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The Best Classic Homemade Lasagna with Rich Meat Sauce and Creamy Ricotta Layer

A thick, towering slice of homemade lasagna featuring layers of pasta, rich meat sauce, and gooey, melted cheese topping.
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Make a satisfying, classic lasagna from scratch featuring a slow-simmered meat sauce and a smooth, creamy ricotta cheese filling. This recipe is perfect for family dinners.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Italian sausage, casing removed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 box (16 ounces) lasagna noodles
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 tablespoons chopped fresh parsley
  • 4 cups shredded mozzarella cheese
  • 1/4 cup water (for sauce thinning)

Instructions

  1. Brown the ground beef and sausage in a large pot over medium heat. Drain excess fat.
  2. Add the chopped onion to the meat and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  3. Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. Add 1/4 cup water if the sauce becomes too thick.
  4. While the sauce simmers, cook the lasagna noodles according to package directions until al dente. Drain the noodles and lay them flat on parchment paper to prevent sticking.
  5. In a medium bowl, mix together the ricotta cheese, egg, 1/4 cup Parmesan cheese, and parsley until combined. This is your ricotta mixture.
  6. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  7. Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked noodles over the sauce, slightly overlapping if necessary.
  9. Spread half of the ricotta mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: noodles, the remaining ricotta mixture, one-third of the mozzarella, and the rest of the meat sauce.
  13. Top with a final layer of noodles, the remaining mozzarella, and a sprinkle of extra Parmesan cheese.
  14. Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  15. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  16. Let the lasagna rest for 15 minutes before slicing and serving.

Notes

  • You can prepare the meat sauce one day ahead and refrigerate it. This deepens the flavor.
  • To make this a make-ahead meal, assemble the entire lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • For a richer flavor, substitute half of the ground beef with ground veal.

Nutrition

Find it online: https://kitchnkudos.com/best-homemade-lasagna-recipe-classic/