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Easy Lasagna Recipe

Easy Classic Lasagna

Steven
This is the classic, crowd-pleasing lasagna recipe that's been passed down through American kitchens for decades: layers of rich meat sauce made with ground beef and Italian sausage, creamy ricotta stabilized with egg, gooey mozzarella, and tender lasagna noodles baked until golden and bubbling. It's hearty, make-ahead friendly, and perfect for feeding a crowd or enjoying as leftovers that taste even better the next day.
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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine Italian
Servings 10 servings
Calories 520 kcal

Equipment

  • 9x13-inch baking dish (at least 2.5 inches deep) - Deep enough for four full layers
  • Large pot - For boiling noodles
  • Large skillet or Dutch oven - For the meat sauce
  • Wooden spoon or silicone spatula
  • Mixing bowls (large and medium)
  • Aluminum foil
  • Colander - For draining noodles
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Ladle or large spoon - For spreading sauce
  • Offset spatula - Helpful for spreading the ricotta mixture evenly (optional)

Ingredients
  

For the Meat Sauce

  • 1 lb ground beef - 450g, 80/20 blend recommended
  • 1 lb mild Italian sausage - 450g, casings removed
  • 1 medium yellow onion - finely diced
  • 4 cloves garlic - minced
  • 2 cans crushed tomatoes - 28 oz / 794g each
  • 1 can tomato paste - 6 oz / 170g
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp granulated sugar - balances acidity in the tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1/4 cup water - 60ml

For the Ricotta Layer

  • 32 oz whole-milk ricotta cheese - 907g
  • 2 large eggs
  • 1/2 cup freshly grated Parmesan cheese - 50g
  • 2 tbsp fresh parsley - finely chopped (or 1 tsp dried)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For Assembly

  • 12 lasagna noodles - standard, not no-boil, approximately 12 oz / 340g
  • 3 cups shredded low-moisture mozzarella cheese - 340g, divided
  • 1/2 cup freshly grated Parmesan cheese - 50g, divided

For Garnish (optional)

  • fresh parsley - chopped, for serving
  • grated Parmesan cheese - for serving

Instructions
 

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Cook diced onion for 5 minutes until softened, then add minced garlic and cook for 1 minute.
  • Add ground beef and Italian sausage (casings removed). Cook over medium-high heat for 8-10 minutes, breaking up the meat, until fully browned. Drain excess fat.
  • Stir in crushed tomatoes, tomato paste, water, dried basil, oregano, garlic powder, onion powder, sugar, salt, and pepper. Simmer uncovered on low for at least 20-30 minutes (ideally 45 minutes) to develop flavor.
  • Bring a large pot of generously salted water to a boil. Cook lasagna noodles 2 minutes less than package instructions. Drain, rinse briefly with cold water, and lay flat on an oiled sheet to prevent sticking.
  • In a bowl, mix ricotta cheese, eggs, 1/2 cup grated Parmesan, chopped parsley, salt, and pepper until smooth. Set aside. Preheat oven to 375°F (190°C).
  • Lightly grease a 9x13-inch baking dish. Spread 1 cup meat sauce on the bottom.
  • Layer 3 noodles, one-third of ricotta mixture, one-quarter of remaining sauce, 3/4 cup mozzarella, and 2 tbsp Parmesan. Repeat twice more. Top with final 3 noodles, remaining sauce, all remaining mozzarella, and Parmesan.
  • Cover tightly with foil (spray underside to prevent sticking) and bake for 45 minutes. Remove foil and bake uncovered 15-20 minutes until cheese is golden and sauce bubbles. A knife should slide easily into the center.
  • Remove from oven and let rest uncovered for at least 15 minutes (20-25 preferred) before slicing into squares with a sharp knife and wide spatula.

Notes

  • Drain ricotta in a strainer for 30 minutes if watery to prevent a runny filling.
  • The 1 tsp sugar in the sauce balances tomato acidity without sweetness.
  • Make the meat sauce up to 2-3 days ahead or freeze for up to 3 months for easier assembly.
  • Use freshly grated cheeses for best melting and flavor—avoid pre-shredded with anti-caking agents.
  • Season pasta water generously as it's the only chance to flavor the noodles.
  • For no-boil noodles, add extra 1/4 cup water to the sauce and ensure full sauce coverage.
  • Assemble up to 24 hours ahead, refrigerate unbaked, and add 10-15 minutes to bake time.
  • Resting is essential for clean slices—layers will set and hold shape.
  • Freezes well: wrap whole pan or individual portions tightly; thaw overnight before reheating.
  • Reheat covered in oven at 350°F or microwave individual servings on medium power.
Keyword classic lasagna, italian comfort food, lasagna, make ahead dinner, meat lasagna