mozzarella for a delicate alternative.
Low-carb: replace noodles with thinly sliced zucchini or eggplant (salt and drain the slices first to remove excess moisture).
Extra-cheesy: stir a beaten egg into the ricotta for structure and richer flavor.

FAQ

Q: Can I assemble this lasagna ahead of time?
A: Yes — assemble up to 24 hours ahead, keep covered in the refrigerator, and add about 10–15 minutes to the bake time. For longer storage, freeze.

Q: Do I need to boil noodles if I use no-boil noodles?
A: No. No-boil (oven-ready) noodles are made to soften in the sauce during baking. Make sure there’s enough sauce to hydrate them. If in doubt, add an extra 1/4–1/2 cup water to the sauce.

Q: How long does it take to bake from frozen?
A: From frozen, bake covered at 375°F for 60–75 minutes, then uncover and bake 10–15 more minutes until bubbly. Check that internal temperature reaches 165°F.

Q: Can I make this dairy-free or vegan?
A: For dairy-free, use plant-based ricotta and shredded vegan mozzarella. For a vegan meat replacement, use a seasoned textured vegetable protein or lentil ragù. Texture and final flavor will vary.

Q: Why did my lasagna turn out watery?
A: Common causes: overcooked or un-drained vegetables (e.g., zucchini), insufficient simmer time for the sauce, or not letting the finished lasagna rest before slicing. Reduce moisture and rest before serving.

Conclusion

If you want extra inspiration or a troubleshooting video, check out this classic take on layered lasagna at World’s Best Lasagna Recipe (with Video). For another easy, homestyle approach with helpful step photos and tips, this guide is excellent: Easy Homemade Lasagna Recipe – Spend With Pennies.

Classic Lasagna

A family-friendly lasagna featuring a savory meat sauce and creamy cheese filling that's perfect for weeknights or potlucks.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

Meat Sauce

3 tablespoons olive oil or avocado oil as a substitute
1 cup water or low-sodium beef broth for extra depth
1 pound ground beef (93/7) can swap for ground turkey or Italian sausage
1 14.5 oz can diced tomatoes
2 15 oz cans tomato sauce
3 bay leaves bay leaves
1.5 teaspoons dried basil
2 teaspoons granulated sugar optional for balancing acidity
1 teaspoon Italian seasoning
2 teaspoons salt or to taste

Cheese Filling

8 oz mozzarella cheese, grated for cheese filling
0.5 cup Parmesan cheese, grated
2 cups whole milk ricotta cheese
0.5 teaspoon dried basil for cheese mix
0.5 teaspoon dried parsley for cheese mix
Salt and black pepper to taste

Lasagna Assembly

1 pound lasagna noodles regular or no-boil; see tips
4 oz mozzarella cheese, grated for topping

Method

Preparation

Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet or medium saucepan over medium heat.
Add the diced onion and cook until translucent, about 4–5 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef. Break it up and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired.
Stir in the diced tomatoes, tomato sauce, and 1 cup water. Add bay leaves, dried basil, granulated sugar, Italian seasoning, and salt. Bring to a simmer.
Reduce heat and simmer gently for 20–25 minutes, stirring occasionally, until the sauce thickens. Adjust salt to taste and remove bay leaves.
While the sauce simmers, mix the cheese filling: in a bowl combine ricotta, 8 oz grated mozzarella, 1/2 cup grated Parmesan, dried basil, dried parsley, and black pepper. Taste and add salt if needed.
Boil the lasagna noodles according to package directions until just al dente. Drain and lay flat on a lightly oiled sheet or towel to prevent sticking.

Assembly

Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.
Lay down a single layer of noodles to cover the sauce.
Spread 1/3 of the cheese mixture over the noodles, then spoon 1/3 of the meat sauce on top. Repeat two more times.
Finish with a final layer of noodles, the remaining meat sauce, and sprinkle the remaining 4 oz of mozzarella evenly on top.

Baking

Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and bake for another 10–15 minutes until the top is bubbly and golden.
Let the lasagna rest for 15–20 minutes before slicing to help the layers set.

Notes

For a lighter filling, use part-skim ricotta. To make it creamier, stir in one beaten egg. If using no-boil noodles, ensure there's enough sauce to hydrate them during baking.

Best Recipe for Lasagna