Best Classic Homemade Lasagna (Print Version)
A rich, cheesy classic homemade lasagna with meat sauce, ricotta, mozzarella, and clean slices that hold together.
# Ingredients:
For the meat sauce
01 -
2 tablespoons olive oil
02 -
1 large yellow onion, finely diced
03 -
5 garlic cloves, minced
04 -
1 lb (450 g) ground beef
05 -
12 oz (340 g) mild Italian sausage, casings removed if needed
06 -
2 teaspoons kosher salt, divided
07 -
1 teaspoon black pepper, divided
08 -
2 teaspoons Italian seasoning
09 -
1 teaspoon dried oregano
10 -
1/2 teaspoon paprika
11 -
3 tablespoons tomato paste
12 -
2 jars (24 oz each) marinara sauce
13 -
1 can (15 oz) tomato sauce
14 -
1 teaspoon sugar, optional
15 -
1/4 cup chopped fresh parsley
For the ricotta filling
16 -
24 oz (680 g) whole milk ricotta cheese
17 -
2 large eggs
18 -
3/4 cup (75 g) grated Parmesan cheese
19 -
1 cup (115 g) shredded mozzarella cheese
20 -
2 tablespoons chopped fresh parsley
21 -
1/2 teaspoon kosher salt
22 -
1/2 teaspoon black pepper
For assembly
23 -
12 dried lasagna noodles
24 -
1 tablespoon olive oil, for the noodles
25 -
4 cups (460 g) shredded mozzarella cheese
26 -
1/2 cup (50 g) grated Parmesan cheese
27 -
Chopped fresh parsley, for serving
# Instructions:
01 -
Preheat the oven to 375 F. Lightly grease a deep 9x13-inch baking dish and set it on a rimmed baking sheet.
02 -
Heat olive oil in a large pot or deep skillet over medium-high heat. Cook the onion for 4-5 minutes, then add garlic for 30 seconds. Add the beef and sausage and cook, breaking it up, until browned and cooked through.
03 -
Stir in 1 1/2 teaspoons salt, 1/2 teaspoon pepper, Italian seasoning, oregano, paprika, and tomato paste. Cook for 1 minute. Add marinara, tomato sauce, sugar if using, and parsley. Simmer uncovered for 20-25 minutes until thickened.
04 -
Boil the lasagna noodles in salted water until just shy of al dente. Drain, rinse briefly, toss with a little olive oil, and lay flat so they do not stick together.
05 -
In a bowl, stir together ricotta, eggs, 3/4 cup Parmesan, 1 cup mozzarella, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth.
06 -
Spread about 1 cup meat sauce in the dish. Add 3 noodles, one third of the ricotta filling, about 1 1/2 cups meat sauce, and 1 cup mozzarella. Repeat twice. Finish with the last noodles, remaining sauce, remaining mozzarella, and 1/2 cup Parmesan.
07 -
Cover loosely with foil, keeping it from pressing into the cheese. Bake for 45 minutes. Remove the foil and bake 15-20 minutes more, until the cheese is melted, bubbling, and lightly browned.
08 -
Let the lasagna rest for 15 minutes before slicing. Sprinkle with fresh parsley and serve warm.
# Notes:
01 -
Rest 15 minutes before slicing for cleaner pieces.
02 -
Assemble up to 24 hours ahead and refrigerate before baking.
03 -
Refrigerate leftovers for 3-4 days or freeze portions for up to 3 months.