Comforting Lasagna
I remember the first time I made this lasagna: the house smelled like a cozy Italian restaurant, and everyone hovered around the oven until it cooled enough to slice. This lasagna is a straightforward, crowd-pleasing bake: layers of meaty tomato sauce, creamy ricotta, and melted mozzarella come together into a familiar comfort food that’s perfect for family dinners, potlucks, or Sunday meal prep. If you want something reliably comforting and easy to scale, this is the one — and it pairs nicely with other lasagna variations in my recipe roundups, like this guide to the best recipe for lasagna.
What makes this recipe special
- Classic, homey flavors: a balanced meat sauce (beef + Italian sausage) gives depth without fuss.
- Weeknight-friendly steps: most of the work is one-pot sauce and simple assembly.
- Family-approved: kids love the cheese pull, and leftovers reheat beautifully.
- Flexible: use regular or no-boil noodles; the recipe adapts to what’s in your pantry.
“This lasagna always wins dinner. Rich sauce, creamy ricotta, and the top gets perfectly golden — a recipe that feels like home.” — a regular at my table
This dish fits every occasion from a relaxed weeknight to a holiday table. It’s also economical: ground meats and canned tomatoes stretch into multiple servings, and you can make it a day ahead.
How this recipe comes together
Quick overview so you know what to expect:
- Brown the meat and sweat aromatics.
- Simmer crushed tomatoes with herbs for a flavorful meat sauce (30 minutes).
- Mix ricotta and egg for a silky cheese layer.
- Layer sauce, noodles, ricotta, mozzarella, and Parmesan in a 9×13 pan.
- Bake covered, then uncovered to brown the top.
- Rest 10 minutes before slicing so layers set.
This structure keeps the assembly simple and ensures even cooking and melded flavors.
Gather these items
- 12 lasagna noodles (regular or no‑boil) — no‑boil saves time; break or trim to fit if needed.
- 1 lb ground beef
- 1 lb Italian sausage (mild or hot, depending on preference)
- 1 onion, chopped
- 2 cloves garlic, minced
- 28 oz crushed tomatoes (one large can)
- 16 oz ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped (or 2 tsp dried)
- 2 tbsp fresh parsley, chopped (or 2 tsp dried)
- Salt and pepper to taste
Substitution notes: swap turkey or chicken sausage for a lighter version, or replace half the beef with a vegetable layer for more greens — for ideas see this best veggie lasagna guide that walks through veggie-forward swaps.
Cooking method
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- If using regular noodles, cook them in salted boiling water according to package directions. Drain and lay them flat on a baking sheet or clean towel to prevent sticking. If using no‑boil noodles, skip this step.
- Heat a large skillet over medium. Add ground beef and Italian sausage. Brown, breaking the meat into small pieces. Drain off excess fat.
- Add the chopped onion and garlic to the skillet. Cook 4–5 minutes until the onion is soft and translucent.
- Stir in the crushed tomatoes, basil, parsley, salt, and pepper. Bring to a simmer, then reduce heat and cook gently for 30 minutes so the flavors deepen. Stir occasionally.
- In a medium bowl, combine the ricotta, egg, and a pinch of salt. Mix until smooth — the egg helps the ricotta set when baked.
- Spread a thin layer of meat sauce on the bottom of the prepared baking dish to prevent sticking.
- Arrange a single layer of noodles over the sauce. Spread one-third of the ricotta mixture over the noodles. Sprinkle a layer of mozzarella and a little Parmesan.
- Repeat: sauce → noodles → ricotta → mozzarella for two more layers. Finish with the remaining sauce and top with the last of the mozzarella and Parmesan.
- Cover the pan tightly with foil and bake for 25 minutes.
- Remove the foil and bake another 25 minutes until the top is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing so the layers set and you get clean pieces.
Tip: If your sauce seems watery and you’re using no‑boil noodles, cook the sauce a little longer or use slightly less sauce between layers to avoid a soggy center. For a richer finish, sprinkle extra Parmesan right before serving.
Best ways to enjoy it
- Slice into generous squares and serve with garlic bread or a crisp green salad for contrast.
- For a more elegant plate, use a wide spatula to lift a portion and top with a sprinkle of fresh basil and extra grated Parmesan.
- Pairings: a simple Caesar or mixed greens and a medium-bodied red wine like Chianti or Sangiovese. If you prefer beer, a malty amber ale works nicely.
A lighter accompaniment like steamed green beans or roasted Brussels sprouts helps balance the richness.
