Best Classic Lasagna Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
12 servings
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Calories
463 kcal
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Course
Main Course, Dinner
Best Classic Lasagna Recipe
Description
This recipe starts with a rich meat sauce consisting of ground beef and sweet Italian sausage browned with onions and garlic, then simmered with tomato sauce, crushed tomatoes, tomato paste, and seasonings like basil, Italian seasoning, and parsley. Simmering allows flavors to meld while developing fullness.
The cheese mixture blends ricotta, mozzarella, Parmesan, egg, and fresh parsley seasoned with salt, basil, and Italian seasoning, producing a creamy filling that balances the acidic tomato meat sauce. Pasta noodles are cooked al dente before assembly, which ensures they hold their shape and texture after baking.
In a 13x9 inch dish, layers are built starting with a thin meat sauce base, followed by noodles, ricotta blend, more sauce, and shredded mozzarella repeated to fill. Baking at 350°F until bubbly completes the dish, setting the cheese and melding all components. The lasagna serves as a filling, traditional Italian American main, enjoyed with salads or crusty bread.
Ingredients
- 1 lb. ground beef
- 1/2 lb. Italian sausage sweet
- 1 medium onion -chopped
- 2 garlic minced, cloves
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can crushed tomatoes
- 2 (6 oz.) cans tomato paste
- 1/2 cup water
- 2 tablespoons sugar
- 3 teaspoons salt -divided
- 3 teaspoons Italian seasoning -divided
- 1 1/2 teaspoons basil divided, dried leaves
- 1/4 teaspoon black pepper ground
- 1/4 cup parsley divided, minced, fresh flat-leaf
- 2 cups mozzarella cheese divided, shredded
- 15 oz. (1 3/4 cups) ricotta cheese whole milk
- 1/2 cup Parmesan Cheese divided, grated
- 1 egg large
- 12 lasagna noodles
Instructions
- Preheat oven to 350 degrees F.
- Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
- Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
- As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon basil. Stir until well incorporated.
- Cook the pasta al dente, according to it’s package directions.
- Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about 1/4 cup). Layer 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 1/2 (level) cups of meat sauce. Repeat the layers twice.
- Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and 1/4 cup parmesan.
- Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.
- Let the lasagna cool for 15-20 minutes before cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1/12th of the recipe | |
| Calories | 463kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 91mg | 30% |
| Sodium | 1420mg | 59% |
| Potassium | 812mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1115IU | 22% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 274mg | 27% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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