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The perfect lasagna recipe made with parmesan ricotta cheese filling, melted mozzarella cheese, lasagna noodles, and a robust tomato meat sauce. It is the best lasagna recipe!
The Best Classic Lasagna Recipe
This is one recipe my husband begs me to make. He is obsessed with this lasagna and if he is stressed or overwhelmed with work, this is what I make him. It is the perfect comfort food meal!
There’s something so amazing about homemade, made-from-scratch lasagna. Whenever he orders beef lasagna at a restaurant, he ends up disappointed. This is such a warm, comforting dinner and can feed a crowd (or at least a lot of hungry kids).
This is a classic homemade lasagna recipe made with layers of gooey melted mozzarella cheese, parmesan ricotta cheese, and a robust tomato meat sauce. It is perfect for weeknight dinners, potlucks, or to take to friends who just had a baby. This lasagna recipe can be frozen so it is perfect to made ahead of time. It also makes flavorful leftovers.
What I love about this homemade lasagna recipe is that it is perfect for taking to people who need a meal. It is super easy to freeze and warm up when ready to serve too.
Lasagna Ingredients:
- Olive Oil
- Onion (finely diced)
- Ground Beef
- Garlic Powder (or 5 garlic cloves, finely minced)
- Salt and Pepper
- Marinara Sauce — if using jarred marinara sauce, I suggest using Rao’s or Carbone’s. I love to buy Rao’s at Costco since it is much cheaper! Here is a recipe for homemade marinara sauce.
Parmesan Ricotta Cheese Filling:
- Whole Milk Ricotta Cheese
- Grated Parmesan Cheese
- Egg
- Dried Basil, Salt, and Pepper
- Lasagna Noodles or Lasagna Sheets
- Mozzarella Cheese
How to make the Best Homemade Lasagna:
- Start by making a homemade meat sauce. This is done by sautéing an onion in olive oil until it begins to soften. This brings out the sweet flavor of the onion. Then it is time to brown the ground beef until it is browned and the onion is softened. Stir in the marinara sauce and let it simmer on low. If you want your lasagna to be extra saucy, I suggest adding 1/2 jar more marinara sauce.
- Make a parmesan ricotta cheese mixture. This is what gives the lasagna the creamy filling. I love to flavor the ricotta cheese with a good amount of parmesan cheese, spices, and egg to bind it together.
- Use your favorite lasagna noodles. There are two choices for lasagna noodles — oven-ready pre-cooked noodles or lasagna noodles that need to be cooked before hitting the oven. I have tried both ways and can attest that they both work!
- Bring on the cheese! The best lasagna is full of cheese so be generous with the layers of mozzarella cheese.
- Bake covered for 15 minutes and then remove the foil and continue to cook until the cheese is bubbly. Let it set up for 10 minutes before serving.
Cooking Tips for a Perfect Lasagna:
Choose Whole Milk Ricotta: Whole milk ricotta tends to be creamier and less watery.
Season Each Layer: A pinch of salt, pepper, or fresh herbs in the ricotta mixture and adding salt to the water when boiling lasagna noodles infuses flavor into the pasta.
Avoid Watery Lasagna: Drain cooked noodles well.
Tent Foil: When covering with foil, lightly tent it so melted cheese doesn’t stick or spray the underside with non-stick cooking spray to keep it from sticking.
Resting Time: Allowing the lasagna to stand after baking keeps slices neat and holds the layers together.
Frequently Asked Questions (FAQ’s):
1. Do I need to cook the noodles first?
Many recipes call for boiled noodles. If you prefer oven-ready (no-boil) noodles, check the package instructions—some might require extra sauce or slightly longer baking time. I love to use fresh lasagna sheets found at specialty grocery stores. I find fresh lasagna sheets in the refrigerator section of Whole Foods.
2. Can I make lasagna ahead of time?
Yes! Assemble the layers, then cover and refrigerate for up to 24 hours before baking. Or freeze the unbaked casserole for up to 3 months—just add a few more minutes of cook time if baking from frozen.
