Slice of the best classic lasagna recipe with layers of pasta, homemade meat sauce, ricotta mozzarella and parmesan cheese
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4.93 from 54 votes

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!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dinner, Entree, Main Course
Cuisine: American, Italian
Keyword: best lasagna, classic lasagna, homemade lasagna recipe, lasagna recipe
Servings: 12 servings
Calories: 463kcal
Author: Amanda Finks


  • 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


  • 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.



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