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Classic Homemade Lasagna

A comforting and crowd-pleasing lasagna with layers of savory beef and sausage, creamy ricotta, and gooey mozzarella, perfect for family dinners or freezing for busy weeknights.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Meat
  • 12 pieces lasagna noodles Regular or no-boil; see note
  • 1 lb ground beef 80/20 gives good flavor
  • 1 lb Italian sausage Mild or hot, casings removed
Cheese Mixture
  • 2 cups ricotta cheese Whole-milk ricotta is richer
  • 1 large egg Beaten into ricotta for stability
  • 3 cups shredded mozzarella cheese Part-skim or whole-milk
  • 1/2 cup grated Parmesan cheese
Sauce and Seasoning
  • 2 cups marinara sauce Use a good-quality jar or homemade
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper To taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles per package directions until al dente. Drain and lay flat to prevent sticking.
  3. Heat a large skillet over medium. Brown the ground beef and Italian sausage, breaking it up as you go until no pink remains. Drain any excess fat.
  4. Add marinara, oregano, basil, garlic powder, onion powder, and salt and pepper to the meat. Stir and simmer for about 5 minutes to let flavors meld.
  5. In a medium bowl, combine ricotta cheese, the beaten egg, and a pinch of salt and pepper. Mix until smooth.
Assembly
  1. Spoon a thin layer of meat sauce into the bottom of a 9×13-inch baking dish.
  2. Lay 4 lasagna noodles over the sauce in a single layer. Spread half the ricotta mixture over the noodles. Sprinkle with one-third of the mozzarella. Add a layer of meat sauce on top.
  3. Repeat: 4 noodles, remaining ricotta, another third of the mozzarella, and more sauce.
  4. Finish with the last 4 noodles, remaining meat sauce, and the last third of mozzarella. Sprinkle Parmesan cheese evenly on top.
Baking
  1. Cover tightly with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake uncovered for 15 more minutes, until the cheese is bubbly and lightly golden.
  3. Let the lasagna cool for 10–15 minutes before slicing and serving to ensure clean portions.

Notes

For a lighter or vegetarian version, swap ground turkey or plant-based crumbles. No-boil noodles save time, just add a little extra sauce. Use fresh herbs in place of dried for a brighter finish.