Classic Homemade Lasagna

A comforting classic layered with rich meat sauce, creamy ricotta, tender pasta and plenty of melted cheese. Perfect for preparing ahead and serving straight from the oven.

 

Ingredients

Meat Sauce

2 tablespoons olive oil

1 yellow onion, finely chopped

2 garlic cloves, minced

1 pound ground beef

½ pound ground pork or Italian sausage

2 tablespoons tomato paste

1 (28-ounce) can crushed tomatoes

1 (14-ounce) can tomato sauce

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon sugar

¼ cup fresh parsley, chopped

 

Ricotta Filling

1 (15-ounce) container ricotta cheese

1 large egg

½ cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 

For the lasagna

12 lasagna noodles, cooked according to package instructions

3 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil or parsley, for garnish (optional)

 

Instructions

Make the meat sauce: Heat the olive oil in a large pot or deep skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more. Add the ground beef and pork and cook until browned, breaking it up with a spoon. Drain excess fat if needed.

Add the tomato paste, crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes, salt, pepper, and sugar. Stir well and bring to a gentle simmer. Reduce the heat to low and cook for 25–30 minutes, stirring occasionally. Stir in the parsley.

Make the ricotta filling: In a medium bowl, combine the ricotta, egg, Parmesan, parsley, salt, and pepper. Mix until smooth.

Assemble the lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of meat sauce in the bottom of a 9 x 13-inch baking dish. Layer 3 lasagna noodles over the sauce, then spread with one-third of the ricotta mixture, top with meat sauce, and sprinkle with mozzarella. Repeat the layers two more times. Finish with a final layer of noodles, the remaining meat sauce, mozzarella, and Parmesan.

Bake the lasagna: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 20–25 minutes, until bubbling and golden on top. Let rest for 10–15 minutes before slicing. Garnish with fresh basil or parsley, if desired, and serve warm.