Lasagna 🍝 is a classic Italian comfort food: layers of tender pasta, rich meat sauce, creamy ricotta, and melted cheese all baked to golden perfection. It’s hearty, versatile, and perfect for family dinners or meal prep.
Here’s a detailed, traditional recipe:
🍲 Classic Lasagna Recipe
Serves: 8
Prep time: 30 min
Cook time: 50–60 min
🧺 Ingredients
For the Meat Sauce
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1 lb ground beef (or a mix of beef and Italian sausage)
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1 onion, diced
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2–3 cloves garlic, minced
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1 (28 oz) canned crushed tomatoes
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1 (6 oz) tomato paste
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp salt
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½ tsp black pepper
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Pinch of red pepper flakes (optional)
For the Cheese Mixture
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15 oz ricotta cheese
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1 egg
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2 cups shredded mozzarella cheese (divided)
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½ cup grated Parmesan cheese
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2 tbsp fresh parsley, chopped (optional)
Other Ingredients
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9–12 lasagna noodles (regular or no-boil)
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Extra shredded mozzarella for topping
🔥 Instructions
1. Prepare the Meat Sauce
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Heat a large skillet over medium heat. Add ground beef and onion, cooking until browned.
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Add garlic and cook 30 seconds until fragrant.
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Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and red pepper flakes.
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Simmer for 15–20 minutes, stirring occasionally.
2. Prepare the Cheese Mixture
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In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, and parsley until smooth.
3. Cook the Noodles (if not using no-boil)
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Boil according to package instructions until al dente. Drain and lay flat on a sheet of parchment or lightly oil a tray to prevent sticking.
4. Assemble the Lasagna
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Preheat oven to 375°F (190°C).
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Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.
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Layer noodles, cheese mixture, and meat sauce. Repeat 2–3 layers, finishing with meat sauce.
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Top with remaining mozzarella and a sprinkle of Parmesan.
5. Bake
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Cover with foil (tent foil to prevent sticking) and bake 25 minutes.
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Remove foil and bake another 20–25 minutes until cheese is golden and bubbly.
6. Rest & Serve
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Let lasagna rest for 10–15 minutes before slicing — this helps it set and makes serving easier.
🌟 Tips & Variations
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Vegetarian: Replace meat with sautéed mushrooms, zucchini, or spinach.
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Extra creamy: Add béchamel sauce between layers.
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Make ahead: Assemble and refrigerate overnight, then bake.
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Freezing: Freeze unbaked or baked lasagna for up to 3 months.
If you want, I can also give you a quick 30-minute no-boil lasagna version that’s just as delicious but much faster to make. Do you want me to do that?
