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4.9 from 30 votes

Family Favorite Lasagna Recipe

This classic lasagna recipe has layer upon layer of meaty and cheesy deliciousness!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 692 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 30 oz whole milk ricotta cheese
  • 1 Tbsp dried Italian seasoning
  • 1 Tbsp minced fresh basil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • pinch ground nutmeg optional but recommended
  • 1 large egg lightly beaten
  • 16 oz shredded whole milk Mozzarella cheese part skim will work as well
  • 1 1/2 cups shredded or grated Parmesan Cheese freshly grated is best, divided
  • 12 oz box dried oven-ready wavy lasagna noodles this variety doesn't need to be boiled
  • 1 batch bolognese sauce see "chef tips" #2 for the link to that recipe
Garnish
  • additional minced fresh basil
  • minced fresh parsley

Instructions

Prepare
    Cup of Yum
  1. Make bolognese sauce (link), meat sauce (in Chef Tips section below), or use store-bought (Rao's makes a good one).
  2. Preheat oven to 375°F and spray a deep 9x13” baking dish with nonstick cooking spray.
Make herbed ricotta
  1. In a large mixing bowl, add ricotta cheese, dried Italian seasoning, fresh basil, salt, pepper, nutmeg (if using), 1/2 cup grated Parmesan cheese, and egg. Set aside.
Assemble the lasagna
  1. To the bottom of prepared baking dish, add about a cup of the bolognese sauce.
  2. Top with 4 lasagna noodles, then spread about 1/3 of the ricotta mixture in an even layer over the top. Sprinkle a layer of mozzarella cheese over the top of that.
  3. Spread approximately 1 - 1.5 cups of the bolognese sauce over the top of the cheese, then sprinkle with about 1/4 cup of the Parmesan cheese.
  4. Repeat steps 2 and 3 two more times.
  5. For the final layer, add 4 more lasagna noodles, then about 1 cup of bolognese sauce. Sprinkle with remaining mozzarella and Parmesan cheese. Sprinkle with a bit of extra dried Italian seasoning if desired.
Bake
  1. Lay down a sheet of aluminum foil and spray it with nonstick cooking spray. Add the foil, sprayed side down, over the lasagna dish and cover loosely.
  2. Bake in preheated oven for 25 minutes, then remove the foil and bake another 25-30 minutes until hot and bubbly, and the cheese has melted and started to get golden brown.
Serve
  1. Remove lasagna dish from the oven and let rest for 10-15 minutes.
  2. Sprinkle with additional minced basil and parsley and serve hot.

Notes

  • Ways to prep ahead for making lasagna:
  • Quick meat sauce:
  • This is not an authentic Italian recipe, just an Italian-American adaptation that my family loves.
  • This is my homemade bolognese sauce (link) that I use in this recipe. It can be made ahead or frozen.
  • If using store-bought bolognese, you'll want between 5-6 cups of sauce.
  • If you are using regular lasagna noodles, either boil and drain them, or add them to a baking dish and top with hot water and let sit for 20-30 minutes, then drain.
  • If your baking dish won't accommodate 4 lasagna noodles in the layers, just use 3.
  • Sauce - the bolognese sauce can be made several days ahead of time and kept refrigerated.
  • Ricotta - the ricotta can be combined with the seasonings, cheese and egg and kept refrigerated.
  • 1 Tbsp olive oil
  • 1 lb. lean ground beef
  • 1/2 lb. Italian sausage (hot or mild)
  • 1 medium yellow onion, minced
  • 7 cloves garlic, minced
  • 1/2 cup dry red wine (or substitute with equal amount of beef broth)
  • 28 oz can crushed tomatoes
  • 1/4 cup tomato paste
  • 2/3 cup beef broth (reduced sodium is preferred)
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp dried parsley (optional)
  • 1 tsp kosher salt
  • 1 tsp dried oregano
  • 1/2 tsp granulated sugar
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 1/4 cup heavy whipping cream
  • 1/4 cup chopped fresh basil (optional)
  • Heat a large skillet over MED HIGH heat. Add oil, then add beef and sausage. Cook until browned, breaking up the meat as it cooks. Drain.
  • Add onion to the skillet and cook over MED heat for about 3-4 minutes, until softened.
  • Add garlic and cook about 30 seconds. Pour in wine and cook about a minute, or until reduced.
  • Return meat mixture to the skillet.
  • Add crushed tomatoes, tomato paste, beef broth, vinegar, parsley, salt, oregano, sugar, thyme, red pepper, and black pepper.
  • Bring to a bubble, then reduce the heat to LOW and simmer for about 10 minutes.
  • Stir in heavy cream and basil and simmer for another minute or two.

Nutrition Information

Calories 692kcal (35%) Carbohydrates 38g (13%) Protein 47g (94%) Fat 39g (60%) Saturated Fat 24g (120%) Polyunsaturated Fat 1g Monounsaturated Fat 11g Trans Fat 0.003g Cholesterol 171mg (57%) Sodium 1455mg (61%) Potassium 322mg (9%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1345IU (27%) Vitamin C 0.3mg (0%) Calcium 1049mg (105%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 692

% Daily Value*

Calories 692kcal 35%
Carbohydrates 38g 13%
Protein 47g 94%
Fat 39g 60%
Saturated Fat 24g 120%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 11g 55%
Trans Fat 0.003g 0%
Cholesterol 171mg 57%
Sodium 1455mg 61%
Potassium 322mg 7%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 1345IU 27%
Vitamin C 0.3mg 0%
Calcium 1049mg 105%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.