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Delicious classic lasagna layered with cheese, meat, and rich tomato sauce.

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
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.