There is nothing quite like a Classic Homemade Lasagna fresh out of the oven. With its layers of savory meat sauce, creamy ricotta cheese, and melted mozzarella, it is the definition of comfort food. While it may seem intimidating to build from scratch, mastering this Italian-American staple is surprisingly simple when you break it down.
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In this guide, we will walk you through the essential ingredients and the foolproof steps to creating a lasagna that will impress your family and friends.
Ingredients You’ll Need
To get that authentic, deep flavor, we recommend using high-quality ingredients. Here is what you will need:
The Meat Sauce
1 lb Ground Beef (80/20 lean-to-fat ratio is best)
1 lb Italian Sausage (sweet or spicy, removed from casings)
1 medium Onion, finely diced
3 cloves Garlic, minced
2 cans (28 oz) Crushed Tomatoes
2 tbsp Tomato Paste
2 tsp Dried Oregano
1 handful Fresh Basil, chopped
Salt and Black Pepper to taste
The Cheese Filling
15 oz Ricotta Cheese (full cream is preferred)
1 Egg, lightly beaten (this helps bind the cheese)
1/4 cup Fresh Parsley, chopped
1/2 cup Grated Parmesan Cheese
The Layers
12–15 Lasagna Noodles (boiled or "oven-ready")
4 cups Mozzarella Cheese, shredded
1/4 cup Parmesan Cheese (for the top)
Step-by-Step Instructions
1. Prepare the Meaty Ragù
Start by browning the ground beef and Italian sausage in a large pot over medium-high heat. Use a wooden spoon to break the meat into small crumbles. Once browned, drain the excess fat.
Add the onions and cook until translucent (about 5 minutes), then stir in the garlic and tomato paste for another minute. Pour in the crushed tomatoes, oregano, salt, and pepper. Simmer on low for at least 30 to 45 minutes. Stir in the fresh basil at the end.
2. Cook the Noodles
If you are using standard noodles, boil them in salted water according to the package directions, but aim for al dente (slightly firm). They will finish cooking in the oven. Drain and lay them flat on parchment paper to prevent sticking.
3. Mix the Ricotta Filling
In a medium bowl, combine the ricotta cheese, beaten egg, parsley, and 1/2 cup of Parmesan. Mix until smooth. This creates that signature creamy layer that balances the acidity of the tomato sauce.
4. Assemble the Lasagna
Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish and follow this layering sequence:
Bottom: Spread 1 cup of meat sauce (this prevents the noodles from sticking).
Noodles: Place 3–4 noodles across the dish, overlapping slightly.
Ricotta: Spread 1/3 of the ricotta mixture over the noodles.
Mozzarella: Sprinkle a generous handful of shredded mozzarella.
Sauce: Spoon over more meat sauce.
Repeat: Repeat the layers until you reach the top of the dish.
5. The Finishing Touch
For the final layer, top with the last of the meat sauce and a heavy coating of mozzarella and Parmesan cheese.
Baking and Serving
Cover and Bake: Cover the dish tightly with aluminum foil (make sure the foil doesn't touch the cheese!). Bake for 25 minutes.
Uncover: Remove the foil and bake for another 20–25 minutes until the cheese is bubbly and golden brown on top.
The Golden Rule: Let the lasagna rest for 15–20 minutes before slicing. If you cut it immediately, the layers will slide apart. Resting allows the structure to set, giving you those perfect, clean layers.
Top Tips for the Best Lasagna
Make it ahead: Lasagna actually tastes better the next day! You can assemble it, refrigerate it overnight, and bake it when you're ready.
Prevent a watery lasagna: Ensure your meat sauce has simmered long enough to thicken, and drain your ricotta if it looks extra wet.
Vegetarian option: Swap the meat for sautéed spinach, mushrooms, and zucchini for a delicious Veggie Lasagna.
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