Print

Best Classic Lasagna: Creamy, Cheesy, Irresistibly Comforting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic lasagna filled with rich meat sauce, creamy ricotta, and gooey mozzarella, perfect for family gatherings.

Ingredients

Scale
  • 1 lb ground beef
  • 1 lb Italian sausage
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 12 lasagna noodles
  • 3 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C), setting the stage for your lasagna masterpiece.
  2. Brown the ground beef and Italian sausage over medium heat until fully cooked, about 8-10 minutes. Don’t forget to drain any excess fat.
  3. Add chopped onion and minced garlic to the skillet, cooking until softened, about 5 minutes.
  4. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 20 minutes, letting those flavors meld together.
  5. Combine ricotta cheese, egg, Parmesan cheese, and parsley in a bowl. Mix until smooth and creamy.
  6. Cook the lasagna noodles according to package instructions until al dente, then drain and rinse with cold water.
  7. Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Layer 4 noodles over the sauce, then half of the ricotta mixture, a third of the mozzarella, and a third of the meat sauce. Repeat layers finishing with noodles, meat sauce, and mozzarella on top.
  8. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
  9. Let the lasagna rest for 15 minutes before slicing and serving.

Notes

To reheat, microwave individual slices or bake until heated through. Lasagna can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Scroll to Top