Lasagna
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Lasagna
This classic lasagna layers a slow-simmered meat sauce with a creamy ricotta filling and plenty of mozzarella. It takes some time, but most of it is hands-off while the sauce simmers and the lasagna bakes. Let it rest before slicing so the layers set and hold their shape. It feeds eight and reheats beautifully, which makes it a reliable choice for a crowd or a make-ahead dinner.
Ingredients
- 1 pound lasagna noodles
- 1 pound ground beef
- 1/2 pound Italian sausage, casings removed
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 jar (24 ounces) marinara sauce, or 3 cups homemade
- 1 can (15 ounces) crushed tomatoes
- 15 ounces ricotta cheese
- 1 large egg
- 4 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Directions
- Brown the ground beef and sausage with the onion in a large pot over medium heat, breaking up the meat. Drain off the excess fat.
- Add the garlic, marinara, and crushed tomatoes. Simmer uncovered for 30 minutes, stirring now and then. Season with salt and pepper.
- Cook the lasagna noodles until just al dente, then drain and lay them flat. Heat the oven to 375F.
- Stir together the ricotta, egg, half the Parmesan, the basil, and a pinch of salt.
- Spread a thin layer of sauce in a 9-by-13-inch dish. Layer noodles, ricotta mixture, mozzarella, and sauce. Repeat for three layers, ending with sauce and the remaining mozzarella and Parmesan.
- Cover with foil and bake 25 minutes. Uncover and bake 20 minutes more until bubbling and golden. Rest 15 minutes before slicing.
Tips and variations
- Let the sauce simmer at least 30 minutes. That time deepens the flavor and is what sets a good lasagna apart.
- Rest the lasagna 15 minutes before cutting. Slicing too soon makes the layers slide apart.
- Stir an egg into the ricotta. It binds the filling so each slice holds together cleanly.
- Assemble it a day ahead and refrigerate, then bake when you need it. Add a few extra minutes since it starts cold.
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Common questions
- Do I have to boil the lasagna noodles
- Traditional noodles cook best when boiled to just al dente first. No-boil noodles work too, but add extra sauce so they soften fully in the oven.
- Why does my lasagna fall apart
- Cutting it too soon is the usual cause. Let it rest 15 minutes so the layers set, and bind the ricotta with an egg.
- Can I freeze lasagna
- Yes. Freeze it baked or unbaked for up to three months. Thaw overnight in the fridge and reheat covered until hot through.
- What can I use instead of ricotta
- Cottage cheese is a common swap and bakes up creamy. Drain it well and blend it smooth if you prefer a finer texture.
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