The Best Classic Lasagna Recipe – Homemade lasagna full of pasta, ricotta, a bootleg meat sauce, and tons of cheese.  This is the world's best lasagna recipe!

The best classic lasagna, sliced on a blue plate with cheese on top

I've been working on this meat lasagna recipe for over a year.

I set out to make the best traditional lasagna recipe.  Every fourth dimension I made it, I'd brand niggling tweaks here and at that place until I thought information technology was just correct.

I think I finally nailed it!

How to make lasagna:

  • Make the meat sauce
  • Make a ricotta cheese mixture
  • Boil the pasta
  • Assemble the lasagna
  • Bake
  • Cool
  • Enjoy

Best homemade lasagna sliced on a plate

How to layer lasagna:

  • Spread a sparse layer of pasta sauce in the bottom of a baking dish
  • Brand a layer of cooked lasagna noodles
  • Spread an even layer of the ricotta cheese mixture
  • Spread an fifty-fifty layer of meat sauce
  • Repeat those layers two times
  • Tiptop it with a terminal layer of noodles, sauce, mozzarella, and parmesan cheese

How to bake lasagna:

  • Cover the baking dish with aluminum foil
  • Bake at 350 degrees F for 45 minutes
  • Remove the foil and bake for 15 more minutes
  • Let the lasagna rest for at least 15 minutes before slicing

Casserole dish of the best lasagna recipe

Wondering what to serve with this amazing lasagna recipe?  Try these.

  • Cream Cheese Italian Pinwheels from Amanda's Like shooting fish in a barrel Recipes
  • Salad with Homemade Garlic & Herb Vinaigrette
  • Zesty Lycopersicon esculentum Broccoli Salad – From Inspire a Creation
  • Homemade Garlic Breadstuff – From Recipe Tin Eats

You lot may too similar:

  • The Best Classic Meatloaf Recipe
  • The Best Classic Chili Recipe
  • The Best Classic Buttermilk Assistant Bread Recipe

Watch the footstep by footstep video for The Best Classic Lasagna recipe below.

Find more than of my recipes on TikTok

Prep Time twenty minutes

Cook Time 1 hour 30 minutes

Total Time one 60 minutes 50 minutes

  • 1 lb. ground beef
  • ane/two lb. sweetness Italian sausage
  • 1 medium onion -chopped
  • 2 garlic cloves -minced
  • 1 (15 oz.) tin can tomato sauce
  • one (15 oz.) can crushed tomatoes
  • 2 (6 oz.) cans tomato plant paste
  • ane/2 cup water
  • 2 tablespoons carbohydrate
  • 3 teaspoons common salt -divided
  • 3 teaspoons Italian seasoning -divided
  • ane 1/ii teaspoons dried basil leaves -divided
  • 1/4 teaspoon ground black pepper
  • ane/four cup minced fresh apartment-leaf parsley -divided
  • 2 cups shredded mozzarella cheese -divided
  • 15 oz. (i ¾ cups) whole milk Ricotta cheese
  • one/2 cup grated parmesan cheese -divided
  • 1 large egg
  • 12 lasagna noodles

  • Preheat oven to 350 degrees F.

  • Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add together the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.

  • Add the tomato sauce, crushed tomatoes, tomato paste, water, saccharide, 2 teaspoons table salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.

  • Equally the sauce cooks, make the ricotta mixture. In a large basin, add i cup mozzarella, the ricotta, ¼ cup parmesan, two tablespoons of the parsley, the egg, 1 teaspoon table salt, i teaspoon Italian seasoning, and ½ teaspoon basil. Stir until well incorporated.

  • Cook the pasta al dente, according to it's packet directions.

  • Assemble the lasagna. In a 13x9 inch blistering dish, add a very thin layer of meat sauce (most ¼ cup). Layer 3 lasagna noodles, ⅓ of the ricotta mixture, and one ½ (level) cups of meat sauce. Echo the layers twice.

  • Add a final layer of the remaining noodles, meat sauce, i cup mozzarella, and ¼ loving cup parmesan.

  • Cover with foil that has been sprayed with nonstick cooking spray. Broil for 45 minutes. Remove the foil. Broil 15 more minutes.

  • Allow the lasagna absurd for 15-xx minutes before cutting.

Serving: i /12th of the recipe | Calories: 463 kcal | Carbohydrates: 36 thou | Protein: 25 g | Fat: 24 g | Saturated Fatty: xi g | Cholesterol: 91 mg | Sodium: 1420 mg | Potassium: 812 mg | Fiber: 3 g | Sugar: 10 thousand | Vitamin A: 1115 IU | Vitamin C: 14.9 mg | Calcium: 274 mg | Iron: 3.7 mg

Check out all of my peachy footing beefiness recipes.

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About Amanda Finks

I'g a Registered Dietitian Nutritionist living in Zionsville, IN. I'm an gorging cook, travel nerd, & lover of skilful food! I'm trained in Food Science & recipe development. It's my mission to bring you the Best recipes your whole family will love!

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