Classic Lasagna Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr
-
Additional Time
20 mins
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Total Time
1 hr 50 mins
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Servings
10
-
Calories
654 kcal
-
Course
Main Course
Classic Lasagna Recipe
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This homemade lasagna recipe is an old trusted family favorite, with all the success tips you need for perfect layers, rich flavor, avoiding water lasagna and make-ahead and freezing tips. From my Italian family to yours!
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Ingredients
- 1 pound lasagna noodles see Note 5
Tomato Meat Sauce
- 1 pound sweet Italian sausage see Note 1
- ¾ pound ground beef see Note 1
- ½ medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 36 - 48 ounces pasta sauce homemade or store-bought, see Note 2
- 1 ½ - 2 teaspoons Italian seasoning see Note 3
- 1 - 2 teaspoons kosher salt to taste, see Note 4
- 1/4 - 1/2 teaspoons fennel seeds optional
- 1/4 teaspoon ground black pepper
Cheesy Filling
- 16 ounces whole-milk ricotta cheese room temperature (15 ounces is fine if that is all you can find)
- 1/4 cup fresh parsley (flat-leaf or curly) flat-leaf or curly or 3-4 teaspoons dried parsley
- 2 large large eggs beaten, room temperature
- 1 pound mozzarella cheese use whole milk for best results, shredded off the block; about 4 1/2 cups, divided. See Note 6
- 1/2 - 3/4 cup grated Parmesan cheese divided
- 1/2 teaspoon kosher salt
Instructions
- Preheat Oven: Preheat to 375°F (190°C). Use a 9x13x2½” lasagna pan or larger. This is one I love.
- Cook Lasagna Noodles: Bring a large pot with 5 quarts of water to a boil, adding one tablespoon of kosher salt. Par-boil the noodles for 3 minutes, drain or cook noodles according to package directions 4-5 minutes less than al dente. Drain and lay in single layers on a baking sheet sprayed lightly with oil. If you don’t have enough pans, lightly spray the noodles' tops with spray oil and alternate the direction of the noodles, layering so they won’t stick. If they get stuck together, carefully submerge the stuck noodles in warm - hot (tap) water until they come apart. Then drain well.
- Make Meat Sauce:In a large Dutch oven, cook 1 pound sausage, ¾ pound ground chuck, and ½ chopped onion over medium heat until browned. Add 2-3 cloves minced garlic during the last few minutes, stirring until fragrant. Drain excess fat. *Note: if the ingredients are too dry while browning, add 1-2 tablespoons of olive oil to the pot. Stir in 2 tablespoons tomato paste, cooking for 1-2 minutes until slightly darkened.Add 36 ounces* pasta sauce, 1 - 2 tsp salt, ¼ tsp black pepper, 1 ½ - 2 tsp Italian seasoning, and ¼ - ½ teaspoon fennel seeds (if using). Simmer on low, uncovered, for 5-15 minutes, until thickened and not watery. Adjust seasonings as needed. *Note: If you like a saucy lasagna, add up to 48 ounces.
- Prepare Cheese Mixture: In a medium bowl, mix 2 cups ricotta, 1 cup mozzarella, ¼ cup parmesan cheese, ¼ cup parsley, 2 beaten eggs, and ½ tsp salt until combined.
- Assemble Lasagna: Spread 1 cup meat sauce in the bottom of the pan, or if you have extra sauce, use plain sauce instead.Layer 3-4 noodles over the sauce, overlapping slightly (see Note 5 about pan sizes and adjusting noodles to fit.)
- Spread ⅓ of the ricotta mixture, sprinkle ¼ remaining mozzarella, 1-1½ cups meat sauce, and ¼ Parmesan cheese. See notes for layering tips.
- Bake Lasagna: Cover with foil, spray with spray oil to prevent the cheese from sticking, or wait and add the cheese after removing the foil. I like to place the baking dish on baking sheet just in case it overflows. Bake for 25 minutes, remove the foil, and bake for an additional 25 minutes (add cheese now if you haven’t already).Let rest for 20-45 minutes before serving. This will help everything set up, and the slices will cut much cleaner.
Equipments used:
Notes
- Replace sausage with additional ground beef, chicken, or turkey. Add ¼ - ½ tsp fennel seeds for flavor. You may use other percentages of meats (e.g. 85/15, 90/10). As you brown it, you may need to add 1-2 tablespoons olive oil to keep it from sticking.
- If using homemade sauce, you'll need 4½-6 cups. Adjust seasonings to taste. If using store-bought sauce, use a quality sauce. This is the
- one
- I like in a pinch. You’ll need 2 jars.
- If you don’t have a blend, use 1½ tsp each of dried oregano and basil, with ½ tsp each of marjoram, rosemary, and thyme.
- Adjust based on the saltiness of your sauce. Some sauces might need more or less. Taste the sauce before you start layering so you can adjust it. Keep in mind that the cheeses add to the saltiness.
- : Most 9x13-inch pans will be too long for the lasagna noodles, so I layer 3-4 lengthwise, then cut one noodle to fit and complete the row width-wise. If preferred, you may substitute no-boil lasagna noodles instead of cooked noodles, adding ¼ - ½ cups of water to the sauce. You may have to adjust the layering according to the sizes. However, I prefer par-boiled real lasagna noodles for the best texture and taste.
