Classic Lasagna

I’ve been making this lasagna for years when I want something comforting, feed-a-crowd simple, and reliably delicious. This Classic Lasagna layers seasoned beef and Italian sausage with a creamy ricotta mix and plenty of melting mozzarella — a crowd-pleaser for weeknights, potlucks, and casual Sunday dinners. If you like a straightforward, no-fuss tray bake that still tastes homemade, my classic homemade lasagna guide shows you how to get there every time.

Why you’ll love this dish

This lasagna balances rich meat sauce and a smooth ricotta layer so each bite is comforting without being heavy. It’s also:

• Budget-friendly: ground beef and sausage stretch a family-sized casserole.
• Make-ahead friendly: assemble the night before or freeze for later.
• Kid-approved: familiar flavors and melty cheese win over picky eaters.
• Adaptable: swap meats, cheeses, or vegetables to suit dietary needs.

"We doubled this for a family dinner and everyone asked for the recipe — simple, cozy, and perfectly cheesy." — dinner-table review

For practical tips about portion sizes and scaling the recipe up, check these family-friendly lasagna tips that I rely on.

The cooking process explained

Before you dive into the ingredient list, here’s the quick process so you know what to expect:

1. Make the meat sauce: brown beef and sausage, drain, then simmer in marinara to deepen flavor.
2. Mix the ricotta filling with egg and seasoning for stability and creaminess.
3. Boil lasagna noodles until just al dente so they finish cooking in the oven without getting mushy.
4. Layer: sauce, noodles, ricotta, mozzarella — repeat, finish with cheese and Parmesan.
5. Bake covered, then uncovered until bubbling and golden.
6. Rest before slicing so the lasagna sets and slices cleanly.

What you’ll need

• 9 lasagna noodles (regular)
• 1 pound ground beef
• 1 pound Italian sausage
• 4 cups marinara sauce (use a good-quality jar or homemade)
• 15 ounces ricotta cheese
• 3 cups shredded mozzarella
• 1 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons Italian seasoning
• Salt and pepper, to taste
• Fresh basil for garnish (optional)

Notes and substitutions:

• No-boil noodles: OK — add an extra 1/2 cup sauce and make sure layers stay saucy so noodles soften.
• For a lighter version: use lean ground turkey or chicken sausage and part-skim cheeses.
• Make it vegetarian: swap meat for a sautéed mix of mushrooms, zucchini, and spinach.
• For extra creaminess, stir 2 tablespoons milk into the ricotta mixture.

Also useful: an ingredient prep checklist helps streamline mise en place for smoother assembly.

Directions to follow

1. Preheat oven to 375°F (190°C). Lightly oil or spray a 9×13-inch baking dish.
2. Cook the lasagna noodles per package directions until just al dente. Drain and lay the noodles flat on a baking sheet to prevent sticking.
3. In a large skillet over medium heat, brown the ground beef and Italian sausage. Break meat apart as it cooks. Drain excess fat. Stir in 4 cups marinara sauce and simmer about 15 minutes to meld flavors. Season to taste with salt and pepper.
4. In a medium bowl, combine 15 oz ricotta, 1 egg, 2 tablespoons Italian seasoning, salt, and pepper. Mix until smooth and well combined.
5. Assemble: Spread a thin layer of meat sauce on the bottom of the baking dish. Place three noodles across. Dollop and spread half the ricotta mixture over the noodles. Sprinkle with one-third of the shredded mozzarella and add one-third of the meat sauce.
6. Repeat the noodle–ricotta–mozzarella–sauce layer once more. Top with the final three noodles, the remaining meat sauce, the remaining mozzarella, and finish with 1 cup grated Parmesan.
7. Cover tightly with foil and bake 25 minutes. Remove foil and bake another 25 minutes until cheese is golden and sauce is bubbling.
8. Let rest 10 minutes before slicing. Garnish with fresh basil if desired and serve.

If you want plating and pairing inspiration, these serving and pairing ideas offer quick, tasty combos.

Best ways to enjoy it

• Plate thick slices with a simple arugula salad dressed in lemon vinaigrette to cut the richness.
• Serve with garlic bread or an olive-and-tomato bruschetta for texture contrast.
• For wine pairing: a medium-bodied red like Chianti or Sangiovese complements the tomato-meat profile.
• For kid-friendly service: add a side of steamed green beans or roasted carrots.

Storage and reheating tips

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F oven covered with foil until hot (about 20–30 minutes), or microwave single portions until 165°F.
• Freeze: Cool completely, then wrap individual slices or the whole pan tightly with plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
• Food safety: Don’t leave lasagna at room temperature more than 2 hours. Reheat to an internal temperature of 165°F for safety.

