4.2 from 57 votes
Classic Lasagna Recipe
Classic Lasagna layers no-boil noodles with a ricotta cheese mixture seasoned with basil, Parmesan, eggs, salt, and pepper, combined with meat sauce and shredded mozzarella. The assembled casserole is baked covered then uncovered to achieve bubbling sauce and browned cheese. This hearty dish melds rich cheeses, savory meat sauce, and tender pasta for a comforting meal. It can also be prepared ahead and frozen for convenience.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
6
to 8 servings
Calories:
583 kcal
Course:
Main Course
Cuisine:
Italian, American
Ingredients
For the Ricotta Mixture:
- 1¾ cups ricotta cheese
- 1 cup Parmesan Cheese
- ¼ cup basil chopped, fresh
- 2 egg
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
For the Lasagna:
- 6 cups meat sauce your favorite
- 12 lasagna noodles no-boil
- 20 ounces mozzarella cheese shredded (5 cups)
- ¼ cup Parmesan Cheese
Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl, stir together the ricotta, Parmesan, basil, eggs, salt and pepper until thoroughly combined.
- Spread ½ cup of the sauce over the bottom of a 9x13-inch baking dish. Top with 3 of the lasagna noodles, then dollop one-third of the ricotta mixture over the noodles. Sprinkle 1¼ cups of the mozzarella cheese over the ricotta, then spread 1½ cups of the sauce over the cheese. Repeat the layers of noodles, ricotta, mozzarella and sauce two more times. Place the last three noodles on top of the sauce and spread the remaining sauce on top, ensuring that the entire surface of the noodles is covered in sauce. Top with the remaining 1¼ cups mozzarella cheese and the ¼ cup Parmesan cheese.
- Cover the pan with aluminum foil and bake for 15 minutes. Remove the foil, then return the lasagna to the oven and bake until the cheese on top is browning and the lasagna is bubbling, about 25 additional minutes. Allow the lasagna to sit for 10 minutes before serving.
Cup of Yum
Notes
- Assemble the lasagna in advance and freeze for up to two months for convenient meal prep.
- When baking from frozen, thaw in the refrigerator overnight and let sit at room temperature an hour before baking.
- Increase baking time by 30 minutes covered and 25-30 minutes uncovered when baking frozen lasagna.
- Allow lasagna to rest 10 minutes after baking to firm layers for clean slices.
Nutrition Information
Calories
583kcal
(29%)
Carbohydrates
45g
(15%)
Protein
36g
(72%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Cholesterol
134mg
(45%)
Sodium
1793mg
(75%)
Potassium
838mg
(18%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1735IU
(35%)
Vitamin C
13mg
(14%)
Calcium
695mg
(70%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 6 to 8 servings
Amount Per Serving
Calories 583
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 45g | 15% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 134mg | 45% |
| Sodium | 1793mg | 75% |
| Potassium | 838mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1735IU | 35% |
| Vitamin C | 13mg | 14% |
| Calcium | 695mg | 70% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.