There’s a reason lasagna shows up at every family gathering, every potluck, and every “I need to bring a big pan of something comforting” occasion: it feeds a crowd, it tastes even better the next day, and it hits that specific craving for melty cheese, rich tomato sauce, and tender noodles all layered into one glorious dish. This classic lasagna is the recipe I come back to again and again — a deeply savory meat sauce simmered low and slow, a creamy ricotta layer seasoned just right, and plenty of mozzarella pulling into strings with every serving.
It’s not a fussy recipe, but it does reward a little patience. Give the sauce time to develop, layer with a light hand, and let the whole thing rest before you cut into it. Do those three things and you’ll have a lasagna that holds its shape on the plate and tastes like it took all day — because, well, it kind of did, in the best way.
Why You’ll Love This Recipe
- It’s genuinely classic. No shortcuts that compromise flavor — just a real meat sauce, real cheese, and layers built the traditional way.
- It feeds a crowd. One 9×13-inch pan serves 8 to 10 people, which makes it perfect for family dinners, potlucks, or freezing for later.
- It tastes even better as leftovers. The flavors meld overnight, so lasagna is one of those rare dishes that’s arguably best on day two.
- It’s freezer-friendly. Assemble now, bake later — this recipe holds up beautifully whether you bake it fresh or pull it from the freezer weeks down the line.
Ingredient Notes
- Ground beef and Italian sausage: Using a mix of the two gives the sauce more depth than either one alone. The sausage brings built-in seasoning; the beef brings richness.
- Canned crushed tomatoes and tomato paste: Crushed tomatoes give the sauce body without needing to simmer all day, while tomato paste deepens the color and concentrates the flavor.
- Ricotta cheese: Whole-milk ricotta makes for a creamier, richer filling. Mixing in an egg helps it set into distinct layers instead of turning watery.
- Mozzarella: Low-moisture, whole-milk mozzarella melts best and won’t make your lasagna soggy the way fresh mozzarella can.
- Parmesan: A generous amount goes into both the ricotta mixture and on top for that irresistible golden, slightly crisp crust.
- Lasagna noodles: Traditional dried noodles (boiled just shy of al dente) give the best texture, but no-boil noodles work in a pinch — just add a little extra sauce to compensate for the moisture they’d otherwise absorb.
- Fresh basil and dried oregano: A combination of fresh and dried herbs keeps the sauce tasting bright rather than flat.
Classic Lasagna
Prep time: 30 minutes | Cook time: 1 hour 45 minutes | Rest time: 15 minutes | Serves: 8–10
For the Meat Sauce
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 pound ground beef
- 1 pound Italian sausage, casings removed
- 1 (6-ounce) can tomato paste
- 2 (28-ounce) cans crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh basil, plus more for garnish
For the Cheese Layers
- 15 ounces whole-milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 16 ounces low-moisture whole-milk mozzarella, shredded (about 4 cups)
To Assemble
- 12 dried lasagna noodles
- Extra Parmesan, for topping
Instructions
- Make the meat sauce. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add the ground beef and sausage, breaking it up with a spoon, and cook until browned, about 8 minutes. Drain excess fat if needed.
- Build the sauce. Stir in the tomato paste and cook for 1–2 minutes to deepen its color. Add the crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Bring to a simmer, then reduce the heat to low and let it cook, uncovered, for 30–45 minutes, stirring occasionally, until thickened. Stir in the fresh basil at the end.
- Boil the noodles. While the sauce simmers, bring a large pot of salted water to a boil. Cook the lasagna noodles until just shy of al dente (they’ll finish cooking in the oven). Drain and lay them flat on a baking sheet lined with a kitchen towel so they don’t stick together.
- Mix the ricotta filling. In a medium bowl, stir together the ricotta, egg, 1/4 cup of the Parmesan, salt, and pepper until smooth.
- Preheat the oven to 375°F (190°C).
- Layer the lasagna. Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Lay down 3–4 noodles, slightly overlapping. Spread a third of the ricotta mixture over the noodles, followed by a third of the remaining meat sauce, and a third of the mozzarella. Repeat this layering two more times, finishing with a final layer of noodles, sauce, and the remaining mozzarella. Sprinkle the top with extra Parmesan.
- Bake covered. Cover the dish tightly with foil (tent it slightly so the cheese doesn’t stick) and bake for 30 minutes.
- Bake uncovered. Remove the foil and continue baking for 15–20 minutes, until the cheese is bubbling and golden in spots.
- Rest before slicing. Let the lasagna rest for 15 minutes before cutting — this is the step that keeps your slices intact instead of sliding apart. Garnish with fresh basil and serve.
Tips for the Best Lasagna
- Don’t skip the rest time. Cutting into lasagna straight out of the oven is the number one reason slices fall apart. Fifteen minutes lets everything set.
- Go light on the sauce between layers. A thick, even layer works better than a heavy pour — too much sauce makes for a soupy lasagna.
- Salt each layer, not just the sauce. A little salt in the ricotta mixture makes a noticeable difference in the final flavor.
- Let it cool slightly before covering leftovers to avoid trapping steam and making the top layer soggy.
Make-Ahead and Storage
- To make ahead: Assemble the lasagna up to a day in advance, cover tightly, and refrigerate unbaked. Add 10–15 minutes to the covered bake time if going in cold.
- To freeze: Assemble in a freezer-safe dish, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking, or bake from frozen at 375°F for about 1.5 hours covered, then 20–25 minutes uncovered.
- Leftovers: Store covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave or cover the whole pan with foil and warm in a 350°F oven until heated through.
Frequently Asked Questions
Can I use no-boil noodles? Yes. Since they absorb more liquid as they cook, add about 1/2 cup of water or extra sauce to keep the layers from drying out, and make sure every noodle is fully covered by sauce or filling.
Can I make this vegetarian? Swap the meat for a mix of sautéed mushrooms, zucchini, and spinach, or use a plant-based ground “meat” alternative in the same quantity.
Why is my lasagna watery? This usually comes from excess moisture in the ricotta or vegetables, or from undercooking the sauce. Simmering the sauce until thickened and draining any watery ricotta beforehand both help.
Can I use cottage cheese instead of ricotta? Yes — blend it briefly for a smoother texture, though the flavor will be slightly tangier.