Classic Lasagna

Finding a dinner recipe that pleases the whole family while still being manageable on busy weeknights can feel impossible. After all, satisfying meals often require hours of prep work, multiple pots and pans, and ingredients that seem to disappear from your pantry right when you need them most, and things get even trickier when you’re dealing with picky eaters.

Fortunately, this classic lasagna hits all the right notes: it’s hearty and comforting, can be assembled ahead of time, and easily customized with whatever vegetables or cheeses you have in your fridge.

What Kind of Lasagna Noodles Should I Use?

You have a few good options when it comes to lasagna noodles, and honestly, they’ll all work well for this recipe. Traditional lasagna noodles need to be boiled before layering, which takes a bit more time but gives you full control over the texture. No-boil or oven-ready noodles are a real time-saver since you can layer them straight from the box – just make sure your sauce has enough moisture to cook them properly. Fresh lasagna sheets from the refrigerated section are another great choice if you want something that feels a bit more special, though they’re not necessary for a delicious result. Whatever type you choose, just make sure you have enough to create three solid layers in your pan.

Options for Substitutions

This classic lasagna recipe has some room for swaps if you need to work with what you have:

• Italian sausage and ground beef: You can use all ground beef or all Italian sausage if that’s what you have on hand. Ground turkey or chicken work too, though you might want to add extra Italian seasoning for flavor. For a veggie version, try mushrooms, spinach, or lentils.
• Lasagna noodles: Regular lasagna noodles are best here, but you can use no-boil noodles if needed – just add an extra ½ cup of water to your sauce and cover tightly while baking.
• Ricotta cheese: Cottage cheese works as a substitute, though drain it well first. You can also mix cream cheese with a little milk to get a similar consistency.
• Fresh parsley: Dried parsley works fine – just use about 1 tablespoon instead of 4 tablespoons fresh. Fresh basil makes a nice swap too.
• Mozzarella cheese: Pre-shredded mozzarella is totally fine instead of sliced. You can also use provolone or a Italian cheese blend for different flavor.
• Fennel seeds: If you don’t have fennel seeds, just leave them out or add a pinch more Italian seasoning. The lasagna will still taste great.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with lasagna is not cooking the noodles properly – they should be slightly underdone (al dente) since they’ll continue cooking in the oven, and overcooked noodles will turn mushy and fall apart when you try to layer them.

Another common error is making your sauce too watery, which leads to a soggy lasagna that won’t hold its shape when sliced – let your meat sauce simmer uncovered for at least 15-20 minutes to reduce excess moisture before assembling.

Don’t skip letting your finished lasagna rest for 15-20 minutes after baking, as this cooling time allows the layers to set and makes cutting clean, neat squares much easier.

Finally, cover your lasagna with foil for the first 45 minutes of baking to prevent the cheese from browning too quickly, then remove the foil for the last 15 minutes to get that golden, bubbly top we all love.

What to Serve With Lasagna?

Lasagna is already such a hearty, filling dish that you really don’t need much to make it a complete meal. A simple Caesar salad or mixed greens with Italian dressing is my go-to side since the crisp lettuce cuts through all that rich cheese and meat sauce perfectly. Garlic bread is another classic pairing – you can never go wrong with some crusty bread to soak up any extra sauce on your plate. For a lighter option, try roasted vegetables like zucchini, bell peppers, or broccoli, which add some nice color and balance to the meal.

Storage Instructions

Refrigerate: Leftover lasagna keeps really well in the fridge for up to 4 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day because all those flavors have more time to meld together. Cut it into individual portions before storing to make reheating easier.

Freeze: This lasagna freezes like a dream! You can freeze the whole pan for up to 3 months, or cut it into individual servings and wrap each piece separately for grab-and-go meals. If you’re planning to freeze it, I recommend slightly undercooking it by about 10 minutes since it’ll finish cooking when you reheat.

