Classic Meat Lasagna
This cozy lasagna layers a rich meat sauce, tender pasta, creamy ricotta, and plenty of melted mozzarella. It takes a little time, but the steps are simple and the pan feeds a hungry table.
Total
110 min
Servings
8 servings
Level
Medium
Lasagna is the kind of dinner that makes the kitchen smell like someone has been cooking all day. The good news is that most of the work is just layering sauce, noodles, and cheese in the right order.
This version uses a hearty beef and tomato sauce, a simple ricotta filling, and regular lasagna noodles. You can make the sauce while the pasta cooks, then assemble everything in a 9-by-13-inch baking dish.
Let the lasagna rest after baking. That short wait helps the layers settle, so you get neater slices instead of a cheesy slide on the plate.
01What you'll need
Ingredients
20 items · 8 servings
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef, 80% to 90% lean
- 1/2 pound mild Italian sausage, casings removed if needed
- 1 teaspoon kosher salt, plus more for the pasta water
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 teaspoon sugar, optional, to balance acidity
- 1/4 cup chopped fresh basil or parsley, plus more for serving
- 1 container (15 ounces) whole-milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, divided
- 4 cups shredded low-moisture mozzarella cheese, divided
- Cooking spray or a little olive oil, for the baking dish
02How to make it
Step-by-step
1. Heat the oven and boil the noodles
Heat the oven to 375°F. Bring a large pot of salted water to a boil. Cook the lasagna noodles until just al dente, which means tender but still a little firm in the center. Drain, rinse briefly with cool water, and lay the noodles flat on a lightly oiled baking sheet so they do not stick together.
2. Start the meat sauce
Warm the olive oil in a large pot or deep skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until softened. Add the garlic and cook for 30 seconds, just until it smells fragrant.
3. Brown the meat
Add the ground beef and Italian sausage. Cook for 8 to 10 minutes, breaking the meat into small pieces with a spoon, until no pink remains. If there is a lot of fat in the pan, carefully spoon off most of it.
4. Simmer the sauce
Stir in the salt, pepper, Italian seasoning, red pepper flakes if using, and tomato paste. Cook for 1 minute. Add the crushed tomatoes, tomato sauce, and sugar if using. Simmer uncovered for 20 minutes, stirring now and then, until the sauce thickens slightly. Stir in the basil or parsley.
5. Mix the ricotta filling
In a medium bowl, stir together the ricotta, egg, 1/4 cup Parmesan, and 1 cup mozzarella. The egg helps the ricotta layer set as the lasagna bakes.
6. Build the first layers
Lightly grease a 9-by-13-inch baking dish. Spread about 1 cup of meat sauce over the bottom. Add 3 noodles, slightly overlapping if needed. Spread with one-third of the ricotta mixture, then spoon over about 1 1/2 cups meat sauce. Sprinkle with 3/4 cup mozzarella.
7. Finish layering
Repeat the noodles, ricotta, sauce, and mozzarella two more times. Top with the last 3 noodles, the remaining meat sauce, the remaining mozzarella, and the remaining 1/4 cup Parmesan.
8. Bake and rest
Cover the dish with foil, tenting it slightly so it does not touch the cheese. Bake for 25 minutes. Remove the foil and bake for 20 to 25 minutes more, until the sauce bubbles at the edges and the cheese is melted with golden spots. Let the lasagna rest for 15 minutes before slicing.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the lasagna up to 24 hours ahead, cover, and refrigerate. Add 10 to 15 minutes to the covered baking time if baking straight from the fridge.
- Storage: Cool leftovers, then cover and refrigerate for up to 4 days. Reheat slices in the microwave or in a 350°F oven until hot in the center.
- Freezing: Freeze the whole baked lasagna or individual slices for up to 3 months. Wrap well to prevent freezer burn. Thaw overnight in the refrigerator before reheating when possible.
- Noodle swap: You can use oven-ready noodles. Make sure the sauce is not too thick, because those noodles need moisture to soften. Add 1/4 cup water to the sauce if it looks very thick.
- Cheese swap: Cottage cheese can replace ricotta. For a smoother texture, blend it briefly or mash it with a fork before mixing with the egg.
- Meat swap: Use all ground beef, all sausage, ground turkey, or a plant-based ground meat. If using turkey, add an extra tablespoon of olive oil so the sauce tastes full and rich.
Cook's note
For tidy slices, do not skip the resting time. Lasagna straight from the oven is delicious, but it is also very loose. After 15 minutes, the cheese and sauce settle enough to cut cleanly.
04Frequently asked
Questions & answers
Can I make lasagna without boiling the noodles first?
Yes, if you use oven-ready lasagna noodles. Follow the layering method, but keep the sauce a little loose so the noodles can absorb moisture. Regular noodles usually need to be boiled first unless the package says otherwise.
Why is my lasagna watery?
The sauce may be too thin, the noodles may be overcooked, or the lasagna may have been sliced too soon. Simmer the sauce until it thickens, cook noodles just until al dente, and rest the baked lasagna for at least 15 minutes.
Can I make this vegetarian?
Yes. Skip the meat and use 1 to 1 1/2 pounds chopped mushrooms, zucchini, spinach, or a mix of vegetables. Cook them until their liquid mostly evaporates before adding the tomatoes, or the lasagna can turn watery.
How do I know when lasagna is fully baked?
The edges should be bubbling, the cheese should be melted, and a knife inserted in the center should feel hot when carefully touched. If using a thermometer, the center should reach 165°F.
Can I halve this recipe?
Yes. Use an 8-inch square baking dish and about half of each ingredient. The baking time will be a little shorter, usually 20 minutes covered and 15 to 20 minutes uncovered.
05Keep cooking
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