Oh yes 😌 lasagna—classic comfort food layered with cheesy, meaty goodness. Here’s a traditional Italian-style lasagna recipe that’s rich, saucy, and crowd-pleasing.
🍝 Classic Lasagna
Ingredients (8 servings)
Meat Sauce
- 1 lb ground beef (or half beef, half Italian sausage)
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt & pepper to taste
Cheese Mixture
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- Salt & pepper to taste
- Optional: 2 tbsp fresh parsley, chopped
Other
- 9–12 lasagna noodles, cooked or no-boil type
- Extra mozzarella for topping
Instructions
- Make the meat sauce
- Brown beef and onion in a skillet. Drain excess fat.
- Add garlic and cook 30 sec.
- Stir in crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper.
- Simmer 15–20 min until slightly thickened.
- Mix the cheese filling
- Combine ricotta, egg, Parmesan, 1 cup mozzarella, parsley, salt, and pepper.
- Assemble
- Preheat oven to 375°F (190°C).
- Spread a thin layer of meat sauce in a 9×13 pan.
- Layer noodles over sauce, then spread ⅓ of the cheese mixture, then ⅓ of the sauce.
- Repeat layers 2 more times.
- Top with remaining mozzarella.
- Bake
- Cover with foil (avoid touching cheese).
- Bake 25 min, remove foil, bake 20 more min until bubbly and golden.
- Rest & serve
- Let lasagna rest 10–15 min before cutting (helps it hold together).
Pro Tips
- Use no-boil noodles to save time, but slightly overlap layers.
- For extra flavor, add spinach or mushrooms to the cheese mixture.
- Cover edges with foil to prevent burning; uncover at the end for a golden top.
- Make ahead: assemble a day in advance and refrigerate, then bake next day.
I can also give a low-carb zucchini lasagna, a creamy white chicken lasagna, or a slow cooker lasagna version if you want 😏.
Do you want one of those twists?
