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Classic Homemade Lasagna With Meat Sauce (Family Favorite) - Comforting, Cheesy, and Satisfying

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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Meat: 1 pound ground beef (80–90% lean), 1/2 pound Italian sausage (mild or hot)
  • Aromatics: 1 medium yellow onion, 3–4 garlic cloves
  • Tomatoes and sauce: 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, 2 tablespoons tomato paste
  • Liquids and seasoning: 1/2 cup water or low-sodium beef broth, 1 teaspoon sugar (optional), 1–2 teaspoons Italian seasoning, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, pinch of red pepper flakes, salt and black pepper
  • Cheese: 15 ounces ricotta, 2 cups shredded mozzarella (plus extra for topping), 1/2 cup grated Parmesan or Pecorino Romano
  • Egg: 1 large egg
  • Noodles: 12–15 lasagna noodles (classic or no-boil)
  • Olive oil: For sautéing and greasing the pan
  • Fresh herbs (optional): Fresh basil or parsley for garnish

Method
 

  1. Prep the basics: Heat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. If using classic noodles, boil them in salted water until very al dente, about 1–2 minutes less than package directions. Drain and lay flat on parchment or a lightly oiled sheet.
  2. Brown the meat: In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high. Add ground beef and sausage, breaking it up as it cooks. Season with a pinch of salt and pepper. Cook until browned and no longer pink. Drain excess fat if needed.
  3. Sauté aromatics: Push meat to one side. Add diced onion and a little more oil if the pan is dry. Cook until softened, 4–5 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant.
  4. Build the sauce: Add crushed tomatoes, tomato sauce, tomato paste, and water or broth. Stir in Italian seasoning, basil, oregano, red pepper flakes, and sugar if using. Simmer uncovered 15–20 minutes, stirring occasionally. Taste and adjust salt and pepper. The sauce should be thick but spreadable.
  5. Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, 1/2 teaspoon salt, and a few grinds of pepper. Stir until smooth. If you like, add a tablespoon of chopped fresh parsley or basil.
  6. Layer the lasagna: Spread a thin layer of meat sauce over the bottom of the baking dish. Add a layer of noodles. Spread a third of the ricotta mixture over the noodles, followed by a quarter of the meat sauce and a generous sprinkle of mozzarella.
  7. Repeat layers: Continue layering—noodles, ricotta, sauce, mozzarella—until you’ve used everything. Aim for 3 layers of noodles and finish with sauce and a thick blanket of mozzarella. Sprinkle extra Parmesan on top for a golden crust.
  8. Cover and bake: Cover the dish tightly with foil. Bake for 25–30 minutes. Remove the foil and bake an additional 15–20 minutes, until the top is bubbly and lightly browned and a knife inserted in the center feels hot.
  9. Rest before slicing: Let the lasagna rest for at least 15–20 minutes. This is crucial for clean slices and set layers.
  10. Garnish and serve: Top with chopped fresh basil or parsley if you like. Serve with a simple green salad and garlic bread.