Reheat: To warm up refrigerated lasagna, cover it with foil and bake at 350°F for about 20-30 minutes until heated through. For frozen pieces, thaw overnight in the fridge first, then reheat the same way. You can also microwave individual portions on medium power, but the oven gives you that nice crispy top again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4500
• Protein: 225-250 g
• Fat: 225-250 g
• Carbohydrates: 280-320 g

Ingredients

For the meat sauce:

• 1 lb sweet italian sausage
• 12 oz lean ground beef
• 1/2 cup chopped onion
• 2 garlic cloves, mashed
• 1 can (28 oz) crushed tomatoes
• 2 cans (6.5 oz each) tomato sauce
• 2 cans (6 oz each) tomato paste
• 1/2 cup water
• 2 tbsp granulated sugar
• 2 tbsp fresh parsley, minced
• 1 1/2 tsp dried basil
• 1 tsp italian seasoning
• 1/2 tsp fennel seeds
• 1 tsp salt
• 1/4 tsp ground black pepper

For the cheese filling:

• 16 oz ricotta cheese
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt

For the assembly:

• 12 lasagna noodles
• 12 oz mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Step 1: Make the Meat Sauce

• 1 lb sweet Italian sausage
• 12 oz lean ground beef
• 1/2 cup chopped onion
• 2 garlic cloves, mashed
• 1 can (28 oz) crushed tomatoes
• 2 cans (6.5 oz each) tomato sauce
• 2 cans (6 oz each) tomato paste
• 1/2 cup water
• 2 tbsp granulated sugar
• 2 tbsp fresh parsley, minced
• 1 1/2 tsp dried basil
• 1 tsp Italian seasoning
• 1/2 tsp fennel seeds
• 1 tsp salt
• 1/4 tsp ground black pepper

In a Dutch oven or large pot over medium heat, cook the sweet Italian sausage, lean ground beef, chopped onion, and mashed garlic cloves until the meat is well browned and the onions are soft.

Stir in the crushed tomatoes, tomato sauce, tomato paste, and water.

Add in the granulated sugar, 2 tablespoons of fresh parsley, dried basil, Italian seasoning, fennel seeds, 1 teaspoon salt, and ground black pepper.

Simmer the sauce, covered, for about 1 ½ hours, stirring occasionally to prevent sticking.

This slow simmer will develop deep, rich flavors—sometimes, I add a splash of red wine for extra depth.

Step 2: Cook the Lasagna Noodles

• 12 lasagna noodles

Bring a large pot of lightly salted water to a boil.

Add the lasagna noodles and cook for 8 to 10 minutes until al dente.

Drain the noodles and rinse them with cold water to stop the cooking process and prevent sticking.

I like to lay the cooked noodles flat on a clean kitchen towel so they stay separate until assembly.

Step 3: Prepare the Ricotta Cheese Mixture

• 16 oz ricotta cheese
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt

In a mixing bowl, combine the ricotta cheese with the egg, remaining 2 tablespoons of fresh parsley, and 1/2 teaspoon salt.

Mix everything together until smooth and fully incorporated.

Using fresh parsley instead of dried really makes the ricotta filling taste more vibrant.

Step 4: Assemble the Lasagna

• meat sauce from Step 1
• cooked lasagna noodles from Step 2
• ricotta mixture from Step 3
• 12 oz mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Preheat your oven to 375°F (190°C).

Spread 1 ½ cups of the meat sauce (from Step 1) in the bottom of a 9×13-inch baking dish.

Arrange 6 cooked lasagna noodles (from Step 2) lengthwise over the sauce, overlapping slightly.

Spread half of the ricotta cheese mixture (from Step 3) over the noodles.

Top with 1/3 of the mozzarella cheese slices, then spoon 1 ½ cups more meat sauce over the mozzarella.

Sprinkle with 1/4 cup Parmesan cheese.

Repeat the layering process: noodles, remaining ricotta mixture, 1/3 mozzarella, more sauce, 1/4 cup Parmesan.

Finish with a final layer of noodles, the rest of the meat sauce, remaining mozzarella cheese slices, and remaining Parmesan cheese.

