Classic Lasagna

I still remember the first time I layered this lasagna for a chilly Sunday family dinner — the sauce bubbled up the sides, the cheese browned in just the right spots, and everyone went back for seconds. This Classic Lasagna is the kind of comforting, crowd-pleasing recipe you make when you want a hearty weeknight winner or a centerpiece for a Sunday supper. It’s straightforward, forgiving, and built on familiar flavors: seasoned beef, tangy tomato sauce, silky ricotta, and gooey mozzarella.

Why you’ll love this dish

This lasagna hits familiar comfort-food notes while staying simple enough for a weekday meal. It’s budget-friendly, feeds a crowd, and the leftovers reheat beautifully — perfect for meal prep. The layers trap flavor so every bite has sauce, cheese, and tender pasta. It’s also flexible: swap the ground beef for turkey, use no-boil noodles, or make it vegetarian with hearty mushrooms and spinach.

“Best lasagna I’ve made at home — rich sauce, creamy ricotta, and a perfect cheese pull. Weeknight-friendly but impressive enough for guests.” — Home cook review

How this recipe comes together

Step-by-step overview:

• Cook the noodles while you brown the beef and build the sauce.
• Mix a simple ricotta filling with salt, pepper, and a touch of Italian seasoning.
• Layer sauce, noodles, ricotta, and mozzarella in a baking dish — repeat until full.
• Cover and bake to heat through, then uncover so the top becomes golden and bubbly.
• Rest briefly so the lasagna slices hold together.

This sets expectations: active stovetop time is mostly browning and simmering (about 20–25 minutes). Assembly takes 10–15 minutes. Bake time is 50 minutes total.

Gather these items

Key ingredients

• Lasagna noodles (regular or no-boil) — about 12 sheets, depending on pan size
• 1 lb (450 g) ground beef
• 24–28 oz (680–800 g) tomato sauce (or crushed tomatoes + a splash of tomato paste)
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella (plus extra for topping)
• ½ cup grated Parmesan cheese
• 1–2 tsp Italian seasoning
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1–2 tbsp olive oil
• Salt and black pepper to taste

Notes/substitutions:

• Ricotta swap: cottage cheese (drain and blend slightly) or a ricotta-alternative for dairy-free diets.
• Meat options: ground turkey, pork, or a plant-based crumbled option work well.
• Tomato sauce: use a well-seasoned marinara or canned crushed tomatoes; add a pinch of sugar if the sauce tastes too acidic.

Directions to follow

1. Preheat the oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and lay flat so they don’t stick. If using no-boil noodles, skip this step and add slightly less sauce when assembling.
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft, about 4–5 minutes. Stir in the minced garlic and cook 30 seconds more until fragrant.
4. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain excess fat from the pan.
5. Pour in the tomato sauce and stir in Italian seasoning, ½ tsp salt, and a few grinds of black pepper. Let the sauce simmer gently for 12–15 minutes to meld flavors. Taste and adjust seasoning.
6. In a bowl, combine the ricotta cheese with a pinch of salt, pepper, and a little Italian seasoning. For extra richness, stir in 1 egg (optional) or a tablespoon of grated Parmesan.
7. Spread a thin layer of meat sauce across the bottom of a 9×13-inch baking dish to prevent sticking. Add a layer of noodles, then spread half the ricotta mixture over the noodles. Sprinkle with a layer of mozzarella. Repeat: sauce → noodles → ricotta → mozzarella. Finish with a top layer of sauce and a generous sprinkling of mozzarella and Parmesan.
8. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake another 25 minutes, until the cheese is bubbly and golden.
9. Let the lasagna rest for 10–15 minutes before slicing so it sets and serves clean slices.

Serving suggestions

Best ways to enjoy it:

• Serve slices garnished with chopped fresh basil or parsley for brightness.
• Side pairings: a crisp green salad (arugula with lemon vinaigrette), garlic bread or a simple roasted vegetable (broccoli, zucchini, or green beans).
• Wine pairing: a medium-bodied red like Chianti or Sangiovese complements the tomato richness. For non-alcoholic, sparkling water with a lemon twist refreshes the palate.

Plate with a small spoonful of extra sauce on the side and a light sprinkle of Parmesan for presentation.

How to store & freeze

Storage and reheating tips:

• Refrigerator: Cool to room temperature, cover tightly, and refrigerate within 2 hours. Use within 3–4 days.
• Reheat slices: microwave single portions 1–2 minutes until hot, or reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes.
• Freeze: Wrap the whole casserole (or individual portions) tightly in plastic wrap and foil, or use an airtight container. Freeze up to 3 months.
• Baking from frozen: thaw overnight in the fridge for best results. Bake covered at 375°F (190°C) for 45–60 minutes; uncover for the last 10–15 minutes. If baking from frozen without thawing, allow extra time and check internal temperature — it should reach 165°F (74°C).