- : Block mozzarella cheese works best for this recipe, versus fresh mozzarella as it’s harder to shred, but you can use either. Shredding your own cheese is always best, as it will melt the best, but for this recipe, because it bakes long enough, it will be fine.
- Instructions for 3-layer lasagna:
- If your pan isn’t deep enough, know that you can do two layers instead; just split your ricotta cheese mixture in half and divide your mozzarella into thirds.
- If your pan isn’t deep enough, know that you can do two layers instead; just split your ricotta cheese mixture in half and divide your mozzarella into thirds.
- sauce > noodles > ricotta cheese mix > cheeses
- sauce > noodles > ricotta cheese mix > cheese
- noodles > sauce > mozzarella and parmesan cheeses > bake
- How long can lasagna sit out? Lasagna can sit out for up to 2 hours before it needs to be refrigerated!
- Preheat to 350°F (175°C), and remove from fridge while oven preheats. Cover with lightly sprayed foil, and bake for 20-25 minutes, uncovering for the last 5 minutes.
- Place a portion on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, then in 30-second intervals.
- From the Freezer:
- Thawed Overnight in Fridge: Preheat to 350°F (175°C), cover, and bake for 30-40 minutes. Uncover and bake for 5 more minutes until bubbly.
- Already Cooked Straight from Frozen: Preheat to 350°F (175°C), keep covered (remove any plastic wrap and rewrap with foil), and bake for 60-75 minutes, removing foil in the last 10-15 minutes.
- Prepare: Remove lasagna from the freezer, unwrap the plastic, and re-cover loosely with foil sprayed with cooking oil.
- Meat Substitution: Replace sausage with additional ground beef, chicken, or turkey. Add ¼ - ½ tsp fennel seeds for flavor. You may use other percentages of meats (e.g. 85/15, 90/10). As you brown it, you may need to add 1-2 tablespoons olive oil to keep it from sticking.
- Pasta Sauce: If using homemade sauce, you'll need 4½-6 cups. Adjust seasonings to taste. If using store-bought sauce, use a quality sauce. This is the one I like in a pinch. You’ll need 2 jars.
- Italian Seasoning: If you don’t have a blend, use 1½ tsp each of dried oregano and basil, with ½ tsp each of marjoram, rosemary, and thyme.
- Salt Levels: Adjust based on the saltiness of your sauce. Some sauces might need more or less. Taste the sauce before you start layering so you can adjust it. Keep in mind that the cheeses add to the saltiness.
- Noodles: Most 9x13-inch pans will be too long for the lasagna noodles, so I layer 3-4 lengthwise, then cut one noodle to fit and complete the row width-wise. If preferred, you may substitute no-boil lasagna noodles instead of cooked noodles, adding ¼ - ½ cups of water to the sauce. You may have to adjust the layering according to the sizes. However, I prefer par-boiled real lasagna noodles for the best texture and taste.
- Cheese: Block mozzarella cheese works best for this recipe, versus fresh mozzarella as it’s harder to shred, but you can use either. Shredding your own cheese is always best, as it will melt the best, but for this recipe, because it bakes long enough, it will be fine.
- Refer to the post for more success tips, including avoiding watery lasagna, variations like Gluten-Free and Low-Carb, and more!
- sauce > noodles > ricotta cheese mix > cheeses
- sauce > noodles > ricotta cheese mix > cheese
- noodles > sauce > mozzarella and parmesan cheeses > bake
- Fridge: Let lasagna cool, then cover it tightly or place it in an airtight container. Keep in the fridge for 3-5 days.
- Freezing: Wrap cooled individual slices or the whole pan in plastic wrap, then foil and place in a freezer baggie. Store for up to 2-3 months.
- Oven: Preheat to 350°F (175°C), and remove from fridge while oven preheats. Cover with lightly sprayed foil, and bake for 20-25 minutes, uncovering for the last 5 minutes.
- Microwave: Place a portion on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, then in 30-second intervals.
- Preheat Oven: Set to 375°F (190°C).
- Prepare: Remove lasagna from the freezer, unwrap the plastic, and re-cover loosely with foil sprayed with cooking oil.
- Bake Covered: Bake for 1 hour 30-45 minutes. Check the center—it should be hot and easily pierced (165°F/74°C). If still frozen, bake 10-15 minutes longer.
- Remove foil and bake for 10-15 minutes to brown the cheese.
- Rest: Let sit for 20-45 minutes to set the layers before serving.
- Thawing overnight in the fridge shortens bake time to 45-60 minutes.
- Place on a baking sheet to catch any bubbling sauce.
- For individual portions, bake uncovered at 375°F (190°C) for 30-40 minutes.
Nutrition Information
Show Details
Calories
654kcal
(33%)
Carbohydrates
44g
(15%)
Protein
39g
(78%)
Fat
35g
(54%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
156mg
(52%)
Sodium
1639mg
(68%)
Potassium
791mg
(23%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1102IU
(22%)
Vitamin C
9mg
(10%)
Calcium
418mg
(42%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 44g | 15% |
| Protein | 39g | 78% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 156mg | 52% |
| Sodium | 1639mg | 68% |
| Potassium | 791mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1102IU | 22% |
| Vitamin C | 9mg | 10% |
| Calcium | 418mg | 42% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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