Homemade Classic Lasagna

This homemade classic lasagna is that one recipe I come back to every time a comforting family meal is in order Kids fight over the crispy corners and adults rave about the rich flavors It is packed with layers of cheesy goodness savory meat sauce and a hint of herbs—everything you want in a perfect baked Italian dinner

I started making this lasagna on cozy Sunday evenings and it always brings my family around the table with big appetites and lots of stories to share

Ingredients

• Olive oil: Enhances flavor and helps brown the meat Choose extra virgin for best taste
• Onion: Lends sweetness and depth Go for a firm yellow onion
• Garlic: Adds aroma and punch Use fresh cloves over pre-minced if possible
• Ground beef: Classic base for a hearty meat sauce Select lean for less grease
• Italian sausage: Gives spiced complexity Look for fresh sausage and remove casings
• Canned crushed tomatoes: The main tomato base Use quality Italian brands for best sauce
• Tomato paste: Boosts richness and provides a thicker sauce
• Sugar: Balances acidity of tomatoes just a touch
• Dried basil and oregano: Classic Italian herbs Opt for fresh if you have them for brighter flavor
• Salt and pepper: Essential for seasoning
• Ricotta cheese: Creamy mild layer Look for whole milk ricotta for best texture
• Egg: Helps cheese filling set properly
• Parmesan cheese: Brings nutty sharpness Grate fresh for stronger flavor
• Parsley: Adds freshness Use flat-leaf if using fresh
• Lasagna noodles: Traditional noodle base Use oven-ready or regular cooked just until al dente
• Mozzarella cheese: The ultimate gooey cheesy top Pick a block to shred yourself for best melt
• Extra Parmesan: Makes a golden crust on top

Step-by-Step Instructions

Make the Meat Sauce:

Start by heating olive oil in a big skillet over medium heat Add chopped onion and let it slowly release sweetness over about five minutes Toss in garlic stir briefly to wake up the aroma Add the ground beef and sausage breaking them into small crumbles Cook well until no longer pink once browned drain off extra fat Stir in crushed tomatoes tomato paste sugar basil oregano plus salt and pepper Let the sauce bubble gently uncovered for about half an hour stirring now and then This long simmer brings the flavors together and thickens the sauce beautifully

Prepare the Cheese Mixture:

Combine ricotta cheese egg Parmesan parsley along with a good pinch of salt and pepper in a mixing bowl Blend until smooth and creamy The egg helps firm up the filling when baked while the Parmesan gives added flavor and the parsley brightens it up

Assemble the Lasagna:

Turn your oven to 190C or 375F Grease or line a large rectangular baking dish Start with a thin layer of meat sauce on the bottom Lay in your cooked noodles covering the base Add half the ricotta mixture and spread evenly Sprinkle on a third of the mozzarella then spoon over more meat sauce Repeat the noodle cheese and sauce layers Once you finish layering top with the last noodles cover with remaining sauce generous mozzarella and a scatter of Parmesan This layering keeps the lasagna tall and well flavored in every bite

Bake:

Cover tightly with foil I always spray the underside with a little oil so the cheese does not stick Bake for about 25 minutes covered so the flavors meld Uncover and continue baking 20 to 25 minutes longer until the top is bubbling and golden brown Let the lasagna rest at room temperature for at least 10 minutes before slicing so the layers set up and hold their shape

Pin it

My favorite part is always the layer of golden bubbling cheese on top My mom would let me sprinkle that last handful and it always felt like the best job in the kitchen

Storage Tips

Let any leftover lasagna come to room temperature before transferring to airtight containers Individual squares are easy to reheat and freeze very well For freezing wrap pieces tightly and label for up to two months Defrost in the fridge overnight for best results and reheat in the oven covered until warm

Ingredient Substitutions

Ground turkey or chicken can stand in for the beef for a lighter option You can swap ricotta for cottage cheese if needed or use glutenfree noodles if you have allergies Fresh herbs can be swapped in anywhere you use dried just adjust amounts since fresh are milder

Serving Suggestions

Serve lasagna hot from the oven with a big green salad and a side of garlic bread Roasted veggies make a nice addition too For something extra try a drizzle of basil pesto on each slice or a handful of fresh basil leaves scattered over the top

Cultural and Historical Context

Lasagna has roots in Italian cuisine and has been a beloved layered dish for centuries It is said to date back to Ancient Rome but it truly became popular in Naples and Bologna Recipes can be deeply regional and adapted to local tastes and ingredients which is why every family has their own favorite twist

Frequently Asked Questions

→ What type of noodles should I use?

Both oven-ready and pre-cooked traditional lasagna noodles work well. Adjust baking time as needed.

→ Can I substitute ground beef with another meat?

Yes, ground turkey, chicken, or pork can replace beef for a lighter version or different flavor profile.

→ Is it possible to assemble this ahead of time?

Absolutely. Assemble, cover, and refrigerate up to one day in advance for enhanced flavor and convenience.

→ How do I prevent soggy lasagna?

Drain noodles thoroughly and let the sauce simmer until thickened. Resting before slicing helps maintain structure.

→ Can lasagna be frozen?

Yes, cooled lasagna freezes well in portions. Wrap tightly and reheat in the oven for best texture.