Classic Homemade Lasagna
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Resting time
15 mins
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Total Time
1 hr 55 mins
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Servings
10
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Calories
654 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Classic Homemade Lasagna
Description
This Classic Homemade Lasagna recipe entails preparing two key components: a meat sauce made from sautéed onion, ground beef, Italian sausage, garlic, crushed tomatoes, and seasonings simmered until thickened; and a cheese layer combining ricotta, shredded mozzarella, Parmesan, egg, parsley, salt, and Italian seasoning. The lasagna noodles are cooked al dente before assembling in layers with meat sauce and cheese mixture. The dish is baked at 375°F to meld the layers and develop a golden cheesy topping.
The combination of seasoned meat sauce and the creamy, slightly firm cheese layer creates a satisfying texture contrast among tender pasta sheets. The balanced seasoning with herbs and garlic provides a classic, savory flavor profile characteristic of traditional lasagna.
Serving this lasagna accommodates 8 to 12 people depending on portion size, making it suitable for family meals or gatherings. Garnishing with fresh basil and chopped parsley adds visual appeal and fresh herbal notes. The recipe’s complexity lies in the layering and simmering steps, which build depth of flavor and texture.
The recipe notes caution against substituting major ingredients to maintain intended texture and flavor. Using ground sausage or sausage meat is preferred. Portions and cooking steps are timed to utilize active preparation alongside simmering sauce to optimize workflow.
Ingredients
Meat Sauce:
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 pound ground beef lean
- 1 pound Italian sausage see note
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
- 6 cloves garlic minced
- 1 tablespoon white sugar
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1 pinch red pepper flakes optional, crushed
- black pepper to taste
Cheese layer:
- 1 large egg
- 2 cups mozzarella cheese shredded
- 15 ounces ricotta cheese whole milk
- 1 cup Parmesan Cheese freshly grated
- 1/4 cup parsley chopped, packed fresh
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
Other:
- 12 lasagna noodles uncooked
- 2 cups mozzarella cheese for topping the lasagna, shredded
- basil optional, to taste, fresh basil and chopped parsley for garnish
- parsley optional, to taste, fresh basil and chopped parsley for garnish
Instructions
- In a pot/Dutch oven, sauté the onion in the olive oil for 4 minutes over medium-high heat, then stir in the ground beef and sausage meat, breaking it up with your spoon as you go along, and cook until the meat is browned (about 8-10 min.). Spoon out most of the fat, but leave a few tablespoons in for flavor. Add in the remaining meat sauce ingredients. When it starts to bubble, reduce the heat (medium-low to low), cover the pot with the lid slightly open, and simmer for 30 minutes, stirring occasionally. Sauce should be quite thick.
- While the sauce is cooking, gather the remaining ingredients. Add the egg to a fairly large prep bowl and beat it with a fork. Add in the rest of the cheese layer ingredients and stir until combined.
- Preheat your oven to 375F and move the rack to the top third of the oven.
- When the meat sauce is about 15-20 minutes from being done, boil a large, salted pot of water for the lasagna noodles. Cook the noodles al dente (about 7-8 minutes) - be careful not to overcook. Stir them occasionally to prevent sticking. Once they're done, drain them (do not rinse). When they're cool enough to handle after a couple of minutes, lay them out individually on a sheet of parchment paper so they don't stick together.
- To assemble the lasagna: spread about 1 cup of the meat sauce evenly on the bottom of a deep 9x13 casserole dish. Add 4 noodles to the bottom of the casserole dish (they will overlap a bit). Spread half of the cheese mixture over top, and then spoon about 1/3 of the meat sauce on top of that. Add another 4 noodles, the rest of the cheese mixture, another 1/3 of the meat sauce, and then the final layer of 4 noodles. Spoon on the rest of the meat sauce, then top with the remaining 2 cups of mozzarella cheese.
- Cover with foil and then bake for 30 minutes. Take the foil off and continue baking for another 20 minutes. Optional: broil for a few minutes to make the cheese extra browned (watch it closely so it doesn't burn!).
- Let the lasagna sit for 15 minutes. This is important as it helps it set. Sprinkle with chopped parsley and basil if using. Cut into squares (I use my chef's knife and then a spatula to scoop it out) and enjoy! Season with extra salt & pepper if needed.
Notes
- Some prep time overlaps active cooking, as ingredients are prepared while the sauce simmers.
- Use ground sausage meat or remove sausage meat from casings; avoid substituting major ingredients to maintain texture and flavor balance.
- The recipe yields 8-12 servings depending on portion size and accompanying dishes.
- Fresh herbs like basil and parsley add finishing touches if desired.
- Refer to related blog posts or cookbooks for additional storage and process photos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 38g | 13% |
| Protein | 41g | 82% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 1291mg | 54% |
| Potassium | 732mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 912IU | 18% |
| Vitamin C | 12mg | 13% |
| Calcium | 467mg | 47% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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