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The Best Homemade Classic Beef Lasagna Recipe

A thick, layered slice of classic lasagna with rich meat sauce and melted cheese, served on a white plate.
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This is the classic Italian-American lasagna recipe you need for a satisfying family dinner. You will layer rich meat sauce, creamy ricotta filling, tender noodles, and plenty of mozzarella cheese, then bake it until bubbly. This recipe is simple to follow and makes a large, comforting casserole.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Italian sausage (optional, use all beef if preferred)
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles (standard, not no-boil)
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon garlic powder
  • 4 cups shredded mozzarella cheese
  • 1 tablespoon olive oil

Instructions

  1. Prepare the meat sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and sausage (if using). Cook until browned, breaking it up with a spoon. Drain excess fat.
  2. Stir in marinara sauce, tomato sauce, basil, oregano, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes while you prepare the cheese mixture.
  3. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and lay them flat on parchment paper or wax paper to prevent sticking.
  4. Prepare the ricotta filling: In a medium bowl, mix together the ricotta cheese, egg, 1/4 cup Parmesan cheese, and garlic powder until well combined.
  5. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  6. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  7. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  8. Spread half of the ricotta cheese mixture evenly over the noodles.
  9. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  10. Spoon half of the remaining meat sauce over the mozzarella.
  11. Repeat the layers: Add four more noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  12. Top with the final four noodles and the remaining mozzarella cheese. Sprinkle a little extra Parmesan cheese on top.
  13. Bake: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  14. Remove the foil and continue baking for another 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  15. Rest: Let the lasagna rest on the counter for 10 to 15 minutes before slicing and serving. This helps the layers set.

Notes

  • You can make this classic lasagna recipe ahead of time. Assemble the entire dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the initial covered baking time if baking straight from the refrigerator.
  • For a freezer-friendly meal, assemble the lasagna in a disposable aluminum pan, cover tightly with two layers of foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking, or add about 30 minutes to the covered baking time if baking from frozen.
  • If you want a richer flavor, substitute half of the ground beef with ground Italian sausage.

Nutrition

Find it online: https://littlekitchendiary.com/easy-homemade-lasagna-recipe/