Easy Classic Lasagna Recipe
User Reviews
5
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Prep Time
40 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
10
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Calories
671 kcal
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Course
Main Course
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Cuisine
Italian
Easy Classic Lasagna Recipe
Description
This lasagna recipe begins with a simple meat sauce made by sautéing onions and ground beef, then blending in crushed tomatoes, sugar, and seasonings. The meat mixture is drained to reduce fat, resulting in a balanced sauce. The cheese filling mixes ricotta or cottage cheese with Parmesan, egg, Italian seasoning, salt, and pepper to create a creamy layer that sets during baking.
Lasagna noodles can be cooked according to package instructions, or no-boil and uncooked noodles can be used directly, the latter method preferred by the author for convenience. Layers are built in a 9x13-inch casserole with alternating sauce, noodles, cheese mixture, and shredded mozzarella, creating a classic structure.
The final bake yields a rich combination of tender pasta, savory meat sauce, and melted cheeses with Italian herb notes. Leftovers store well refrigerated for up to four days or can be frozen for two months, providing flexibility. Using a glass or stainless steel dish avoids metallic taste from acidic sauce contact.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, medium
- 2 pounds ground beef
- 3 cloves garlic minced
- 30 ounces crushed tomatoes
- 1 tablespoon sugar
- 16 ounces ricotta cheese or cottage cheese
- ½ cup Parmesan Cheese
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large egg
- 16 ounces mozzarella cheese shredded or grated off a block
- 1 pound lasagna noodles
Instructions
- Preheat oven to 350 degrees F
Noodle Options:
- Cook lasagna noodles per package directions.
- Use No Bake Noodles
- Use uncooked noodles! (this is my preferred method and it comes out perfect!)
For the Meat Sauce
- In a large sauté pan, add olive oil, onions and ground beef
- Cook until meat is browned and onion is translucent.
- In a colander, drain the meat mixture
- Add crushed tomatoes and sugar and stir well to combine
- Heat for 15-20 minutes.
For the Cheese Mixture
- In a separate large bowl, combine ricotta cheese, parmesan cheese, egg, Italian seasoning, salt and pepper.
- Mix with a spoon to combine well.
How to Layer Lasagna
- In a 9x 13 casserole dish, add a thin layer of meat sauce and spread evenly along entire dish. (about 1 cup)
- Then add a layer of lasagna noodles on top of the sauce (appox. 4 noodles)
- Next, add a layer of meat sauce
- After the meat sauce, add a layer of ricotta mixture (⅓ of the mixture)
- Then add a layer of mozzarella cheese (about ½ cup)
- Repeat 2 additional layers: meat sauce, noodles, ricotta mixture, mozzarella cheese.
- Add another layer of noodles topped with mozzarella cheese if desired
- Bake for 30 minutes until cheese is bubbly.
Notes
- Shredded or grated block mozzarella both work well for melty layering.
- Cottage cheese can substitute ricotta without changing the recipe significantly.
- Pork sausage can replace ground beef for a different flavor.
- Use glass or stainless steel casserole dishes to avoid reacting with tomato acidity; avoid aluminum.
- Store leftovers refrigerated up to 4 days in an airtight container or freeze for up to 2 months.
- No-boil or uncooked noodles can save preparation time and bake well in this recipe.
- If using store-bought sauce, omit sugar, Italian seasoning, and salt for flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 46g | 15% |
| Protein | 42g | 84% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 139mg | 46% |
| Sodium | 815mg | 34% |
| Potassium | 718mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 677IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 578mg | 58% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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