3. How long can leftover lasagna last?
Store leftovers in the refrigerator for 3–4 days. Reheat individual portions in the microwave or warm the entire dish in a 350-degree F oven until heated through.
4. Can I freeze this lasagna?
Yes! This lasagna recipe freezes very well. Re-heat in a warm oven.
4. What are the best cheeses to use in lasagna?
This recipe uses a combination of ricotta, mozzarella, and Parmesan. Mozzarella offers meltiness, while Parmesan provides a salty, sharp flavor. The ricotta cheese adds creaminess.
More Popular Lasagna Recipes:
Italian Bolognese Lasagna
Ravioli Lasagna
What should I serve with Lasagna?
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Classic Lasagna Recipe
Ingredients
- 1 Tablespoon Olive Oil
- 1 small Onion (finely diced)
- 1 lb. Lean Ground Beef
- 3/4 teaspoon Garlic Powder (or 5 garlic cloves, finely minced)
- 3/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 28-ounce jar Marinara Sauce (may use more depending on how “saucy” you want it)
Parmesan Ricotta Cheese Filling:
- 2 cups Whole Milk Ricotta Cheese
- 1 cup Grated Parmesan Cheese
- 1 large Egg
- 1 teaspoon Dried Basil
- 3/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 12 Lasagna Noodles
- 4 cups Mozzarella Cheese (may use more if you want it extra cheesy)
Instructions
- Preheat oven to 375 degrees. Heat olive oil in a large skillet over medium heat. Add onion and cook for about 3-4 minutes. Add ground beef and increase heat to medium-high. Cook until the meat begins to brown, about 5 minutes. Sprinkle with garlic powder, salt, and pepper.
- Lower heat to low and add marinara sauce. If you want the lasagna to be extra saucy, I suggest adding more sauce. Let the sauce continue to simmer.
Parmesan Ricotta Cheese Filling:
- In a small bowl, stir together ricotta cheese, parmesan cheese, egg, basil, salt, and pepper.
- Cook lasagna noodles according to package instructions.
- Spread the bottom of a 9 x 13 baking pan with 1/4 cup of the meat sauce. Place 3 noodles in a single layers on top of the sauce. Spread each noodle with parmesan ricotta cheese filling and sprinkle with 1 cup of mozzarella cheese and meat sauce. Repeat. Finish with remaining mozzarella cheese.
- Spray a large piece of foil with non-stick cooking spray and cover the lasagna. Bake for 15 minutes and then remove the foil. Continue to bake until the cheese if bubbling, about 25 minutes longer. Cool the lasagna for 10 minutes before cutting into pieces.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my go-to recipes website in general, but this classic lasagna is so gooey, smooth, and flavorful! Never dry.
Yum
Not sure how you did it but it tastes just like the lasagna I ate growing up! So comforting and delicious
What kind of store bought sauce do you use for your lasagne? Jarred sauce just seem to bring out the original Italian taste. Do you add wine to any of your marinara, pizza or spaghetti sauces? Thank you
I always make a pasta sauce using my favorite jarred sauce then add one can each of tomato paste, diced tomatoes, stewed tomatoes (diced them if they come whole), thin sliced green pepper, minced onion, minced garlic, teaspoon grated ginger, grated carrot, Italian seasoning plus oregano because that is my favorite part of the Italian spices, basil, any fresh herbs available, salt and pepper. Simmer for an hour. At that point it doesn’t really matter what kind of sauce you start with, it all tastes homemade.
Trying it during Xmas holidays for extended family visitors.
I finally found a lasagna recipe that is easy and delicious. Everytime I make this it reminds me of the lasagna my Italian grandmother used to make and my Italian family loves it.
This was SO DELICIOUS! We made it for our Christmas dinner and it was perfect. I love that it didn’t take too long to bake! My husband and 14 month old loved it. 🙂