Food safety: always refrigerate leftovers within two hours and reheat to at least 165°F (74°C) before serving.

Pro chef tips

Helpful cooking tips:

• Prevent watery layers: if your ricotta or cottage cheese is very wet, drain it briefly in a fine mesh sieve. Excess moisture can make the lasagna runny.
• Browning for flavor: let the beef get a little color before adding the sauce — those browned bits deepen the overall flavor.
• No-boil noodle trick: if using no-boil noodles, add a little extra sauce to ensure they soften during baking.
• Even layering: aim for three layers of noodles and two cheese layers for balanced slices that hold together.
• Crisp top: remove foil for the last 20–25 minutes and broil 1–2 minutes if you like more browning — watch carefully to avoid burning.

Creative twists

Recipe variations:

• Vegetarian: replace beef with sautéed mushrooms, zucchini, and spinach; add a layer of béchamel or extra ricotta.
• White lasagna: swap tomato sauce for a creamy Alfredo or béchamel with chicken and spinach.
• Mexican-inspired: use seasoned ground beef, black beans, corn, salsa in place of tomato sauce, and pepper jack cheese.
• Lighter version: use part-skim ricotta and mozzarella, or swap half the beef for finely chopped mushrooms to reduce calories.
• Gluten-free: use gluten-free lasagna sheets or thinly sliced zucchini/eggplant for noodle-free layers.

Helpful answers

Q: Can I make this ahead of time?
A: Yes — assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. If you plan to store longer, freeze instead. Bring chilled lasagna to room temperature (about 30 minutes) before baking for more even cooking.

Q: Can I use no-boil noodles?
A: Absolutely. With no-boil noodles, skip the precook step and ensure there’s enough sauce (slightly more than the recipe calls for) so the noodles can absorb moisture and soften during baking.

Q: How long does it take from start to finish?
A: Active prep is about 30–40 minutes (simmering sauce + assembly). Baking is 50 minutes, plus a 10–15 minute rest — plan roughly 1 hour 40 minutes total.

Q: Can I freeze before or after baking?
A: Both work. Freeze before baking (tightly wrapped) and thaw overnight before baking. If frozen after baking, reheat from thawed or bake longer if frozen solid. Always ensure internal temperature reaches 165°F (74°C).

Q: Any tips for a richer ricotta layer?
A: Stir in an egg and 1–2 tablespoons grated Parmesan to the ricotta for richness and better slicing.

Conclusion

This Classic Lasagna is reliable, comforting, and adaptable — a go-to when you want something that satisfies a crowd and stores well for leftovers. For more variations and technique tips, I like to compare versions from trusted recipe sources like The Best Classic Lasagna – The Wholesome Dish and Classic Lasagna Recipe from Allrecipes to refine your favorite approach and discover new ingredient swaps.

Classic Lasagna

A comforting, crowd-pleasing lasagna with seasoned beef, tangy tomato sauce, creamy ricotta, and gooey mozzarella, perfect for family dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 420

Ingredients Method Notes

Ingredients

  

Noodles & Meat

• 12 sheets Lasagna noodles (regular or no-boil)
• 1 lb ground beef or substitute with ground turkey or plant-based meat

Sauce

• 24-28 oz tomato sauce (or crushed tomatoes + a splash of tomato paste) use a well-seasoned marinara if preferred
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1-2 tbsp olive oil
• 1-2 tsp Italian seasoning
• ½ tsp salt to taste
• black pepper, to taste

Cheese Filling

• 1 ½ cups ricotta cheese or cottage cheese blended slightly for a substitute
• 2 cups shredded mozzarella plus extra for topping
• ½ cup grated Parmesan cheese

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions; drain and lay flat.
3. In a large skillet, heat olive oil over medium heat, add chopped onion, and sauté until soft, about 4–5 minutes.
4. Stir in minced garlic and cook for 30 seconds more until fragrant.
5. Add ground beef and cook until fully browned, then drain excess fat.
6. Add tomato sauce, Italian seasoning, salt, and pepper, and let simmer for 12–15 minutes.
7. In a bowl, mix ricotta with a pinch of salt, pepper, and Italian seasoning.

Assembly

1. Spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish.
2. Layer noodles, then half the ricotta mixture, and sprinkle with mozzarella.
3. Repeat layers of sauce, noodles, ricotta, and mozzarella.
4. Top with the final layer of sauce and sprinkle with mozzarella and Parmesan.

Baking

1. Cover the dish tightly with foil and bake for 25 minutes.
2. Remove foil and bake for another 25 minutes until cheese is bubbly and golden.

Resting

1. Let the lasagna rest for 10–15 minutes before slicing.

Notes

Serve with fresh basil or parsley. Pairs nicely with a salad or garlic bread. For storage, refrigerate for up to 4 days or freeze for 3 months.