Classic Lasagna Recipe with Meat Sauce and Ricotta
By Trevor Farias · Updated · 2 hours 35 minutes total · One 9x13-inch lasagna (12 servings)
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In a nutshell
A classic lasagna is built from four layers: a thick meat sauce of beef and Italian sausage simmered with crushed tomatoes for at least 30 minutes, a ricotta filling seasoned with egg, Parmesan and parsley, boiled lasagna noodles, and shredded whole-milk mozzarella. Bake it covered at 375°F for 25 minutes, uncovered for 25 more, then rest it for 20 minutes so it slices into neat squares.
Lasagna is the dish you make when you want to feed a lot of people well with very little last-minute work. Everything happens ahead: the sauce simmers, the ricotta gets mixed, the layers go in the pan, and the oven does the rest while you set the table.
This is the Italian-American version most of us grew up with: a meaty tomato sauce made with ground beef and Italian sausage, a seasoned ricotta layer, and a generous blanket of mozzarella that browns in spots on top. It is not complicated, but a few details make the difference between a lasagna that holds together in tidy squares and one that slides across the plate.
Those details are below: how thick the sauce should be, why the ricotta gets an egg, how much to layer, and why resting the lasagna before you cut it matters more than anything else.
Why this recipe works
- A mix of beef and Italian sausage gives the sauce depth and seasoning without a long list of spices.
- Simmering the sauce until it is thick, not soupy, keeps the layers from sliding apart.
- An egg in the ricotta sets the filling as it bakes, so it stays creamy rather than running.
- Baking covered first and uncovered second heats the center through before the top browns.
- A 20-minute rest lets the cheese and sauce set so each piece lifts out cleanly.
Ingredient notes and substitutions
Use whole-milk ricotta and low-moisture whole-milk mozzarella. Part-skim versions work but are grainier and release more water. Shred the mozzarella yourself from a block if you can; pre-shredded cheese is coated in starch and melts less smoothly.
Mild or hot Italian sausage both work. Remove it from the casings before browning. If you prefer all beef, use 2 pounds of ground beef and add 1 teaspoon of fennel seed and an extra 1/2 teaspoon of salt to make up for the sausage seasoning.
Regular lasagna noodles are boiled just until flexible, about 2 minutes short of the package time, because they finish cooking in the oven. No-boil noodles work too; add 1/2 cup of water to the sauce so they have enough liquid to soften.
How to layer lasagna
Think of it as sauce, noodles, ricotta, mozzarella, sauce, repeated three times. Start with a thin layer of sauce so the bottom noodles do not stick. Overlap the noodles slightly. Spread the ricotta in dollops and nudge them together with the back of a spoon rather than trying to spread it like frosting, which drags the noodles around.
Finish with noodles, the last of the sauce, then mozzarella and Parmesan. Make sure the top noodles are completely covered by sauce or they will turn hard and leathery at the edges.
Make-ahead and freezing
Assemble the lasagna, cover it tightly and refrigerate for up to 24 hours. Add 10 to 15 minutes to the covered baking time because it goes in cold.
To freeze, assemble in a freezer-safe or foil pan, wrap in plastic and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as above, or bake from frozen, covered, at 375°F for about 1 1/2 hours, then uncovered for 20 minutes, until the center reads 165°F.
What to serve with lasagna
- A crisp green salad with a sharp red wine vinaigrette to cut the richness.
- Garlic bread or warm crusty bread for the sauce left on the plate.
- Roasted broccoli or green beans with lemon.
How to store lasagna
- Refrigerate leftovers covered for up to 4 days. Reheat single portions in the microwave, or a larger piece covered with foil at 350°F for 20 to 25 minutes.
- Freeze baked or unbaked lasagna, well wrapped, for up to 3 months. Individual cooled portions freeze well for quick lunches.
Variations to try
- Spinach: squeeze dry 10 ounces of thawed frozen spinach and stir it into the ricotta.
- Mushroom: replace the sausage with 1 pound of sliced cremini mushrooms browned until all their liquid has cooked off.
- Cottage cheese: use small-curd cottage cheese, drained in a sieve for 15 minutes, in place of the ricotta for a lighter, tangier filling.
Frequently asked questions
- Why is my lasagna watery?
- Usually the sauce was too thin, the noodles were not drained well, or part-skim ricotta and fresh mozzarella released extra liquid. Simmer the sauce until thick, use whole-milk ricotta and low-moisture mozzarella, and let the lasagna rest 20 minutes before slicing.
