{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/classic-lasagna","markdownUrl":"https://trevorfarias.com/recipes/classic-lasagna/recipe.md","name":"Classic Lasagna Recipe with Meat Sauce and Ricotta","description":"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.","summary":"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.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-01","dateModified":"2026-10-01","category":"Dinner","cuisine":"Italian-American","keywords":["lasagna recipe","classic lasagna","homemade lasagna","lasagna with meat sauce","lasagna with ricotta","easy lasagna recipe","make ahead lasagna","freezer lasagna"],"prepTime":"PT45M","cookTime":"PT1H30M","totalTime":"PT2H35M","yield":"One 9x13-inch lasagna (12 servings)","servings":12,"ingredientGroups":[{"name":"For the meat sauce","ingredients":[{"amount":"1","unit":"tablespoon","name":"olive oil","text":"1 tablespoon olive oil"},{"amount":"1","unit":"pound","name":"ground beef","note":"85% lean","text":"1 pound ground beef, 85% lean"},{"amount":"1","unit":"pound","name":"Italian sausage","note":"casings removed","text":"1 pound Italian sausage, casings removed"},{"amount":"1","name":"medium yellow onion","note":"finely chopped","text":"1 medium yellow onion, finely chopped"},{"amount":"4","name":"garlic cloves","note":"minced","text":"4 garlic cloves, minced"},{"amount":"2","unit":"tablespoons","name":"tomato paste","text":"2 tablespoons tomato paste"},{"amount":"1","unit":"can (28 ounces)","name":"crushed tomatoes","text":"1 can (28 ounces) crushed tomatoes"},{"amount":"1","unit":"can (15 ounces)","name":"tomato sauce","text":"1 can (15 ounces) tomato sauce"},{"amount":"2","unit":"teaspoons","name":"dried oregano","text":"2 teaspoons dried oregano"},{"amount":"1","unit":"teaspoon","name":"dried basil","text":"1 teaspoon dried basil"},{"amount":"1","unit":"teaspoon","name":"sugar","note":"optional, balances acidic tomatoes","text":"1 teaspoon sugar, optional, balances acidic tomatoes"},{"amount":"1","unit":"teaspoon","name":"fine salt","note":"plus more to taste","text":"1 teaspoon fine salt, plus more to taste"},{"amount":"1/2","unit":"teaspoon","name":"black pepper","text":"1/2 teaspoon black pepper"}]},{"name":"For the ricotta filling","ingredients":[{"amount":"15","unit":"ounces","name":"whole-milk ricotta","text":"15 ounces whole-milk ricotta"},{"amount":"1","name":"large egg","text":"1 large egg"},{"amount":"1/2","unit":"cup","name":"grated Parmesan","note":"45 g","text":"1/2 cup grated Parmesan, 45 g"},{"amount":"2","unit":"tablespoons","name":"chopped fresh parsley","text":"2 tablespoons chopped fresh parsley"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"},{"amount":"1/4","unit":"teaspoon","name":"black pepper","text":"1/4 teaspoon black pepper"}]},{"name":"To assemble","ingredients":[{"amount":"12","name":"lasagna noodles","note":"about 3/4 of a 1-pound box","text":"12 lasagna noodles, about 3/4 of a 1-pound box"},{"amount":"1","unit":"pound","name":"low-moisture whole-milk mozzarella","note":"shredded, about 4 cups","text":"1 pound low-moisture whole-milk mozzarella, shredded, about 4 cups"},{"amount":"1/2","unit":"cup","name":"grated Parmesan","note":"45 g","text":"1/2 cup grated Parmesan, 45 g"},{"name":"fresh basil","note":"for serving; optional","text":"fresh basil, for serving; optional"}]}],"steps":[{"step":1,"name":"Brown the meat","text":"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.","tip":null},{"step":2,"name":"Build the sauce","text":"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.","tip":null},{"step":3,"name":"Simmer until thick","text":"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."},{"step":4,"name":"Boil the noodles","text":"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.","tip":null},{"step":5,"name":"Mix the ricotta filling","text":"Heat the oven to 375°F (190°C). In a bowl, stir together the ricotta, egg, Parmesan, parsley, salt and pepper until smooth.","tip":null},{"step":6,"name":"Layer","text":"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.","tip":null},{"step":7,"name":"Bake covered, then uncovered","text":"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."},{"step":8,"name":"Rest, then slice","text":"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.","tip":null}],"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"],"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."],"storage":["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":["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."],"faqs":[{"question":"Why is my lasagna watery?","answer":"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."},{"question":"Do I have to boil lasagna noodles?","answer":"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."},{"question":"Should I bake lasagna covered or uncovered?","answer":"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."},{"question":"How do I know when lasagna is done?","answer":"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."},{"question":"Why does lasagna need to rest?","answer":"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."}],"nutritionPerServing":{"calories":480,"fatGrams":27,"saturatedFatGrams":12,"carbohydrateGrams":30,"fiberGrams":3,"sugarGrams":7,"proteinGrams":30,"sodiumMilligrams":1050,"cholesterolMilligrams":100}}