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Traditional Lasagna Recipe
5 from 27 votes

Traditional Lasagna Recipe

This Traditional Lasagna features layers of al dente noodles, a ricotta and egg cheese filling, and a rich meat sauce made with ground beef, tomatoes, and Italian seasoning. The combination results in a hearty dish with a balance of creamy and savory textures. It’s designed for a large 9x13 pan, making it suitable for serving around a dozen people. This recipe offers a classic approach to assembling and baking lasagna with mozzarella and Parmesan cheeses melted on top, ideal for family meals or gatherings.

Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 12 servings
Calories: 497 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the noodles and cheese filling:
  • salt
  • 1 box lasagna noodles
  • 15 ounces ricotta cheese (see note 1)
  • 1 large egg
  • 2 teaspoons parsley dried
For the meat sauce:
  • 2 pounds ground beef (see note 2)
  • 1 medium onion chopped (about 1 cup)
  • 4 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons granulated sugar or to taste (see note 3)
  • 1 1/2 teaspoons basil dried
  • 1 teaspoon Italian seasoning (see note 4)
  • black pepper freshly ground
  • salt freshly ground
For assembly:
  • 1 pound mozzarella cheese shredded
  • 1 cup Parmesan Cheese freshly grated
  • parsley minced, or basil leaves, for garnish, fresh

Instructions

To make the noodles and the cheese filling:
    Cup of Yum
  1. Preheat oven to 375 degrees. In large stockpot or Dutch oven, bring 4 quarts water and 1 tablespoon salt to boil.
  2. Add lasagna noodles and cook until al dente, about 8 to 10 minutes. Drain well and rinse with cold water to stop the cooking (this also removes the starch so the noodles won't stick to each other).
  3. In a large bowl, combine ricotta cheese with egg, parsley, and 1/2 teaspoon salt. Cover and chill until assembling the lasagna.
To make the meat sauce:
  1. In a large saucepan or Dutch oven over medium-high heat, add beef (or sausage) and onion, and cook until mostly browned, about 5 minutes. Drain if desired. Stir in garlic until fragrant, about 30 seconds.
  2. Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, basil, Italian seasoning, and fennel seeds. Simmer uncovered for 15 minutes, stirring occasionally. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). You should have about 2 quarts of sauce.
To assemble and bake the lasagna:
  1. In the bottom of a 9-inch x 13-inch baking dish, spread 2 cups meat sauce. Arrange a single layer of noodles over the meat sauce (I do 3 full-size noodles lengthwise and then a partial noodle crosswise).
  2. Spread with a heaping 2/3 cup of the ricotta mixture. Top with about 1 1/2 cups (5 ounces) of mozzarella. Sprinkle with 1/3 cup Parmesan cheese.
  3. Spoon 2 cups meat sauce over the cheese. Make another layer of noodles, ricotta mixture (heaping 2/3 cup), mozzarella (1 1/2 cups) and Parmesan (1/3 cup). Repeat layers 1 more time, for a total of 3 layers (you will have extra sauce which you can pass separately).
  4. Cut lasagna into twelve pieces (this makes it much easier to serve later; you can remove a piece without pulling the melted cheese off the entire lasagna). Spray a large piece of foil with nonstick spray and cover baking dish.
  5. Bake, covered with foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes longer. Cool 5 minutes, then garnish with parsley or basil if desired.

Notes

  • Ricotta cheese can be homemade using milk, lemon juice, vinegar, and salt for freshness.
  • You may substitute half of the ground beef with Italian sausage for a richer meat sauce.
  • Adjust sugar in the meat sauce to taste, as sugar can be omitted if undesired.
  • Homemade Italian seasoning can be prepared with dried basil, oregano, rosemary, thyme, and marjoram.
  • This recipe yields about 12 servings from a 9” x 13” baking dish.
  • Store leftover lasagna covered in the refrigerator for up to 4 days.

Nutrition Information

Serving 1 slice Calories 497kcal (25%) Carbohydrates 33g (11%) Protein 30g (60%) Fat 27g (42%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 10g (50%) Trans Fat 1g (50%) Cholesterol 105mg (35%) Sodium 528mg (22%) Potassium 355mg (8%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 350IU (7%) Vitamin C 1mg (1%) Calcium 323mg (32%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 497

% Daily Value*

Serving 1 slice
Calories 497kcal 25%
Carbohydrates 33g 11%
Protein 30g 60%
Fat 27g 42%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 105mg 35%
Sodium 528mg 22%
Potassium 355mg 8%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 350IU 7%
Vitamin C 1mg 1%
Calcium 323mg 32%
Iron 2mg 11%

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