Classic Lasagna
Layers of rich meat sauce, creamy ricotta filling, and melted cheese come together in this comforting Classic Lasagna that simmers to bubbling perfection.
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.
Notes
Make ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate until ready to bake.
Storage: Cool to room temperature no longer than 2 hours, then refrigerate leftovers in airtight containers for 3–4 days or freeze up to 3 months.