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The Best Classic Homemade Lasagna with Rich Meat Sauce

A thick, layered slice of homemade lasagna with rich meat sauce and melted mozzarella cheese on a white plate.
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Make a classic, hearty homemade lasagna featuring a rich meat sauce and creamy ricotta cheese filling. This recipe provides simple steps for a family favorite comfort food dinner.

Ingredients

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

Instructions

  1. Brown the ground beef and sausage in a large pot over medium heat. Drain off any excess fat.
  2. Add the chopped onion 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, and water. Add basil, oregano, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally.
  4. While the sauce simmers, cook the lasagna noodles according to package directions until al dente. Drain the noodles and set aside.
  5. In a medium bowl, mix together the ricotta cheese, egg, 1/4 cup Parmesan cheese, and parsley until combined.
  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 four cooked lasagna 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: four noodles, the remaining ricotta mixture, another third of the mozzarella, and the remaining meat sauce.
  13. Top with the final four noodles and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese.
  14. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  15. Remove the foil and bake for an additional 20 to 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

  • For a richer sauce, simmer for up to 2 hours.
  • You can assemble the entire lasagna ahead of time, cover, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • Use no-boil noodles if you prefer to skip boiling the pasta, adjusting liquid in the sauce slightly if needed.

Nutrition

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