How to store & freeze
Short-term: Cool leftover lasagna to room temperature (no more than two hours), then store airtight in the refrigerator for up to 4 days. Reheat individual portions in the microwave (cover loosely) or in a 350°F oven until warmed through.
Freezing: For make-ahead meals, assemble in a freezer-safe pan, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Bake from frozen: remove plastic, keep foil on, bake at 375°F for about 60–75 minutes, then remove foil and bake until the top is browned and the center is hot (check with a thermometer for 165°F).
Food safety: Always cool within two hours and reheat leftovers to 165°F for safety.
Pro chef tips
- Drain the browned meat well. Excess fat can make the lasagna greasy.
- Let it rest. Ten minutes makes a huge difference to slicing clean pieces.
- Cheese distribution: reserve some mozzarella for the very top so it browns nicely.
- Fresh herbs boost flavor at the end. Stir most into the sauce, then sprinkle a little fresh basil after baking.
- No‑boil noodles: add a couple tablespoons more sauce if the noodles look dry during assembly; they absorb liquid while baking.
- Make-ahead: assemble the night before and bake the next day; flavors deepen and assembly stress disappears. For a shortcut, use pre-shredded cheeses and pre-chopped onion.
For an alternate meat/vegetable mix and cottage cheese option, check this practical beef and veggie lasagna with cottage cheese recipe that uses similar layering ideas.
Flavor swaps
- Vegetarian: Replace meat with a mix of roasted mushrooms, spinach, zucchini, and eggplant. Use a robust tomato sauce and consider adding a layer of sliced roasted red peppers. See this best veggie lasagna for vegetable-forward methods.
- White lasagna: Swap tomato sauce for a béchamel or Alfredo, add sautéed mushrooms and spinach, and use Italian sausage or chicken for protein.
- Spicy: Use hot Italian sausage and add red pepper flakes to the sauce.
- Cheesy variations: Mix shredded fontina or provolone with the mozzarella for a creamier melt.
Your questions answered
Q: Can I use no‑boil noodles?
A: Yes. No‑boil noodles work well and save time. Reduce excess sauce slightly and make sure there’s enough liquid in the pan for the noodles to hydrate while baking.
Q: How long does this take from start to finish?
A: Active hands-on time is about 30–40 minutes. Sauce simmering and baking add roughly 85 minutes, so plan around 2 hours total (most of that is hands-off).
Q: Can I make it ahead and freeze?
A: Absolutely. Assemble and freeze for up to 3 months. Bake from frozen at 375°F for about 60–75 minutes, then uncover and bake until bubbly and golden.
Q: How do I avoid watery lasagna?
A: Drain browned meat, don’t over-sauce the layers if using no‑boil noodles, and allow a 10-minute rest after baking so the center sets.
Q: Is ricotta necessary?
A: Ricotta gives the creamy, slightly tangy layer that defines this lasagna. You can substitute cottage cheese for a lighter texture, or mix ricotta with a little mascarpone for extra richness.
Conclusion
This lasagna is a dependable weeknight-to-holiday recipe — familiar, adaptable, and forgiving. If you want a step-by-step restaurant-worthy version to compare technique, the Best Lasagna Recipe – Comforting & Restaurant-Worthy offers great professional tips. For a lighter, soup-style take that keeps lasagna flavors but shortens the assembly, see the Comforting Lasagna Soup recipe.
Classic Italian Lasagna
Ingredients
Method
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- If using regular noodles, cook them in salted boiling water according to package directions. Drain and lay flat on a baking sheet or clean towel to prevent sticking. Skip if using no-boil noodles.
- Heat a large skillet over medium heat. Add the ground beef and Italian sausage. Brown the meat, breaking it into small pieces. Drain excess fat.
- Add the chopped onion and garlic to the skillet. Cook for 4-5 minutes until the onion is soft and translucent.
- Stir in the crushed tomatoes, basil, parsley, salt, and pepper. Bring to a simmer, then reduce heat and cook gently for 30 minutes, stirring occasionally.
- In a medium bowl, combine ricotta, egg, and a pinch of salt. Mix until smooth.
- Spread a thin layer of meat sauce at the bottom of the prepared baking dish.
- Arrange a single layer of noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, followed by a layer of mozzarella and some Parmesan.
- Repeat the layers: sauce, noodles, ricotta, mozzarella for two more layers. Finish with remaining sauce and top with mozzarella and Parmesan.
- Cover the pan tightly with foil and bake for 25 minutes. Remove the foil and bake another 25 minutes until bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing to allow the layers to set.