Cover with foil, spraying it lightly with cooking spray or ensuring it does not touch the cheese to prevent sticking.

Taking care during assembly ensures those perfect, defined layers when serving.

Step 5: Bake and Rest the Lasagna

Bake the assembled lasagna in the preheated oven at 375°F (190°C) for 25 minutes covered with foil.

Remove the foil and continue baking for an additional 25 minutes, or until the top is beautifully browned and bubbly.

Remove from the oven and let the lasagna rest for 15 minutes before serving, which makes it easier to slice and helps all the flavors settle together.

I always recommend letting it rest even if you’re tempted to dig in right away—it really makes a difference in presentation and taste.

Classic Lasagna

Delicious Classic Lasagna recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 47 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 22 minutes mins

Servings 4

Calories 4300 kcal

Ingredients

  

For the meat sauce:

• 1 lb sweet Italian sausage
• 12 oz lean ground beef
• 1/2 cup chopped onion
• 2 garlic cloves, mashed
• 1 can (28 oz) crushed tomatoes
• 2 cans (6.5 oz each) tomato sauce
• 2 cans (6 oz each) tomato paste
• 1/2 cup water
• 2 tbsp granulated sugar
• 2 tbsp fresh parsley, minced
• 1 1/2 tsp dried basil
• 1 tsp Italian seasoning
• 1/2 tsp fennel seeds
• 1 tsp salt
• 1/4 tsp ground black pepper

For the cheese filling:

• 16 oz ricotta cheese
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt

For the assembly:

• 12 lasagna noodles
• 12 oz mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Instructions

 

• In a Dutch oven or large pot over medium heat, cook the sweet Italian sausage, lean ground beef, chopped onion, and mashed garlic cloves until the meat is well browned and the onions are soft. Stir in the crushed tomatoes, tomato sauce, tomato paste, and water. Add in the granulated sugar, 2 tablespoons of fresh parsley, dried basil, Italian seasoning, fennel seeds, 1 teaspoon salt, and ground black pepper. Simmer the sauce, covered, for about 1 ½ hours, stirring occasionally to prevent sticking. This slow simmer will develop deep, rich flavors—sometimes, I add a splash of red wine for extra depth.
• Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and cook for 8 to 10 minutes until al dente. Drain the noodles and rinse them with cold water to stop the cooking process and prevent sticking. I like to lay the cooked noodles flat on a clean kitchen towel so they stay separate until assembly.
• In a mixing bowl, combine the ricotta cheese with the egg, remaining 2 tablespoons of fresh parsley, and 1/2 teaspoon salt. Mix everything together until smooth and fully incorporated. Using fresh parsley instead of dried really makes the ricotta filling taste more vibrant.
• Preheat your oven to 375°F (190°C). Spread 1 ½ cups of the meat sauce (from Step 1) in the bottom of a 9x13-inch baking dish. Arrange 6 cooked lasagna noodles (from Step 2) lengthwise over the sauce, overlapping slightly. Spread half of the ricotta cheese mixture (from Step 3) over the noodles. Top with 1/3 of the mozzarella cheese slices, then spoon 1 ½ cups more meat sauce over the mozzarella. Sprinkle with 1/4 cup Parmesan cheese. Repeat the layering process: noodles, remaining ricotta mixture, 1/3 mozzarella, more sauce, 1/4 cup Parmesan. Finish with a final layer of noodles, the rest of the meat sauce, remaining mozzarella cheese slices, and remaining Parmesan cheese. Cover with foil, spraying it lightly with cooking spray or ensuring it does not touch the cheese to prevent sticking. Taking care during assembly ensures those perfect, defined layers when serving.
• Bake the assembled lasagna in the preheated oven at 375°F (190°C) for 25 minutes covered with foil. Remove the foil and continue baking for an additional 25 minutes, or until the top is beautifully browned and bubbly. Remove from the oven and let the lasagna rest for 15 minutes before serving, which makes it easier to slice and helps all the flavors settle together. I always recommend letting it rest even if you’re tempted to dig in right away—it really makes a difference in presentation and taste.