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The Best Classic Lasagna Recipe
The perfect lasagna recipe made with parmesan ricotta cheese filling, melted mozzarella cheese, lasagna noodles, and a robust tomato meat sauce. It is the best lasagna recipe!
This is one recipe my husband begs me to make. He is obsessed with this lasagna and if he is stressed or overwhelmed with work, this is what I make him. It is the perfect comfort food meal! There’s something so amazing about homemade, made-from-scratch lasagna. Whenever he orders beef lasagna at a restaurant, he ends up disappointed. This is such a warm, comforting dinner and can feed a crowd (or at least a lot of hungry kids).
This is a classic homemade lasagna recipe made with layers of gooey melted mozzarella cheese, a parmesan ricotta cheese, and a robust tomato meat sauce. It is perfect for weeknight dinners, potlucks, or to take to friends who just had a baby. This lasagna recipe can be frozen so it is perfect to made ahead of time. It also makes flavorful leftovers.
How to make the Best Homemade Lasagna:
- Start by making a homemade meat sauce. This is done by sautéing an onion in olive oil until it begins to soften. This brings out the sweet flavor of the onion. Then it is time to brown the ground beef until it is browned and the onion is softened. Stir in the marinara sauce and let it simmer on low. If you want your lasagna to be extra saucy, I suggest adding 1/2 jar more marinara sauce.
- Make a parmesan ricotta cheese mixture. This is what gives the lasagna the creamy filling. I love to flavor the ricotta cheese with a good amount of parmesan cheese, spices, and egg to bind it together.
- Use your favorite lasagna noodles. There are two choices for lasagna noodles — oven-ready pre-cooked noodles or lasagna noodles that need to be cooked before hitting the oven. I have tried both ways and can attest that they both work!
- Bring on the cheese! The best lasagna is full of cheese so be generous with the layers of mozzarella cheese.
- Bake covered for 15 minutes and then remove the foil and continue to cook until the cheese is bubbly. Let it set up for 10 minutes before serving.
Here are some more of my favorite lasagna recipes:
Italian Bolognese Lasagna
Ravioli Lasagna
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5 from 4 votes
Classic Lasagna Recipe
By: Modern Honey - www.modernhoney.com
The perfect lasagna recipe made with parmesan ricotta cheese filling, melted mozzarella cheese, lasagna noodles, and a robust tomato meat sauce. It is the best lasagna recipe!
Ingredients
- 1 Tablespoon Olive Oil
- 1 small Onion (finely diced)
- 1 lb. Lean Ground Beef
- 3/4 teaspoon Garlic Powder (or 5 garlic cloves, finely minced)
- 3/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 32-40 ounce jar Marinara Sauce (may use more depending on how "saucy" you want it)
Parmesan Ricotta Cheese Filling:
- 2 cups Whole Milk Ricotta Cheese
- 1 cup Grated Parmesan Cheese
- 1 large Egg
- 1 teaspoon Dried Basil
- 3/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 12 Lasagna Noodles
- 4 cups Mozzarella Cheese (may use more if you want it extra cheesy)
Instructions
Preheat oven to 375 degrees. Heat olive oil in a large skillet over medium heat. Add onion and cook for about 3-4 minutes. Add ground beef and increase heat to medium-high. Cook until the meat begins to brown, about 5 minutes. Sprinkle with garlic powder, salt, and pepper.
Lower heat to low and add marinara sauce. If you want the lasagna to be extra saucy, I suggest adding more sauce. Let the sauce continue to simmer.
Parmesan Ricotta Cheese Filling:
In a small bowl, stir together ricotta cheese, parmesan cheese, egg, basil, salt, and pepper.
Cook lasagna noodles according to package instructions.
Spread the bottom of a 9 x 13 baking pan with 1/4 cup of the meat sauce. Place 3 noodles in a single layers on top of the sauce. Spread each noodle with parmesan ricotta cheese filling and sprinkle with 1 cup of mozzarella cheese and meat sauce. Repeat. Finish with remaining mozzarella cheese.
Spray a large piece of foil with non-stick cooking spray and cover the lasagna. Bake for 15 minutes and then remove the foil. Continue to bake until the cheese if bubbling, about 25 minutes longer. Cool the lasagna for 10 minutes before cutting into pieces.
Notes
*Recipe adapted from America's Test Kitchen
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dinner
Cuisine: Italian
Keyword: classic lasagna
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I am an Award-Winning Recipe Creator. Cover of Food Network Magazine. Two-Time Pillsbury Bake-Off Finalist. I am passionate about sharing the best recipes so you have success in the kitchen!
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