I’ve been tinkering with this Classic Lasagna recipe for years in my bustling kitchen, and that first waft of fragrant steam when you lift the foil still gets me every time. I’ve tested everything—from swapping Italian sausage for turkey to extending the simmer time—and discovered that a gentle bubbling sauce for 20 minutes brings out a nutty toasted scent and deeper tomato notes. This isn’t just any layered pasta bake; it’s a cozy, golden-edged embrace on a plate.
Why You’ll Love Classic Lasagna
- Layers of silky ricotta and stretchy mozzarella meld into a tender-with-bite noodle cameo
- Aroma: fragrant steam filled with garlic and herbs that greets you at the oven door
- Golden edges crackle as it cools, offering contrasting textures in every forkful
- An Italian-American staple that’s both nostalgic and endlessly customizable
A Little Background
I first attempted this recipe on a rainy Sunday, determined to master the layers. My third batch—with an extra 10-minute sauce simmer—revealed a deeper tomato richness and a thicker coating on each noodle. It’s become a weekend tradition whenever the air turns crisp.
Key Ingredients for Classic Lasagna
- Ground Beef & Italian Sausage: provide savory depth; swap turkey sausage for a lighter twist
- Marinara Sauce: the saucy backbone—opt for no-sugar-added brands for a cleaner taste
- Ricotta Cheese: lends creamy silkiness; drain any excess whey for a firmer layer
- Lasagna Noodles: choose no-boil for ease or traditional—rinse cooked noodles to prevent sticking
- Mozzarella & Parmesan: mozzarella for the gooey pull, Parmesan for a nutty finish
- Dried Basil & Oregano: the aromatic heart of the sauce; adjust to taste
How to Make Classic Lasagna
- In a large skillet over medium heat, brown 1 lb ground beef, 1 lb Italian sausage, 1 chopped onion, and 3 minced garlic cloves for 7–10 minutes until meat crumbles and onions soften. Stir in 2 (24 oz) jars marinara, 1 (6 oz) can tomato paste, ½ cup water, 2 Tbsp sugar, 2 tsp basil, and 1 tsp oregano. Bring to a gentle simmer with soft bubbling, then cook uncovered for 20 minutes, stirring occasionally.
- Preheat oven to 375°F. In a large pot of boiling salted water, cook 12 lasagna noodles for 8–10 minutes until tender with slight bite, then drain and rinse under cool water. In a bowl, mix 15 oz ricotta, 1 egg, and 2 Tbsp chopped parsley until silky smooth; season lightly with salt and pepper.
- Spread 1 cup sauce in a 9×13 pan. Layer 4 noodles, one-third of the ricotta mix, 1 cup shredded mozzarella, ¼ cup grated Parmesan, and 1 cup sauce. Repeat twice, ending with cheese on top. The layers should glisten with sauce and cheese.
- Cover pan with foil sprayed lightly with cooking spray. Bake at 375°F for 25 minutes until steaming gently at the edges. Remove foil and bake another 25 minutes until cheese forms golden edges. Let rest 15 minutes before slicing so layers set.
Pro Tips & Troubleshooting
- I found that letting the sauce cool off-heat for 10 minutes tightens the flavors and prevents it from sliding off the noodles.
- If your lasagna comes out watery, simmer the sauce a bit longer uncovered to reduce excess liquid.
- Add a pinch of red pepper flakes for a subtle warmth that balances the rich cheese layers.
- Halving the recipe? Use an 8×8 pan and shave about 10 minutes off the covered bake time.
Storage & Make-Ahead Guide
Assemble up to 24 hours ahead and keep covered in the fridge. Once baked, let it cool for no more than 2 hours, then refrigerate leftovers in airtight containers for 3–4 days. For longer storage, wrap individual slices tightly in foil and freeze up to 3 months—this method preserves layers best. Reheat covered at 350°F until warmed through to 165°F internal temperature for safe consumption.
Serving Suggestions
Serve slices alongside a crisp Caesar salad or garlic-roasted broccoli. Drizzle with a little extra virgin olive oil and garnish with fresh basil leaves for a bright contrast. A glass of Chianti pairs beautifully with the rich, layered flavors.
Frequently Asked Questions
- How long does it take to bake Classic Lasagna? Bake at 375°F for a total of 50 minutes (25 minutes covered, then 25 minutes uncovered), plus a 15-minute rest before slicing.
- Can I make Classic Lasagna ahead of time? Yes. Assemble up to 24 hours in advance, refrigerate covered, then bake as directed. For longer holds, freeze before baking.
- What temperature should I cook lasagna? Preheat your oven to 375°F—this ensures the cheese browns evenly and the center heats through.
- How do I prevent lasagna noodles from sticking? After boiling for 8–10 minutes, drain and rinse under cool water, then lay noodles flat or stagger them to avoid clumping.
- Can I freeze Classic Lasagna? Absolutely. Wrap the pan tightly in foil or freeze individual slices in parchment and foil for up to 3 months. Thaw overnight in the fridge before baking.
- What cheeses are best for lasagna? A trio of creamy ricotta, gooey mozzarella, and nutty Parmesan creates the ideal cheese balance.
Final Thoughts
This Classic Lasagna has become my go-to for family gatherings and quiet weeknight comforts. My favorite twist? A scattering of fresh basil right before serving for a burst of herbal brightness. Give it a try, leave a comment on your results, and share a photo if you’ve got a golden-edged slice ready to show off!
More Recipes You’ll Love
- Chicken Alfredo Lasagna – creamy twist on classic layering
- Baked Ziti – similar cheesy, saucy baked pasta comfort
- Stuffed Shells – shell-shaped pasta filled with ricotta mixture
- Lasagna Soup – deconstructed lasagna in a bowl for chilly nights
Classic Lasagna
Ingredients
Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 0.5 cup water
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Cheese Mixture
- 15 ounces ricotta cheese
- 1 egg
- 2 tablespoons fresh parsley chopped
- 0.75 teaspoon salt
Assembly
- 9 lasagna noodles
- 2 cups mozzarella cheese shredded
- 0.5 cup Parmesan cheese grated
Instructions
Meat Sauce
- Heat olive oil in a large skillet over medium heat. Add ground beef, chopped onion, and minced garlic; cook 7–10 minutes until beef is browned and onions are soft.
- Stir in crushed tomatoes, tomato sauce, tomato paste, water, dried basil, dried oregano, salt, and black pepper. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
Cheese Mixture
- In a medium bowl, combine ricotta cheese, egg, chopped parsley, and salt; mix until smooth.
Assembly
- Preheat oven to 375°F. Cook lasagna noodles in boiling salted water for 8–10 minutes until tender with slight bite; drain and rinse under cold water.
- Spread 1 cup of meat sauce in the bottom of a 9×13-inch baking dish. Layer 3 noodles, half of the ricotta mixture, 2/3 cup mozzarella, 1/6 cup Parmesan, and 1 cup meat sauce. Repeat layers once more, then top with remaining noodles, sauce, 2/3 cup mozzarella, and 1/6 cup Parmesan.
- Cover with foil sprayed with cooking spray and bake 25 minutes. Remove foil and bake 25 more minutes until cheese is bubbly and golden at the edges.
- Let rest in the pan for 15 minutes before slicing and serving.