Classic Lasagna

This classic lasagna is the one we make for Sunday dinner and special occasions. Layers of pasta, rich meat sauce, creamy ricotta, and melted mozzarella bake together into a golden, bubbling casserole. It takes a little time, but most of it is hands-off, and the leftovers are even better the next day.

It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.

Why You’ll Love This Recipe

• Rich, cheesy, and deeply comforting
• Feeds a crowd and freezes beautifully
• Even better the next day

Ingredients

• 1 lb ground beef
• 1/2 lb Italian sausage, casings removed
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) tomato sauce
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 12 lasagna noodles
• 15 oz ricotta cheese
• 1 large egg
• 1/4 cup chopped fresh parsley
• 3 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese

How to Make It

1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook the ground beef and sausage in a large skillet over medium-high heat, breaking the meat into crumbles, until browned. Drain any excess fat.
3. Add the onion and cook for 3 minutes, then add the garlic and cook for 30 seconds more.

4. Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and pepper. Simmer for 15 minutes.
5. While the sauce simmers, cook the lasagna noodles in a large pot of salted water until just shy of al dente. Drain and lay them flat on a baking sheet.
6. Stir the ricotta, egg, parsley, and half the Parmesan together in a bowl.
7. Spread 1 cup of meat sauce in the baking dish. Layer 3 noodles, 1/3 of the ricotta mixture, 1 cup of sauce, and 1 cup of mozzarella. Repeat twice more, then top with the remaining noodles, sauce, mozzarella, and Parmesan.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake 20 minutes more, until hot and bubbly and the cheese is golden. Rest for 15 minutes before slicing.

Pro Tips

• Let the lasagna rest before cutting it. It slices neatly instead of sliding apart.
• Use no-boil noodles if you prefer. Add 1/4 cup of water to the sauce so they have enough liquid to cook.
• Make the sauce ahead. It tastes even better the next day, and it saves time on assembly day.

Serving Suggestions

Serve with garlic bread and a big green salad. A glass of red wine makes it a true Sunday dinner.

Frequently Asked Questions

Can I make lasagna ahead of time?

Yes. Assemble it up to a day ahead, cover, and refrigerate. Add 10 minutes to the covered bake time.

Can I freeze lasagna?

Yes. Freeze the baked or unbaked lasagna, wrapped well, for up to 2 months. Thaw it overnight in the fridge before baking or reheating.

Can I make it vegetarian?

Yes. Skip the meat and add sauteed mushrooms, zucchini, and spinach to the sauce. The rest of the recipe stays the same.