Introduction
There is no dish that says “I love you” quite like a pan of Classic Homemade Lasagna. It is the undisputed heavyweight champion of comfort food. With its layers of tender pasta, savory meat sauce, and a trio of melted cheeses, it’s a meal that turns an ordinary dinner into a celebration.
While lasagna can be a “weekend project,” I promise you that the extra effort is worth every single second. This isn’t a “shortcut” recipe; this is an authentic, deep-dish masterpiece designed to feed a crowd and satisfy the soul. Whether you’re hosting a family reunion or just want to fill your freezer with the best comfort food on earth, this lasagna is the gold standard.
Why You’ll Love This Recipe
- Deep Flavor Profile: We simmer the meat sauce slowly to develop a rich, complex taste.
- Triple-Cheese Goodness: A blend of Ricotta, Mozzarella, and Parmesan for the ultimate “cheese pull.”
- Feeds a Crowd: One pan provides 12 generous servings.
- Better the Next Day: The flavors meld in the fridge, making leftovers absolutely incredible.
- Customizable: Easy to adapt for vegetarians or different meat preferences.
Ingredients
- 1 lb Ground Beef & 1 lb Italian Sausage: A 50/50 mix provides the best flavor and texture.
- 1 Box Lasagna Noodles: I prefer the traditional “boil-and-drain” noodles for the best bite.
- 1 (28 oz) jar high-quality Marinara Sauce: Or two if you like it extra saucy!
- 15 oz Ricotta Cheese: The creamy heart of the lasagna.
- 1 Large Egg: To mix with the ricotta for a stable, fluffy layer.
- 4 cups Shredded Mozzarella Cheese: Divided.
- 1/2 cup Grated Parmesan Cheese: For that nutty, salty finish.
- 1 small Onion & 3 cloves Garlic: The flavor foundation for the meat sauce.
- 1 tablespoon Italian Seasoning: To boost the herb profile.
Instructions
- The Meat Sauce: In a large pot, brown the beef and sausage with the diced onion and garlic. Drain the excess fat. Stir in your marinara sauce and Italian seasoning. Let it simmer on low for at least 20 minutes while you prep the rest.
- The Pasta: Boil the lasagna noodles according to package directions. Drain and lay them flat on parchment paper to prevent sticking.
- The Ricotta Mix: In a medium bowl, whisk the ricotta cheese, egg, and half of the Parmesan cheese.
- The Assembly: In a 9×13 inch baking dish, spread a thin layer of meat sauce on the bottom.
- Layer 1: Lay 3–4 noodles over the sauce. Spread a layer of the ricotta mixture over the noodles, then a layer of meat sauce, and a handful of mozzarella.
- Repeat: Repeat the layers (Noodles -> Ricotta -> Meat Sauce -> Mozzarella) until you run out of ingredients, usually 3–4 layers deep.
- The Top: Finish with a layer of noodles topped with the remaining meat sauce, mozzarella, and the rest of the Parmesan.
- Bake: Cover with foil (don’t let the foil touch the cheese!) and bake at 375°F (190°C) for 25 minutes.
- The Reveal: Remove the foil and bake for another 20 minutes until the cheese is bubbly and golden brown.
- The Rest: Important! Let the lasagna rest for 15 minutes before slicing. This prevents it from sliding apart and ensures beautiful, clean layers.
Pro-Tips for Success
- Simmer the Sauce: The longer the meat sauce simmers, the better it gets.
- Don’t Overcook the Noodles: Aim for “al dente” (slightly firm). They will continue to cook and absorb sauce in the oven.
Frequently Asked Questions (FAQ)
- Can I use “No-Boil” noodles? You can, but make sure you use extra sauce, as those noodles absorb more liquid than traditional ones.
- Can I freeze lasagna? Yes! It freezes beautifully. You can freeze the entire pan (unbaked) or individual cooked slices for easy lunches.