The Best Classic Lasagna Recipe – Homemade lasagna full of pasta, ricotta, a homemade meat sauce, and tons of cheese. This is the world’s best lasagna recipe!
I’ve been working on this meat lasagna recipe for over a year.
I set out to make the best traditional lasagna recipe. Every time I made it, I’d make little tweaks here and there until I thought it was just right.
I think I finally nailed it!
How to make lasagna:
- Make the meat sauce
- Make a ricotta cheese mixture
- Boil the pasta
- Assemble the lasagna
- Bake
- Cool
- Enjoy
How to layer lasagna:
- Spread a thin layer of pasta sauce in the bottom of a baking dish
- Make a layer of cooked lasagna noodles
- Spread an even layer of the ricotta cheese mixture
- Spread an even layer of meat sauce
- Repeat those layers two times
- Top it with a final layer of noodles, sauce, mozzarella, and parmesan cheese
How to bake lasagna:
- Cover the baking dish with aluminum foil
- Bake at 350 degrees F for 45 minutes
- Remove the foil and bake for 15 more minutes
- Let the lasagna rest for at least 15 minutes before slicing
Wondering what to serve with this amazing lasagna recipe? Try these.
- Cream Cheese Italian Pinwheels from Amanda’s Easy Recipes
- Salad with Homemade Garlic & Herb Vinaigrette
- Zesty Tomato Broccoli Salad – From Inspire a Creation
- Homemade Garlic Bread – From Recipe Tin Eats
You may also like:
- The Best Classic Meatloaf Recipe
- The Best Classic Chili Recipe
- The Best Classic Buttermilk Banana Bread Recipe
Watch the step by step video for The Best Classic Lasagna recipe below.
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Best Classic Lasagna Recipe
The Best Classic Lasagna Recipe - Homemade lasagna full of pasta, ricotta, a homemade meat sauce, and tons of cheese. This is the world's best lasagna recipe!
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Video
Ingredients
- 1 lb. ground beef
- 1/2 lb. sweet Italian sausage
- 1 medium onion -chopped
- 2 garlic cloves -minced
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can crushed tomatoes
- 2 (6 oz.) cans tomato paste
- 1/2 cup water
- 2 tablespoons sugar
- 3 teaspoons salt -divided
- 3 teaspoons Italian seasoning -divided
- 1 1/2 teaspoons dried basil leaves -divided
- 1/4 teaspoon ground black pepper
- 1/4 cup minced fresh flat-leaf parsley -divided
- 2 cups shredded mozzarella cheese -divided
- 15 oz. (1 ¾ cups) whole milk Ricotta cheese
- 1/2 cup grated parmesan cheese -divided
- 1 large egg
- 12 lasagna noodles
Instructions
- Preheat oven to 350 degrees F.
- Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
- Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
- As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, ¼ cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and ½ teaspoon basil. Stir until well incorporated.
- Cook the pasta al dente, according to it’s package directions.
- Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about ¼ cup). Layer 3 lasagna noodles, ⅓ of the ricotta mixture, and 1 ½ (level) cups of meat sauce. Repeat the layers twice.
- Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and ¼ cup parmesan.
- Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.
- Let the lasagna cool for 15-20 minutes before cutting.
Nutrition
Serving: 1/12th of the recipe | Calories: 463kcal | Carbohydrates: 36g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 1420mg | Potassium: 812mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1115IU | Vitamin C: 14.9mg | Calcium: 274mg | Iron: 3.7mg
Check out all of my great ground beef recipes.
This was delicious! I was super impressed with how it came out. The flavor was better then any lasagna I’ve tried in restaurants.
My entire family loved this lasagna! Restaurant quality. I’ve always used jarred sauce, but taking the time to make this sauce made all the difference. I omitted the sausage but still it was very flavorful.
Made this tonight for company! I was a little nervous trying a new recipe out on guests but it turned out really great! Will definitely make again!
I made this recipe for the first time for dinner guests. I followed the directions to a t with the exception of I substituted wine for water and after I removed the tinfoil I raised the temperature to 375 degrees. Absolutely everyone thought this was the best lasagna they’ve ever had. I was so happy that it turned out as good as it did. I liked it so much we’re getting together with friends later this week and I’m making the same dish. Thank you for your recipe.
This is the BEST Lasagna recipe I have ever followed. The final product was so good that we want to eat the whole batch. I thought I cut too big of pieces for the women that were at the dining room table. But I was wrong it wasn’t big enough. The ate the whole piece and wanted more. I followed the recipe to the t. with one exception instead of the half a glass of water I put a half a glass of red wine. I will definitely make this again.
This was my first try at making lasagna and it was a huge success! I had a few neighbors over fir dinner last night and they all loved it! I followed the recipe to the tee, but added 24 oz of pasta sauce and it was perfect! Thanks for sharing this fabulous recipe! It may be my new signature dish!
I made this receipe to a T .. minus the ricotta, just because I don’t like it.. and it was amazing .. this will be my go to lasagna recipe
So good! Will definitely make this again.
If cooking from frozen do you thaw first or cook frozen. And if so do you adjust the cooking time?
So divine!
I tried this recipe when we had guests last night and it was a hit! Very delicious!
Loved it! I made one fresh and froze one for another day. Both were so delicious. This is now our family lasagna recipe I will pass down to my kids.
Can I make this ahead of time?
Love this recipe, I even use the meat sauce to make spaghetti.
Fantastic, so simple and really delicious 😋
This is the best lasagna recipe i’ve tried! I’ve made it several times and It come out perfect every time – not too greasy, not too watery – just perfect !
My family raved about this lasagne recipe. It was delicious and easy to put together.
Love this recipe! Will make more sauce at later date to freeze & always have on hand. The ricotta cheese mixture will be perfect for stuffed shells or manicotti, it was so flavorful. I doubled the recipe & made 2 small containers (1) to freeze & (1) for the in-laws & (1) 9×13 for company that’s in the freezer.
First, let me explain that I don’t cook. But, I retired, so I have to do something. So my husband suggested I made lasagna. How hard can it be? After spending an afternoon, collecting ingredients, studiously following the recipe, baking it, letting it cool. I presented him, with what we both decided was the best lasagna ever. So now, I suppose I’ll have to make it again! Seriously, it was better than any restaurant lasagna we’ve ever had!
Bravo!
ALL I CAN SAY IS THAT THIS IS THE BEST LASAGNA RECIPE EVER! I’M AFRAID TO EVEN TRY ANOTHER. THE LASAGNA IS RESTAURANT DELICIOUS! IF I HAD ONE THING TO ADD, IT WOULD BE TO INCREASE THE RICOTTA MIXTURE BY A THIRD JUST FOR FIRST TIMERS WHO MAY RUN OUT SPREADING IT ON THE LAYERS; OR THOSE WHO LIKE THE EXTRA CHEESE TASTE. WILL DEFINITELY USE AGAIN AND AGAIN!!!