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Classic Homemade Lasagna

A comforting Italian-American classic with layers of rich meat sauce, creamy ricotta, tender pasta, and melted mozzarella. Perfect for family dinners and special occasions.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 1 lb ground beef
  • 1/2 lb Italian sausage
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1 can 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 12 oz tomato sauce
  • 1/2 cup water
  • 2 tsp sugar
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 5 oz lasagna noodles
  • 15 oz ricotta cheese
  • 1 large egg
  • 2 tbsp fresh parsley chopped
  • 3 cups shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet over medium heat, cook the ground beef, sausage, and onion until browned. Drain excess fat. Stir in garlic and cook 1 minute.
  3. Add crushed tomatoes, tomato paste, tomato sauce, and water. Stir in sugar, basil, oregano, salt, and pepper. Simmer uncovered for 30 minutes, stirring occasionally.
  4. Meanwhile, cook lasagna noodles according to package instructions. Drain and lay flat on a baking sheet to prevent sticking.
  5. In a medium bowl, combine ricotta cheese, egg, and parsley. Mix well.
  6. Spread 1 cup of meat sauce on the bottom of a 9x13-inch baking dish. Layer with 4 noodles, 1/3 of the ricotta mixture, 1/3 of the mozzarella, and 1/4 of the meat sauce. Repeat layers twice. Finish with noodles, remaining sauce, and top with Parmesan and the last of the mozzarella.
  7. Cover with foil (to prevent sticking, spray foil with cooking spray). Bake for 25 minutes. Remove foil and bake an additional 25 minutes until cheese is golden and bubbly.
  8. Let rest 15 minutes before slicing and serving.

Nutrition Facts (per serving)

Calories: 610kcalCarbohydrates: 45gProtein: 35gFat: 30g

Notes

Make ahead: Lasagna can be assembled a day in advance and refrigerated before baking.
Freezer friendly: Freeze unbaked lasagna tightly wrapped for up to 3 months. Bake from frozen at 350°F, covered, for 1 hour 15 minutes, then uncover and bake 20 minutes more.
Vegetarian option: Replace meat with sautéed vegetables like zucchini, mushrooms, and spinach.

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