- Do I have to boil lasagna noodles?
- Regular noodles need to be boiled until just flexible. No-boil noodles can go straight in, but add about 1/2 cup of water to the sauce so they have enough moisture to soften as they bake.
- Should I bake lasagna covered or uncovered?
- Both. Covering it for the first 25 minutes heats the center through without drying the top. Uncovering it for the last 25 to 30 minutes melts and browns the cheese.
- How do I know when lasagna is done?
- The sauce should be bubbling around the edges, the cheese melted and browned in spots, and a knife slid into the center should meet no resistance from the noodles. An instant-read thermometer in the center should read 165°F.
- Why does lasagna need to rest?
- Straight from the oven, the cheese and sauce are still molten and the layers slide apart. Twenty minutes of resting lets them set so each piece holds its shape. It will still be plenty hot.
Recipe card
Classic Lasagna Recipe with Meat Sauce and Ricotta
A classic homemade lasagna with a slow-simmered beef and sausage meat sauce, creamy ricotta filling and plenty of mozzarella. Slices cleanly, freezes well, feeds 12.
By Trevor Farias · Updated
- Prep
- 45 minutes
- Cook
- 1 hour 30 minutes
- Total
- 2 hours 35 minutes
- Makes
- One 9x13-inch lasagna (12 servings)
Includes 20 minutes of resting before slicing
Ingredients
For the meat sauce
For the ricotta filling
To assemble
Equipment
- Large heavy pot or Dutch oven
- Large pot for boiling noodles
- 9x13-inch baking dish (at least 3 inches deep)
- Baking sheet
- Mixing bowl
- Aluminum foil
Instructions
Brown the meat
Heat the olive oil in a large, heavy pot over medium-high heat. Add the ground beef and sausage and cook, breaking it into small pieces, until browned with no pink remaining, 8 to 10 minutes. Spoon off all but about 1 tablespoon of the fat.
Build the sauce
Add the onion and cook until soft, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Add the crushed tomatoes, tomato sauce, oregano, basil, sugar, salt and pepper. Bring to a simmer.
Simmer until thick
Reduce the heat to low and simmer, partly covered and stirring now and then, for at least 30 minutes and up to 1 hour. The sauce should be thick enough that a spoon dragged across the bottom leaves a trail for a second or two. Taste and add salt if needed.
Tip: A watery sauce is the main cause of lasagna that will not hold its shape. If in doubt, simmer longer.
Boil the noodles
While the sauce simmers, bring a large pot of well-salted water to a boil. Cook the noodles 2 minutes less than the package says. Drain, rinse briefly with cool water, and lay them flat on an oiled baking sheet so they do not stick together.
Mix the ricotta filling
Heat the oven to 375°F (190°C). In a bowl, stir together the ricotta, egg, Parmesan, parsley, salt and pepper until smooth.
Layer
Spread 1 cup of sauce over the bottom of a 9x13-inch baking dish. Lay 4 noodles on top, overlapping slightly. Dollop one-third of the ricotta over the noodles and gently spread it. Sprinkle with 1 cup of mozzarella and spoon over about 1 1/2 cups of sauce. Repeat twice more: noodles, ricotta, mozzarella, sauce. Finish with the remaining sauce, making sure the top noodles are covered, then the remaining mozzarella and the Parmesan.
Bake covered, then uncovered
Cover the dish with foil, tented slightly or sprayed with oil so it does not touch the cheese. Bake for 25 minutes. Remove the foil and bake for 25 to 30 minutes more, until the sauce bubbles at the edges and the cheese is melted and browned in spots.
Tip: Put a sheet pan on the rack below to catch any drips.
Rest, then slice
Let the lasagna rest on a rack for 20 minutes before cutting. Slice into 12 squares with a sharp knife and lift them out with a spatula. Garnish with fresh basil if you like.
Notes
- Simmer the sauce until thick. A runny sauce makes a runny lasagna.
- Undercook the noodles by 2 minutes; they finish in the oven.
- Rest the baked lasagna for 20 minutes before cutting so the layers set.
Nutrition (per serving, estimated)
| Calories | 480 |
|---|---|
| Fat | 27 g |
| Saturated fat | 12 g |
| Carbohydrates | 30 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Protein | 30 g |
| Sodium | 1050 mg |
| Cholesterol | 100 mg |
Serving size: 1 of 12. Nutrition is calculated from standard ingredient data and will vary with brands and substitutions.
Recipe from Trevor's Kitchen · https://trevorfarias.com/recipes/classic-lasagna
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