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Comforting Classic Lasagna Recipe with Creamy Ricotta and Meat Sauce Made Easy

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A classic lasagna recipe featuring creamy ricotta and a rich meat sauce, perfect for cozy dinners and family meals. Easy to prepare with simple ingredients and customizable for various dietary needs.

Ingredients

Scale
  • 1 lb ground beef (85% lean preferred)
  • 1/2 lb Italian sausage, casings removed (optional)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 15 oz ricotta cheese (whole-milk preferred)
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped (or 2 tsp dried parsley)
  • Salt and pepper, to taste
  • 9–12 lasagna noodles (regular or no-boil)
  • 3 cups shredded mozzarella cheese
  • 2 tbsp olive oil

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
  2. Increase heat to medium-high and add ground beef and Italian sausage. Break meat apart and cook until browned and no longer pink, about 8-10 minutes. Drain excess fat if needed.
  3. Stir in crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes if using. Season with salt and pepper. Lower heat to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally until sauce thickens.
  4. In a medium bowl, combine ricotta cheese, beaten egg, grated Parmesan, parsley, salt, and pepper. Mix until creamy and smooth.
  5. If using traditional noodles, bring a large pot of salted water to a boil. Cook noodles according to package instructions until al dente (about 8-10 minutes). Drain and lay flat on a clean towel to prevent sticking.
  6. Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Lay down 3-4 noodles side by side.
  7. Spread one-third of the ricotta mixture evenly over the noodles, followed by one-third of the meat sauce, then sprinkle with one cup of shredded mozzarella.
  8. Repeat layering two more times: noodles, ricotta, meat sauce, mozzarella. Finish with a final layer of noodles, meat sauce, and remaining mozzarella on top.
  9. Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
  10. Let the lasagna rest for 10-15 minutes before slicing to allow it to set.

Notes

If sauce is too watery, simmer longer before assembling. Let lasagna rest 10-15 minutes before slicing for cleaner cuts. Drain excess fat after browning meat to avoid greasy sauce. No-boil noodles can be used to save time; ensure sauce is slightly more liquidy to soften noodles during baking.

Nutrition

Keywords: lasagna, classic lasagna, ricotta, meat sauce, easy lasagna, comfort food, Italian recipe, baked pasta

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