Helpful cooking tips

• Brown meats in batches to avoid steaming; better browning = better flavor.
• Drain excess fat but leave a tablespoon to carry flavor.
• Simmer the sauce for at least 10–15 minutes to concentrate flavors; add a splash of red wine if you have it.
• Slightly undercook noodles so layers finish perfectly in the oven.
• Let the pan rest after baking — it helps the lasagna set and slice neatly.
• For a glossy top, mix a little olive oil into the top layer of cheese before baking.

Recipe variations

• Vegetarian lasagna: Replace meat with a mixture of sautéed mushrooms, zucchini, eggplant, and a handful of chopped spinach.
• White lasagna: Swap marinara for béchamel and use shredded mozzarella and provolone. Add roasted chicken or sautéed leeks.
• Mexican-style: Use taco-seasoned beef, salsa in place of marinara, pepper jack cheese, and top with fresh cilantro and avocado.
• Gluten-free: Use gluten-free lasagna noodles or thinly sliced roasted eggplant as noodle layers.

Helpful answers

Q: How long does this lasagna take from start to finish?
A: About 1 hour 30 minutes total: 15–20 minutes prep, 25 minutes covered bake, 25 minutes uncovered bake, plus a 10-minute rest.

Q: Can I assemble this ahead of time?
A: Yes. Assemble fully, cover, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the bake time if baking straight from cold. For longer storage, freeze before baking.

Q: Can I use no-boil noodles?
A: Yes. Use them per package instructions; ensure there’s enough sauce so the no-boil noodles can hydrate while baking. You may need to add a little extra sauce or a splash of water.

Q: How can I keep slices from falling apart?
A: Let the lasagna rest 10–15 minutes after baking. Use a sharp knife and a thin spatula to lift slices. Chilling for 30 minutes tightens layers if you need very clean slices.

Q: Is it safe to freeze baked lasagna?
A: Absolutely. Cool completely, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge before reheating to ensure even heating.

Conclusion

This Classic Lasagna is a reliable, comforting casserole that’s perfect for feeding a family or making ahead for easy weeknight dinners. For another trusted version and technique ideas, compare notes with The Wholesome Dish’s classic lasagna and Valerie’s Classic Lasagna recipe.

Classic Lasagna

This Classic Lasagna layers seasoned beef and Italian sausage with a creamy ricotta mix and plenty of melting mozzarella, making it a crowd-pleaser for weeknights and potlucks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

  

For the meat sauce

• 1 pound ground beef Can substitute with ground turkey or chicken for a lighter version.
• 1 pound Italian sausage Can substitute with another type of sausage or omit for a vegetarian version.
• 4 cups marinara sauce Use a good-quality jar or homemade.

For the cheese filling

• 15 ounces ricotta cheese Stir in 2 tablespoons milk for extra creaminess if desired.
• 1 large egg Helps bind the ricotta filling.
• 2 tablespoons Italian seasoning Enhances flavor.

For assembly

• 9 pieces lasagna noodles (regular) Use no-boil noodles as a substitute, adding an extra 1/2 cup sauce.
• 3 cups shredded mozzarella
• 1 cup grated Parmesan cheese
• 1 bunch Fresh basil for garnish Optional, for serving.

Method

 

Preparation

1. Preheat oven to 375°F (190°C). Lightly oil or spray a 9x13-inch baking dish.
2. Cook the lasagna noodles per package directions until just al dente. Drain and lay the noodles flat on a baking sheet to prevent sticking.
3. In a large skillet over medium heat, brown the ground beef and Italian sausage. Break meat apart as it cooks. Drain excess fat.
4. Stir in the marinara sauce and simmer for about 15 minutes to meld flavors. Season to taste with salt and pepper.
5. In a medium bowl, combine ricotta cheese, egg, Italian seasoning, and season with salt and pepper. Mix until smooth and well combined.

Assembly

1. Spread a thin layer of meat sauce on the bottom of the baking dish.
2. Place three noodles across, dollop and spread half the ricotta mixture over the noodles, sprinkle with one-third of the shredded mozzarella, and add one-third of the meat sauce.
3. Repeat the noodle–ricotta–mozzarella–sauce layer once more.
4. Top with the final three noodles, the remaining meat sauce, the remaining mozzarella, and finish with grated Parmesan.

Cooking

1. Cover tightly with foil and bake for 25 minutes.
2. Remove foil and bake another 25 minutes until cheese is golden and sauce is bubbling.
3. Let rest for 10 minutes before slicing and serve garnished with fresh basil if desired.

Notes

For best results, let the lasagna rest for 10-15 minutes after baking for clean slices. Refrigerate leftovers in an airtight container for up to 3–4 days.