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The Best Homemade Lasagna with Classic Ricotta and Meat Sauce

A tall, multi-layered slice of rich meat lasagna with melted, bubbly cheese topping.
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Make the ultimate comfort food with this classic homemade lasagna recipe. It features rich ground beef and sausage meat sauce, creamy ricotta cheese layers, and plenty of melted mozzarella. This recipe is simple to assemble and perfect for family dinners or make-ahead freezer meals.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 pound Italian sausage, casings removed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups shredded mozzarella cheese

Instructions

  1. Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add ground beef and sausage. Cook, breaking up the meat, until browned. Drain excess fat.
  2. Add chopped onion to the pot and cook until soft, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
  4. Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley. Mix well until fully combined.
  5. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and lay them flat on parchment paper to prevent sticking.
  6. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: Add another layer of four noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  13. Top with the final four noodles and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese, if desired.
  14. Bake: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  15. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  16. Rest: Let the lasagna rest for 15 minutes before slicing and serving. This helps the layers set.

Notes

  • For make-ahead lasagna: Assemble the entire dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • For freezer-friendly lasagna: Assemble the dish in a disposable aluminum pan, cover tightly with two layers of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen by adding about 1 hour to the total covered baking time.
  • If you are interested in organized meal planning for your family dinners, look into resources for meal planning to keep your week organized.

Nutrition

Find it online: https://cutcooktaste.com/best-homemade-lasagna-recipe/