Here’s a classic homemade lasagna 🍝—rich, cheesy, and perfect for feeding a crowd.
Classic Lasagna
Ingredients (6–8 servings)
Meat Sauce
- 1 lb (450 g) ground beef or Italian sausage
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt & pepper, to taste
Cheese Filling
- 15 oz ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
- Optional: 1–2 tbsp chopped parsley
Other
- 9–12 lasagna noodles (regular or no-boil)
- 1–2 cups shredded mozzarella (for topping)
Instructions
- Preheat oven
- 375°F (190°C).
- Cook noodles
- Boil noodles according to package directions (skip if using no-boil). Drain.
- Make meat sauce
- Brown meat with onion and garlic; drain fat.
- Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper.
- Simmer 10–15 minutes.
- Mix cheese filling
- Combine ricotta, egg, mozzarella, Parmesan, and parsley.
- Assemble
- Spread a thin layer of sauce in a 9×13-inch dish.
- Layer noodles → cheese mixture → meat sauce.
- Repeat layers, ending with sauce.
- Top with shredded mozzarella.
- Bake
- Cover with foil; bake 25 minutes.
- Uncover and bake 15–20 minutes until bubbly and golden.
- Rest & serve
- Let stand 10 minutes before slicing.
Tips & Variations
- Extra cheesy: Add provolone or extra mozzarella between layers.
- Vegetarian: Use mushrooms, zucchini, and spinach instead of meat.
- Make ahead: Assemble, refrigerate up to 24 hours, then bake.
- Freezer-friendly: Freeze unbaked; bake from frozen at 375°F, covered, 60–70 minutes.
If you want, I can share a quick no-boil lasagna, a white chicken lasagna, or an old-fashioned grandma-style version.
