Layers of pasta, meat sauce, ricotta, and melted mozzarella
Classic Meat Lasagna
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 45 min
Servings
10
1 large lasagna
Difficulty
Medium
Cost
Moderate
$$
Classic Meat Lasagna
Layers of pasta, meat sauce, ricotta, and melted mozzarella
★4.9(9)
A towering Italian-American lasagna with layers of tender noodles, rich meat sauce, creamy ricotta filling, and stretchy mozzarella baked to bubbly perfection.
30m
Prep Time
60m
Cook Time
105m
Total Time
10
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
There is something deeply satisfying about pulling a golden-topped lasagna out of the oven. Each layer tells a story — rich, meaty ragu sandwiched between tender noodles and clouds of seasoned ricotta, all held together by a blanket of melted mozzarella. It is the dish that says Sunday dinner.
This recipe keeps things approachable without cutting corners. The meat sauce comes together in about 30 minutes, the ricotta filling mixes in one bowl, and regular lasagna noodles (no boiling required if you use oven-ready) make assembly a breeze. The hardest part is waiting for it to rest before cutting.
Ingredients
- 12 lasagna noodles (or oven-ready noodles)
- 1 lb ground beef
- 1/2 lb Italian sausage
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 4 cups shredded mozzarella, divided
- 1 cup grated Parmesan, divided
- Kosher salt and black pepper to taste
Instructions
- 1
If using regular noodles, cook them in salted boiling water until just al dente, then drain and lay flat on oiled sheet pans.
- 2
Brown ground beef and sausage in a large skillet over medium-high heat, breaking into small pieces. Drain excess fat. Add onion and cook 4 minutes. Add garlic and cook 1 minute.
- 3
Stir in crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and pepper. Simmer 20 minutes.
- 4
In a bowl, mix ricotta, egg, parsley, 1/2 cup Parmesan, and a pinch of salt and pepper.
- 5
Preheat oven to 375°F. Spread 1 cup meat sauce on the bottom of a 9x13 baking dish. Layer: 3 noodles, 1/3 ricotta mixture, 1 cup mozzarella, and meat sauce. Repeat twice more.
- 6
Top with final noodles, remaining sauce, remaining mozzarella, and remaining Parmesan.
- 7
Cover tightly with foil and bake 25 minutes. Remove foil and bake 20 minutes more until bubbly and golden. Rest 15 minutes before slicing.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
Ground beef and sausageGround turkey or mushroom-walnut crumble
Turkey is leaner; the mushroom-walnut version is vegetarian and meaty.
RicottaBechamel sauce
Traditional in Italian lasagna al forno for a silkier layer.
MozzarellaProvolone
Adds a sharper, smokier flavor to each layer.
Tips & Storage
Pro Tips
Make it a day ahead — lasagna actually tastes better the next day as the flavors meld.
Use a combination of beef and Italian sausage for the best flavor complexity.
For a crispier top, broil uncovered for the last 3 minutes.
Storage
Cover and refrigerate for up to 5 days. Freeze whole or in portions for up to 3 months.
Reheating
Thaw frozen lasagna overnight in the fridge. Reheat covered in a 350°F oven for 30-40 minutes, or microwave individual slices 3-4 minutes.
Nutrition Facts
Per serving (1 large slice) · 10 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates32g
Fat20g
Fiber3g
Sugar6g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use cottage cheese instead of ricotta?
- Yes. Blend it briefly in a food processor for a smoother texture.
- How do I prevent soggy lasagna?
- Use a thick, well-reduced sauce and let the lasagna rest before cutting so the layers absorb excess moisture.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →