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Close up of cheesy lasagna recipe slice lifted from the baking dish

Classic Italian Lasagna

5 from 1 vote
Aliana Recipes
Layered with rich meat sauce and three creamy cheeses, this lasagna delivers pure Italian comfort. I love serving this hearty dish for Sunday family dinners because leftovers taste even better the next day.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings:12 people
Course:Dinner
Cuisine:Italian
Calories:450kcal
Cost:$20
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb lasagna noodles Cooked al dente
  • 1 lb ground beef Lean preferred
  • 1 lb Italian sausage Mild or spicy
  • 1 large onion, diced Yellow or white
  • 4 cloves garlic, minced Fresh is best
  • 56 oz crushed tomatoes (2 cans) High quality
  • 12 oz tomato paste (2 cans) Thickens sauce
  • ¼ cup fresh basil, chopped Plus extra for garnish
  • 2 tablespoon Italian seasoning Dried blend
  • 15 oz ricotta cheese Whole milk
  • 1 large egg Binder for ricotta
  • 3 cups shredded mozzarella cheese Freshly grated melts best
  • 1 cup grated Parmesan cheese Aged
  • 2 tablespoon olive oil For sautéing
  • salt and black pepper To taste

Equipment

  • 1 9x13 Baking dish Deep dish preferred
  • 1 Large pot For boiling noodles
  • 1 Large skillet For meat sauce
  • 1 Mixing bowl For ricotta mixture
  • 1 Aluminum foil For covering dish

Method
 

  1. Boil lasagna noodles in heavily salted water until al dente to prevent them from becoming mushy during baking.
  2. Brown the ground beef and Italian sausage in olive oil until fully cooked and no pink remains.
  3. Sauté the diced onion and minced garlic in the rendered fat until softened and fragrant.
  4. Simmer the meat with tomatoes, paste, and seasonings for 30 minutes so the sauce thickens visibly.
  5. Whisk the ricotta cheese and egg together in a bowl until the mixture is smooth and uniform.
  6. Layer sauce, noodles, ricotta mixture, and mozzarella repeatedly in a baking dish until the pan is full.
  7. Bake covered at 375°F for 45 minutes, then uncover for 15 minutes until the cheese bubbles.
  8. Rest the lasagna for 15 minutes before cutting to ensure cleanly sliced squares.

Nutrition

Serving: 350g (1 slice)Calories: 450kcalCarbohydrates: 35gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 85mgSodium: 950mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 10mgCalcium: 30mgIron: 15mg

Notes

Let the lasagna rest for at least 15 minutes after baking; this allows the layers to set firmly so they do not slide apart when sliced.