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!
Course: Dinner, Entree, Main Course
Cuisine: American, Italian
Keyword: best lasagna, classic lasagna, homemade lasagna recipe, lasagna recipe
Author: Amanda Finks
1/2lb.sweet Italian sausage
1(15 oz.) cantomato sauce
1(15 oz.) cancrushed tomatoes
2(6 oz.) canstomato paste
1 1/2teaspoonsdried basil leaves-divided
1/4teaspoonground black pepper
1/4cupminced fresh flat-leaf parsley-divided
2cupsshredded mozzarella cheese-divided
15oz. (1 3/4 cups)whole milk Ricotta cheese
1/2cupgrated parmesan cheese-divided
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.