The Best Classic Lasagna Recipe – Homemade lasagna full of pasta, ricotta, a homemade meat sauce, and tons of cheese. This is the world’s best lasagna recipe!
I’ve been working on this meat lasagna recipe for over a year.
I set out to make the best traditional lasagna recipe. Every time I made it, I’d make little tweaks here and there until I thought it was just right.
I think I finally nailed it!
How to make lasagna:
- Make the meat sauce
- Make a ricotta cheese mixture
- Boil the pasta
- Assemble the lasagna
- Bake
- Cool
- Enjoy
How to layer lasagna:
- Spread a thin layer of pasta sauce in the bottom of a baking dish
- Make a layer of cooked lasagna noodles
- Spread an even layer of the ricotta cheese mixture
- Spread an even layer of meat sauce
- Repeat those layers two times
- Top it with a final layer of noodles, sauce, mozzarella, and parmesan cheese
How to bake lasagna:
- Cover the baking dish with aluminum foil
- Bake at 350 degrees F for 45 minutes
- Remove the foil and bake for 15 more minutes
- Let the lasagna rest for at least 15 minutes before slicing
Wondering what to serve with this amazing lasagna recipe? Try these.
- Cream Cheese Italian Pinwheels from Bitchin Brunch
- Salad with Homemade Garlic & Herb Vinaigrette
- Zesty Tomato Broccoli Salad – From Inspire a Creation
- Homemade Garlic Bread – From Recipe Tin Eats
You may also like:
- The Best Classic Meatloaf Recipe
- The Best Classic Chili Recipe
- The Best Classic Buttermilk Banana Bread Recipe
Watch the step by step video for The Best Classic Lasagna recipe below.
Best Classic Lasagna Recipe
The Best Classic Lasagna Recipe - Homemade lasagna full of pasta, ricotta, a homemade meat sauce, and tons of cheese. This is the world's best lasagna recipe!
Watch The Recipe Video Here
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Calories: 463kcal
Print Recipe Pin Recipe Rate this RecipeIngredients
- 1 lb. ground beef
- 1/2 lb. sweet Italian sausage
- 1 medium onion -chopped
- 2 garlic cloves -minced
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can crushed tomatoes
- 2 (6 oz.) cans tomato paste
- 1/2 cup water
- 2 tablespoons sugar
- 3 teaspoons salt -divided
- 3 teaspoons Italian seasoning -divided
- 1 1/2 teaspoons dried basil leaves -divided
- 1/4 teaspoon ground black pepper
- 1/4 cup minced fresh flat-leaf parsley -divided
- 2 cups shredded mozzarella cheese -divided
- 15 oz. (1 3/4 cups) whole milk Ricotta cheese
- 1/2 cup grated parmesan cheese -divided
- 1 large egg
- 12 lasagna noodles
Instructions
- Preheat oven to 350 degrees F.
- Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
- Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
- As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon basil. Stir until well incorporated.
- Cook the pasta al dente, according to it’s package directions.
- Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about 1/4 cup). Layer 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 1/2 (level) cups of meat sauce. Repeat the layers twice.
- Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and 1/4 cup parmesan.
- Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.
- Let the lasagna cool for 15-20 minutes before cutting.
Nutrition
Serving: 1/12th of the recipe | Calories: 463kcal | Carbohydrates: 36g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 1420mg | Potassium: 812mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1115IU | Vitamin C: 14.9mg | Calcium: 274mg | Iron: 3.7mg
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Krystal says
I made this recipe like two months ago for my husband and his parents and it was a huge hit. Well we just found out my mother-in-law has cancer and we are getting together for Easter and having a big BBQ with all her kids and everyone else in the family. She lives right next door to me and she walked over to my house and asked me to make the lasagna that i had made two months ago. She said it was her favorite and really wanted it. I told her of course I’ll make it for you. So glad I saved this recipe.
Janice says
Best lasagna ever! I am not a fan of lasagna in general but my husband loves it. When I found this recipe & I wasn’t too sure I wanted to make it due to the ricotta cheese BUT I figured I’d give it a shot – I am SOOO glad I did! We both love it. Give this recipe a try, it will not disappoint!
Kristi Buffington says
My husband isn’t a fan of ricotta so I always replace it with cottage cheese..never will I use ricotta again. The cottage cheese is to die for!
Laura says
This is like the best lasagna in the world. Everyone that’s tried it is in love with it. Even my brothers who were never fans of lasagna couldn’t stop eating it! This will be the way I make lasagna for the rest of my life. 😃
Baylee says
This was delicious! It was perfectly balanced between the cheese, meat sauce, and pasta. The cheese layers were flavorful, and the meat sauce was tasty and not too sweet. Thank you for sharing this recipe, I didn’t have any leftovers after cooking it!
Paul says
I prepared this recipe last Saturday. We invited our neighbors over to join us for dinner. Everyone loved it. My neighbors said it’s better than what you can get at the Italian restaurants. My wife loved it too. My only adjustments to the recipe were to use Herbs of Provence (Didn’t have Italian Spices) fresh basil instead of dry (only had fresh on hand), no parsley and fresh Mozzarella. It took about an hour of preparation time before I had everything in the oven but it was well worth it.
Shirla Montgomery says
I made the lasagna for guests, but they were delayed for dinner and may not arrive I am hoping this will freeze for when my son comes. Any suggestions about freezing?
deirdrebeth says
It may be far too late, but lasagna freezes beautifully. Cut your pieces (otherwise the whole pan takes *forever* to defrost), then wrap in wax paper & tin foil (or a freezer bag). You can reheat slowly in an oven, or pretty quickly in a microwave.
Jr says
Where does the one egg come in?
Sonia says
Mix it with the cheese
deirdrebeth says
In with the cheeses:
In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, **the egg**, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon basil.
JOE says
As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, the EGG, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon basil. Stir until well incorporated.
Jerzy Filipiak says
I love your recipe. It is fantastic!!!!
Thank you.
Ian Paterson says
Looked Amazing and tastes superb, thank you !
Paula says
Best lasagna ever! Hands down ! I have never had any better even in Italian restaurants! Easy to prepare. Had my family over for Sunday dinner and they just loved it too! My new lasagna recipe !! Thank you !
TONY L says
ALL I CAN SAY IS THAT THIS IS THE BEST LASAGNA RECIPE EVER! I’M AFRAID TO EVEN TRY ANOTHER. THE LASAGNA IS RESTAURANT DELICIOUS! IF I HAD ONE THING TO ADD, IT WOULD BE TO INCREASE THE RICOTTA MIXTURE BY A THIRD JUST FOR FIRST TIMERS WHO MAY RUN OUT SPREADING IT ON THE LAYERS; OR THOSE WHO LIKE THE EXTRA CHEESE TASTE. WILL DEFINITELY USE AGAIN AND AGAIN!!!
Linda says
First, let me explain that I don’t cook. But, I retired, so I have to do something. So my husband suggested I made lasagna. How hard can it be? After spending an afternoon, collecting ingredients, studiously following the recipe, baking it, letting it cool. I presented him, with what we both decided was the best lasagna ever. So now, I suppose I’ll have to make it again! Seriously, it was better than any restaurant lasagna we’ve ever had!
Bravo!
Judy Garza says
Love this recipe! Will make more sauce at later date to freeze & always have on hand. The ricotta cheese mixture will be perfect for stuffed shells or manicotti, it was so flavorful. I doubled the recipe & made 2 small containers (1) to freeze & (1) for the in-laws & (1) 9×13 for company that’s in the freezer.